Characterization of food consumption of patients with nephrolithiasis under ambulatory care

• Grant number: 12/11715-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2012
• End date: November 30, 2013
• Field of knowledge: Health Sciences - Nutrition
• Principal Investigator: Nágila Raquel Teixeira Damasceno
• Grantee: Fernanda Guedes Rodrigues
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Introduction: urinary lithiasis is a disease characterized by kidney stone formation, and the third most common cause of urinary tract disease. The formation of a calculation involving several risk factors for lithogenesis, among them we can emphasize diet as one of the most important and studied today. Dietary factors may play a central role, positive or negative, in calculus formation, appearing highlighted calcium, sodium, potassium, oxalate, proteins, purines and liquids. With few studies on the relationship of dietary intake of patients and nephrolithiasis, is the need to investigate whether feeding influences the development of disease. Objectives: to characterize the food intake of patients diagnosed with recurrent nephrolithiasis or multiple calculations to investigate the possible association between these factors. Methods: the research is observational. Will be included in the study of both sexes with a diagnosis of recurrent nephrolithiasis or multiple calculations, which present the Term of Consent duly completed and signed. The anthropometric assessment will be done through the collection of body mass (kg), height (m) and waist circumference (cm). These data will be used to calculate body mass index (BMI), defined as body mass in kilograms by height in meters squared (kg/m2). BMI is classified according to WHO. The dietary intake assessment will be performed by applying a 24-hour recall (24HR) in the first consultation. Energy (Kcal) and the following nutrients: Carbohydrates (g), lipids (g), proteins (g), sodium (mg) Vitamin C (mg), cholesterol (mg), sodium (g) oxalate (mg) , calcium (mg), potassium (g), sodium citrate (mg), phosphate (g) and fibers (g) are calculated. The raw energy and nutrients will be analyzed using the Food Processor Program. With this study is intended to increase knowledge about the diet x nephrolithiasis still limited in our ambient. (AU)