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Peer-reviewedCC BYHematology, Transfusion and Cell Therapy

FOOD INTAKE AND NUTRITIONAL PROFILE OF PATIENTS WITH SICKLE CELL ANEMIA IN THE STATE OF AMAZONAS, BRAZIL

  • Gracineide Pereira DA SILVA1
  • George Allan VILLAROUCO SILVA1
  • Nelson Abrahim FRAIJI1
  • Renato Santos LEAL2
  • Rajendranath RAMASAWMY3
  • José Pereira MOURA NETO
  1. 1Programa de Pós-Graduação em História da Universidade do Estado do Amazonas (PPGH/UEA), Manaus, AM, Brazil
  2. 2Programa de Pós-Graduação em Farmácia (PPGFAR) da Universidade Federal da Bahia (UFBA), Salvador, BA, Brazil
  3. 3Programa de Pós-Graduação Stricto Sensu em Imunologia Básica e Aplicada da Universidade Federal do Amazonas (PPGIBA/UFAM), Manaus, AM, Brazil
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Abstract

Introduction: Sickle cell anemia is associated with chronic inflammation and increased metabolic demand, which raise nutritional requirements. Dietary assessment is essential to identify nutritional inadequacies and guide nutritional care. Objectives: The objective of this study is to ascertain the dietary intake of patients diagnosed with sickle cell anemia while receiving treatment at the Amazonas Hematology and Hemotherapy Hospital Foundation (FHEMOAM). In order to accomplish this objective, it is necessary to examine the subjects' reported dietary intake over the course of a 24-hour period and to subsequently analyze the nutrients consumed. Material and Method: A cross-sectional, quantitative, and descriptive study was conducted on a sample of 77 patients diagnosed with sickle cell anemia, including children, adolescents, and adults. The subjects' dietary intake was assessed using a 24-hour dietary recall, supported by the food consumption markers from the Food and Nutrition Surveillance System (SISVAN). An evaluation of macronutrient intake was conducted in relation to the Acceptable Macronutrient Distribution Range (AMDR). Micronutrient adequacy was examined based on the Dietary Reference Intakes (DRIs). Results: The most consumed food groups included rice, chicken, beans, beef, juices, pasta, and flour, along with milk, fish, and vegetables. Furthermore, a high intake of ultra-processed foods such as soft drinks, cookies, chocolate-flavored drink mixes, and manufactured products was observed. With respect to dietary habits, 74.3% of participants consumed food while watching television or using electronic devices. While 58.1% of the participants reported consuming sweetened beverages, 39.2% consumed hamburgers or processed meats, and 40.5% consumed sweets and treats. In contrast, 58.1% of the subjects reported consuming fruit, and 63.5% reported consuming vegetables. With respect to macronutrient intake, the majority exhibited levels that fell within the parameters recommended by the AMDR, with no substantial disparities observed across age demographics. However, a high prevalence of saturated fat intake was observed, with 94.7% of children, 96.3% of adolescents, and 100% of adults exhibiting intake exceeding 7% of total energy intake. Furthermore, the intake of fiber was found to be inadequate among adolescents (70.4%) and adults (80.6%) (p<0.05). Discussion: Despite the adequate macronutrient quantities, the observed dietary pattern exhibited significant qualitative deficiencies. This phenomenon can be attributed to the high consumption of ultra-processed foods, sugary beverages, and saturated fats, in conjunction with low fiber intake. Such changes have the potential to exacerbate inflammation, increase the risk of metabolic issues, and affect the nutritional status of patients with sickle cell anemia. This underscores the necessity for dietary monitoring and nutrition education strategies. Conclusion: Despite an overall adequate macronutrient distribution, patients showed high saturated fat intake, low fiber consumption, and frequent consumption of ultra-processed foods. These findings reinforce the importance of continuous nutritional care and nutrition education to improve diet quality and reduce disease-related complications.

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Cite

BibTeXRIS
BibTeX
@article{silva2026food,
  title = {{FOOD INTAKE AND NUTRITIONAL PROFILE OF PATIENTS WITH SICKLE CELL ANEMIA IN THE STATE OF AMAZONAS, BRAZIL}},
  author = {Gracineide Pereira DA SILVA and George Allan VILLAROUCO SILVA and Nelson Abrahim FRAIJI and Renato Santos LEAL and Rajendranath RAMASAWMY and José Pereira MOURA NETO},
  journal = {Hematology, Transfusion and Cell Therapy},
  year = {2026},
  month = oct,
  doi = {10.1016/j.htct.2026.106570},
  url = {https://doi.org/10.1016/j.htct.2026.106570},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - FOOD INTAKE AND NUTRITIONAL PROFILE OF PATIENTS WITH SICKLE CELL ANEMIA IN THE STATE OF AMAZONAS, BRAZIL
AU  - Gracineide Pereira DA SILVA
AU  - George Allan VILLAROUCO SILVA
AU  - Nelson Abrahim FRAIJI
AU  - Renato Santos LEAL
AU  - Rajendranath RAMASAWMY
AU  - José Pereira MOURA NETO
PY  - 2026
DA  - 2026/10/23
JO  - Hematology, Transfusion and Cell Therapy
DO  - 10.1016/j.htct.2026.106570
UR  - https://doi.org/10.1016/j.htct.2026.106570
AB  - Introduction: Sickle cell anemia is associated with chronic inflammation and increased metabolic demand, which raise nutritional requirements. Dietary assessment is essential to identify nutritional inadequacies and guide nutritional care. Objectives: The objective of this study is to ascertain the dietary intake of patients diagnosed with sickle cell anemia while receiving treatment at the Amazonas Hematology and Hemotherapy Hospital Foundation (FHEMOAM). In order to accomplish this objective, it is necessary to examine the subjects' reported dietary intake over the course of a 24-hour period and to subsequently analyze the nutrients consumed. Material and Method: A cross-sectional, quantitative, and descriptive study was conducted on a sample of 77 patients diagnosed with sickle cell anemia, including children, adolescents, and adults. The subjects' dietary intake was assessed using a 24-hour dietary recall, supported by the food consumption markers from the Food and Nutrition Surveillance System (SISVAN). An evaluation of macronutrient intake was conducted in relation to the Acceptable Macronutrient Distribution Range (AMDR). Micronutrient adequacy was examined based on the Dietary Reference Intakes (DRIs). Results: The most consumed food groups included rice, chicken, beans, beef, juices, pasta, and flour, along with milk, fish, and vegetables. Furthermore, a high intake of ultra-processed foods such as soft drinks, cookies, chocolate-flavored drink mixes, and manufactured products was observed. With respect to dietary habits, 74.3% of participants consumed food while watching television or using electronic devices. While 58.1% of the participants reported consuming sweetened beverages, 39.2% consumed hamburgers or processed meats, and 40.5% consumed sweets and treats. In contrast, 58.1% of the subjects reported consuming fruit, and 63.5% reported consuming vegetables. With respect to macronutrient intake, the majority exhibited levels that fell within the parameters recommended by the AMDR, with no substantial disparities observed across age demographics. However, a high prevalence of saturated fat intake was observed, with 94.7% of children, 96.3% of adolescents, and 100% of adults exhibiting intake exceeding 7% of total energy intake. Furthermore, the intake of fiber was found to be inadequate among adolescents (70.4%) and adults (80.6%) (p<0.05). Discussion: Despite the adequate macronutrient quantities, the observed dietary pattern exhibited significant qualitative deficiencies. This phenomenon can be attributed to the high consumption of ultra-processed foods, sugary beverages, and saturated fats, in conjunction with low fiber intake. Such changes have the potential to exacerbate inflammation, increase the risk of metabolic issues, and affect the nutritional status of patients with sickle cell anemia. This underscores the necessity for dietary monitoring and nutrition education strategies. Conclusion: Despite an overall adequate macronutrient distribution, patients showed high saturated fat intake, low fiber consumption, and frequent consumption of ultra-processed foods. These findings reinforce the importance of continuous nutritional care and nutrition education to improve diet quality and reduce disease-related complications.
SN  - 2531-1379
SN  - 2531-1387
ER  -