O PAPEL DA ALIMENTAÇÃO NA PREVENÇÃO DA DEFICIÊNCIA DE FERRO EM MULHERES
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Data
2023-12
Tipo de documento
Monografia
Título da Revista
ISSN da Revista
Título de Volume
Área do conhecimento
Modalidade de acesso
Acesso aberto
Editora
Autores
XAVIER, Ariani Faria Gontijo
FERREIRA, Juciane Corgozinho
FREITAS, Rayane Lopes
BENTO, Sara Silveira
Orientador
BICALHO, Juliana Mara Flores
Coorientador
Resumo
O ferro é um micronutriente essencial à vida, presente na síntese de glóbulos vermelhos e
transporte de oxigênio. A deficiência de ferro é resultado do balanço negativo de ferro a longo
prazo. As reservas de ferro diminuem progressivamente e não atendem às necessidades da
rotatividade normal do ferro, é considerada a desordem nutricional mais comum e difundida no
mundo, sendo mulheres e crianças, grupos mais vulneráveis. Entre as possíveis causas da deficiência
de ferro, as perdas sanguíneas menstruais constituem o principal fator. Os estágios mais graves da
deficiência de ferro estão associados à anemia e suas sequelas: fraqueza, fadiga, palidez e
taquicardia. O tratamento deve ser orientado por profissional focando nas causas do
desenvolvimento da doença e consumo de alimentos fonte de ferro. Este estudo objetivou em
identificar o papel da alimentação na prevenção da deficiência de ferro em mulheres de 15 a 49
anos. Trata-se de uma revisão narrativa da literatura por meio da busca de artigos nos bancos de
dados PubMed, Biblioteca Virtual em Saúde e Scielo. Foram identificadas 198 ocorrências, sendo 43
artigos selecionados para leitura de título e resumo. Seis artigos foram selecionados para leitura na
íntegra e compuseram este trabalho. Os principais achados foram que a alimentação adequada é
essencial para uma apropriada ingestão de ferro e a ingestão de determinados alimentos e bebidas
pode auxiliar ou prejudicar a absorção do ferro. Conclui-se que a alimentação exerce um papel
fundamental na prevenção, controle e adequação do ferro no organismo, absorção e
biodisponibilidade.
Iron is an essential micronutrient for life, present in the synthesis of red blood cells and oxygen transportation. Iron deficiency is the result of a long-term negative iron balance. Iron reserves progressively decrease and do not meet the needs of normal iron turnover. It is considered the most common and widespread nutritional disorder in the world, with women and children being the most vulnerable groups. Among the possible causes of iron deficiency, menstrual blood loss is the main factor. The most severe stages of iron deficiency are associated with anemia and its sequelae: weakness, fatigue, pallor and tachycardia. Treatment should be guided by a professional, focusing on the causes of the disease and the consumption of iron-source foods. The aim of this study was to identify the role of diet in preventing iron deficiency in women aged 15 to 49. This is a narrative review of the literature by searching for articles in the PubMed, Virtual Health Library and Scielo databases. A total of 198 occurrences were identified, of which 43 articles were selected for reading the title and abstract. Six articles were selected for reading in full and made up this study. The main findings were that adequate nutrition is essential for proper iron intake and that the intake of certain foods and drinks can help or hinder iron absorption. It is concluded that diet plays a fundamental role in the prevention, control and adequacy of iron in the body, absorption and bioavailability
Iron is an essential micronutrient for life, present in the synthesis of red blood cells and oxygen transportation. Iron deficiency is the result of a long-term negative iron balance. Iron reserves progressively decrease and do not meet the needs of normal iron turnover. It is considered the most common and widespread nutritional disorder in the world, with women and children being the most vulnerable groups. Among the possible causes of iron deficiency, menstrual blood loss is the main factor. The most severe stages of iron deficiency are associated with anemia and its sequelae: weakness, fatigue, pallor and tachycardia. Treatment should be guided by a professional, focusing on the causes of the disease and the consumption of iron-source foods. The aim of this study was to identify the role of diet in preventing iron deficiency in women aged 15 to 49. This is a narrative review of the literature by searching for articles in the PubMed, Virtual Health Library and Scielo databases. A total of 198 occurrences were identified, of which 43 articles were selected for reading the title and abstract. Six articles were selected for reading in full and made up this study. The main findings were that adequate nutrition is essential for proper iron intake and that the intake of certain foods and drinks can help or hinder iron absorption. It is concluded that diet plays a fundamental role in the prevention, control and adequacy of iron in the body, absorption and bioavailability
Palavras-chave
Deficiência de ferro, mulheres, alimentação