Potenciais interações alimento-medicamento em pacientes de uma unidade cirúrgica em um hospital universitário do sul do Brasil

Abstract

This paper aimed to investigate the potential food-medication interactions in in patients of a surgical unit in a university hospital. This is a cross-sectional study, descriptive, with quantitative approach. The study was developed through 232 medical records analysis of patients admitted in a surgical unit between February 2015 and February 2016. Patient characterization, nutritional and medication data were collected. For the knowledge of the medicine with possible interactions with foods, the database of the system Micromedex®, 2016 was used, and then the medication and meal times were observed. The data were expressed in categorical and numerical variables, stored in Microsoft Excel spreadsheets and later analyzed in R Program. They were evaluated 516 prescriptions with a total of 37 different prescribed drugs. The average number of drugs prescribed per patient was 2.52. There were 92 different interactions between food and medication, in 41 charts (17.9%). The drugs with the greater number of potential interactions were Furosemide, followed by Ciprofloxacin, metoprolol and captopril Foods in general were those that presented the highest frequency as the cause of potential interactions. Only a possible interaction with enteral nutrition with the drug phenytoin was found. Breakfast had at 8:00 a.m. was the one which had the most interactions. Regarding the interactions severity, the majority (71.7%) was classified as moderate, and had good documentation (64.1%). Regarding measures verified of nutritional status, the average weight found was 69.97 kg, the average height was 1.66 m, and the average BMI was 25.39 kg / m 2. Referring to the BMI classification, of the adult’s total, 37.1% were overweight, and in the elderly, the majority was eutrophic (40.8). From the entire sample studied, 71.12% had been evaluated by a nutritionist and presented data regarding nutritional status. Finally, it is observed that the interactions between drugs and food happen at the hospital level and that the assistant team must work in order to minimize their occurrence. Furthermore, it is important to develop new studies about the subject to highlight its occurrence and its possible clinical consequences.