Factores de riesgo dietético-nutricionales relacionados con hipertensión arterial en adultos mayores Hospital IESS Riobamba 2012.

Abstract

Nutritional dietary risk factors related to hypertension in seniors in the IESS hospital in Riobamba 2012. Hypertension and aging interact negatively in the brain, heart and renal system. The hypertension frequency increases with age because the arteries become stiffer and less static. The objective is to identify general characteristics of the population, nutritional status, and dietary intake to determine blood pressure levels and hypertension medical history were identified. The population age was between 65 and 100, men 59,2%, women 40,8%, medical history 58,3%, risk factors 65%. Associated diseases: hypercholesterolemia 18,3 %, renal insufficiency 17,5%, diabetes 16,7%, heart insufficiency 10,8%, stroke 30%. Sodium: minimum value 135 mEq / L; IMC: overweight 46,7%, normal weight 36,7% underweight 12,5%, and obesity 4,2%. AMB: minimum value 2451mm², maximum 4875 mm²; PB minimum value 163 mm, maximum 394 mm, bicipital fold, minimum value 1,03 cm, maximum 1,15 cm; triceps fold, minimum 1,04 cm, maximum 1,15 cm; average blood preasure, the minimum value was 152 mm hg, and the maximum 221 mm hg. It is concluded that the factors such as nutricional status, food intake and medical history are associated with hypertension. It is recommended to keep a balanced diet, low salt and fat intake an physical activity.