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Authors
Advisor(s)
Abstract(s)
Introdução: O medicamento é visto como uma substancia que “cura”, porém também é visto como uma substância que pode causar danos graves ao doente, uma vez que há possibilidades de ocorrer interações com outros produtos, como os alimentos, por exemplo. A interação medicamento-alimento é um fenómeno que embora por vezes pouco considerado, deverá merecer uma atenção especial por parte dos profissionais de saúde e dos doentes. A literatura demonstra que os profissionais de saúde dão pouca importância ao tema e têm pouco conhecimento sobre o assunto. Há uma necessidade crescente do conhecimento dessas interações para poder evitar os eventos adversos que daí podem advir. Objetivo: Caracterização do conhecimento dos profissionais de saúde, particularmente da área da farmácia – farmacêuticos e técnicos de farmácia – e da área da nutrição – nutricionistas/dietistas, sobre a interação medicamento-alimento. Método: Estudo qualitativo, recorrendo a um inquérito por questionário, desenvolvido com base numa revisão de literatura, constituído por 28 questões, enviado a profissionais de saúde que na sua área de intervenção se deparam com os riscos potenciais da interação entre medicamentos e alimentos. Os dados recolhidos foram alvo de análise estatística, com recurso ao software SPSS® 22. Resultados e Conclusões: A análise dos resultados obtidos através dos questionários aplicados aos profissionais que no decorrer do exercício da sua atividade profissional podem aconselhar medicamentos e/ou alimentos, demonstram que estes, principalmente os profissionais da área da farmácia, têm uma falta de conhecimento sobre as interações que podem ocorrer entre os medicamentos e os alimentos. Ainda que com algumas lacunas no conhecimento, os resultados obtidos demonstram que os nutricionistas/dietistas demonstram ter maior conhecimento sobre este tema. Face aos resultados obtidos, e de forma a otimizar a utilização do medicamento, enquanto tecnologia em saúde, importa desenvolver mecanismos que contribuam para o aumento do conhecimento dos profissionais de saúde sobre as interações entre medicamentos e alimentos.
ABSTRACT - Introduction: The medicine is seen as a substance that “cures”, however, it can also be seen as a product that can cause severe harm on the patient, since there are possible interactions with other products, such as food, for instance. The medicine-food interaction is an event that, although not usually taken into consideration, should receive special attention from health professionals and patients. The literature shows that Health professionals give little importance about this interaction and have little knowledge about the subject. There is an increasing demand for knowledge about the interactions, in order to avoid its damaging effects. Objectives: Characterization of the health professionals` knowledge, particularly in the area of pharmacy - pharmacists and pharmacy technicians – and in the area of nutrition – nutritionists/dietitians, about medicine-food interaction. Method: Qualitative study, using a structured closed questionnaire survey, developed from a review of the literature, composed of 28 questions, sent to health professionals that are confronted with the potential risks that descend from the interaction of medicines and food. The data collected were statistically analyzed, using the program SPSS® 22. Results and Conclusion: The analysis of the results obtained through the questionnaires applied to the professionals who during the exercise of their professional activity can advise medication and/or food, demonstrate that professional, especially those in the pharmaceutical area, have a lack of knowledge about the interactions that may occur between medicines and foods. Although with some knowledge gaps, the results obtained demonstrate that nutritionists/dietitians demonstrate greater knowledge about this subject. Considering the results obtained, and in order to optimize the use of the medicine as health technology, it is important to develop mechanisms that contribute to increasing the knowledge of health professionals about the interactions between medicines and foods.
ABSTRACT - Introduction: The medicine is seen as a substance that “cures”, however, it can also be seen as a product that can cause severe harm on the patient, since there are possible interactions with other products, such as food, for instance. The medicine-food interaction is an event that, although not usually taken into consideration, should receive special attention from health professionals and patients. The literature shows that Health professionals give little importance about this interaction and have little knowledge about the subject. There is an increasing demand for knowledge about the interactions, in order to avoid its damaging effects. Objectives: Characterization of the health professionals` knowledge, particularly in the area of pharmacy - pharmacists and pharmacy technicians – and in the area of nutrition – nutritionists/dietitians, about medicine-food interaction. Method: Qualitative study, using a structured closed questionnaire survey, developed from a review of the literature, composed of 28 questions, sent to health professionals that are confronted with the potential risks that descend from the interaction of medicines and food. The data collected were statistically analyzed, using the program SPSS® 22. Results and Conclusion: The analysis of the results obtained through the questionnaires applied to the professionals who during the exercise of their professional activity can advise medication and/or food, demonstrate that professional, especially those in the pharmaceutical area, have a lack of knowledge about the interactions that may occur between medicines and foods. Although with some knowledge gaps, the results obtained demonstrate that nutritionists/dietitians demonstrate greater knowledge about this subject. Considering the results obtained, and in order to optimize the use of the medicine as health technology, it is important to develop mechanisms that contribute to increasing the knowledge of health professionals about the interactions between medicines and foods.
Description
Mestrado em Gestão e Avaliação de Tecnologias da Saúde
Keywords
Interação medicamento-alimento Profissional de saúde Conhecimento Informação em saúde Medicine-food interaction Health professional Knowledge Health information
Citation
Horta SS. Interações medicamento-alimento: caracterização do conhecimento dos profissionais de saúde [Dissertation]. Lisboa: Escola Superior de Tecnologia da Saúde de Lisboa/Instituto Politécnico de Lisboa; 2018.
Publisher
Instituto Politécnico de Lisboa, Escola Superior de Tecnologia da Saúde de Lisboa