Navegando por Palavras-chave "dyslipidemiaa"

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    Impacto de intervenção nutricional no perfil lipídico e consumo alimentar de adolescentes com lúpus eritematoso sistêmico juvenil: estudo randômico
    (Universidade Federal de São Paulo (UNIFESP), 2015-03-12) Silva, Simone Guerra Lopes da [UNIFESP]; Len, Claudio Arnaldo [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)
    Children and adolescents with systemic lupus erythematosus (jSLE) have more dyslipidemia compared to the general population. Studies about nutritional intervention are effective in changing the food intake and decreasing markers of lipid metabolism related to cardiovascular risk in adults with SLE. Objective: To evaluate the effects and variation over time of a dietary intervention, food intake and lipid metabolism in adolescents with SLEj; to evaluate the association between markers of lipid metabolism and food intake, nutritional status, variables of the disease and medications. Methods: Thirty-one adolescents female with SLEj, aged between 10 and 19 years old and minimum time of diagnosis being 6 months. Patients were randomized into two groups: nutritional intervention and control group (no intervention). The intervention group received nutritional guidelines for nine months. In pre-intervention and post intervention we performed: anthropometry, evaluation of food intake, physical activity, socioeconomic status, total cholesterol, low-density lipoprotein (LDL) cholesterol, high-density lipoprotein (HDL) cholesterol, triglycerides,apolipoprotein A (Apo AI), apolipoprotein B (Apo B), quantity (q) and activity the (a)paraoxonase (PON), myeloperoxidase (MPO) and small, dense particles of LDL-c (sdLDL). Results: After nine months of nutritional intervention, in the intervention group, there was a significant reduction in intake of energy, carbohydrates, total fat, saturated fats and trans fat. PONa/HDL ratio increased 3.18 U/mL/mg/dL in the group receiving the intervention, and 0.63 U/mL/mg/dL in the control group, with a statistically significant difference and increase sdLDL in the control group (p=0.018). Conclusion: the intervention group improved the functionality of HDL and reduced food intake from energy and fat. This can reduce cardiovascular risk.