Self-care in Patients with Heart Failure

Objectives: To adapt for the Portuguese language the Self-Care of Heart Failure Index V6.2, analyse the self-care in maintenance, management skills and self-confidence of patients with heart failure who attend the nursing consultation of two Hospitals. Method: Explo- ratory study, sample 110 patients who frequented the nursing consultation for patients with heart failure of two Portuguese hospitals, conducted in the period of 6 months. He appea- led to the descriptive statistics and psychometric tests. Results: Internal consistency similar to the original scale. Mostly elderly, low literacy patients in self-care, low values associated with physical activity to the control of salt in meals taken away from home and inadequate control of signs and symptoms. Conclusion: Patients’ present difficulties in maintenance and management of the disease are self-confident face anyway. This instrument allows for individualized assessment leading to decision-making and action adjusted.

RELAZIONE TRA IL CONSUMO DI OLIO EXTRAVERGINE DI OLIVA E I CASI DI DECESSO PER MALATTIA DI ALZHEIMER IN SPAGNA

In the chemical composition of olive oil (Olea europaea L.) it is emphasized the massive presence of oleic acid (over 70%), monounsaturated fatty acid part of the family of omega 9, a 7-8% linoleic acid (omega 6) and a small presence (0.5-1%) of linolenic acid (omega 3). For its high content of monounsaturated fatty acids, olive oil is the most stable and therefore the most suitable for heating, compared to oils with a dominance of polyunsaturated fatty acids. Interest in vitamin E has increased in recent years, thanks to its high antioxidant power and its role against related diseases with age-related, visual, dermatological, cardiovascular disorders Alzheimer’s disease and more. Vegetable oils are a major source of vitamin E through diet (Sayago et al., 2007), especially with the variety of olives “Hojiblanca”. Thanks to unsaturated fatty acids cell oxidation can be prevented: this helps prevent many illness, and even premature aging. So far, the advantages acknowledged to olive oil are those of lowering cholesterol, preventing cardiovascular disease, diabetes and cancer. Among the most recent researches it is important to distinguish the studies carried out on their contribution to the prevention and treatment of breast cancer and Alzheimer’s disease. Researchers found that in addition to the benefi ts that give monounsaturated fats, in extra virgin olive oil, there is a substance called “oleocanthal”, which helps protect nerve cells damaged in Alzheimer’s disease. The importance of this discovery is enormous when one considers that only Alzheimer’s disease affects 30 million people around the world, with a different distribution depending on the type of oil in the diet (Olguín Cordero, 2012). The latest research endorses that oleocanthal works by destroying cancer cells without affecting the healthy ones, as it is stated in the Molecular and Cellular Oncology Journal. Studies carried out in different Spanish universities have concluded that thanks to the antioxidant power of olive oil, a disease such as Alzheimer can be prevented. In conclusion, we can say that the Mediterranean diet rich in extra virgin olive oil greatly infl uences on human health, reducing, delaying or even eliminating several diseases.