Keywords
Regional food
Postoperative complications
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Abstract
Objective: Screen the nutritional profile of protein sources of the patient undergoing abdominal and digestive tract surgery, comparing this profile with the impact on postoperative complications, emphasizing the peculiar food culture of the Amazonian patient. Methods: Prospective descriptive cross-sectional observational study involving 87 patients from the Surgery Service, selected through electronic medical records, submitted to abdominal surgical procedures and digestive tract, elective between august 2022 and june 2023. Results: A total of 103 patients who underwent digestive tract surgery were analyzed, 75 (72.8%) female and 28 (27.2%) male. The most frequent age groups were 30 to 39 (22; 21.4%), 40 to 49 (22; 21.4%) and 50 to 59 (21; 20.4%), which make up 63.2% of the studied sample. Of the 103 patients, 59 (50.6%) had one or more comorbidities. Conclusion: There is evidence that there are significant relationships between some nutritional characteristics and the occurrence of complications in the postoperative period at a 5% level of statistical significance (p < 0.05), such as BMI < 20.5 Kg/m2, Nutritional Status and Fish Consumption.
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