Clinical Nutrition

Irritable Bowel Syndrome is one of the most common gastrointestinal disorders, affecting around 1 in 5 people. Its symptoms can be quite debilitating, compromising the quality of life of those who suffer from this pathology. Some of its symptoms are abdominal pain, excessive gas, abdominal distention, changes in intestinal transit (which may be predominantly diarrhea, or predominance of constipation, or alternation between the two).

One dietary approach to controlling the symptoms associated with Irritable Bowel Syndrome (as well as other gastrointestinal pathologies) is the Low FODMAP diet. The treatment consists of eliminating foods that are high in these FODMAPs (FODMAP - acronym for Oligosaccharides, Disaccharides, Monosaccharides and Fermentable Polyols) for a period of 2 to 6 weeks. After this period, reintroduction tests of the different FODMAPs are performed. In this way, it is possible to assess the type(s) of FODMAP and respective doses that cause(s) discomfort in each person (and consequently which foods and doses they tolerate or not).

A Clinical Nutrition consultation can help identify foods that trigger symptoms of Irritable Bowel Syndrome and create a personalized food plan to alleviate discomfort and improve quality of life.

Celiac disease is a chronic autoimmune disease that appears in people with a genetic predisposition. It is characterized by a state of chronic inflammation in the intestinal mucosa, as a result of gluten ingestion, which triggers a series of immunological reactions that lead to atrophy of the villi of the small intestine. Currently, the only treatment for this pathology is a gluten-free diet, which must be followed throughout life. This bed is crucial for those with this condition as it helps to reduce symptoms and improve quality of life.

Inflammatory Bowel Diseases (IBD), as the name implies, are a group of chronic inflammatory conditions that affect the digestive tract. The most common and known are Crohn's Disease and Ulcerative Colitis. But it can also be considered unclassified IBD.

There is no single miracle diet that works for everyone, because each case of IBD is different. Monitoring by a nutritionist with experience in these pathologies is very beneficial, as an individualized food plan will be developed and adapted to the different needs and sensitivities of each person.

Food reeducation aims to change eating habits and attitudes towards food, learn to make healthier food choices and consequently help prevent the onset of some diseases such as diabetes, hypertension and obesity.

Restrictive diets, without a focus on changing eating habits, can compromise your health and have no lasting results. For this reason, re-education is an important tool for healthy weight loss, with long-term results and for gaining quality of life and health. Dietary re-education should always be supervised by a nutritionist, who will create a personalized diet plan, taking into account the nutritional needs, lifestyle and food tastes of each patient.

Obesity is a chronic disease characterized by excess fat accumulated in the body, which is a risk factor for the appearance of other pathologies, such as diabetes, cardiovascular disease, hypertension, some types of cancer, joint problems, liver disease; respiratory diseases; psychological disorders, among others.

The causes for the appearance of obesity are multiple and result from an imbalance between the calories ingested through food and the amount of calories expended with physical exercise or daily activities. However, we must bear in mind other factors when we talk about weight loss, as it is necessary to understand the patient and their lifestyle, work on behavioral issues, emotional hunger, motivation, etc.

Making an appointment with a nutritionist to define a personalized treatment plan is an important step towards achieving healthy weight loss.

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Diabetes is a chronic metabolic disease, which can have several causes, and which results from pathophysiological changes that lead to permanently high levels of glucose in the blood. This increase is due to defects in the normal action of insulin and/or insulin deficiency.

The main objectives of nutrition in the treatment of diabetes are: achieving and maintaining good control of blood glucose, as well as cholesterol, triglyceride, blood pressure and weight levels, helping to prevent the complications of diabetes.

A healthy and balanced diet is essential to control blood glucose (amount of glucose in the blood) and prevent complications from diabetes.

Dyslipidemia encompasses a set of quantitative and/or qualitative abnormalities of lipids (fats) in the blood, but generally refers to high levels of cholesterol and triglycerides in the blood. Dyslipidemia is a major clinical risk factor in the development of cardiovascular diseases, as it is directly involved in the genesis of atherosclerosis (accumulation of fat on artery walls, leading to the formation of fatty plaques and fibrous tissue). The progressive formation of these plaques can obstruct blood flow, leading to an acute cardiovascular event (eg acute myocardial infarction or stroke).

Dyslipidemia is a condition that can be, in most cases, reversed with effective changes in lifestyle, more specifically in terms of diet and adequate physical exercise. A nutritionist will be essential to help change your eating habits.

A balanced and adequate diet helps to control blood lipid levels and reduce the risk of cardiovascular diseases associated with dyslipidemia.