Proceso de atención de enfermería en paciente con insuficiencia cardíaca congestiva

Abstract

Heart failure is a pathological syndrome characterized by the inability of the heart to maintain adequate blood flow to the metabolic needs of peripheral organs, symptoms include dyspnea, fatigue, limitations in exercise tolerance, also include concomitant fluid accumulation, most notably in the lungs, abdomen and lower extremities. As stated by the WHO, heart disease is the main cause of deaths worldwide corresponding to 31%, the overall prevalence of heart failure is approximately 26 million patients, attributing some decreases in its incidence to the reduction of risk factors for cardiovascular diseases and improvements in management. As the prevalence of obesity, hypertension and diabetes increases, so does the incidence of heart failure which leads to it becoming a prevalent phenotype associated with morbidity and mortality. According to studies, it has been shown that hypertension, coronary artery disease and diabetes are strongly related to the onset of heart failure and the attributable risk is 33.9% for coronary artery disease, 28.4% for hypertension, and diabetes 17.3%. Primary prevention focuses on the prevention, diagnosis and early treatment of causes focused mainly on risk factors and secondary prevention focuses on the decompensation of heart failure requiring hospitalization and each new hospitalization leads to further deterioration of functions cardiac and renal, therefore they lead to a gradual worsening of the patient's clinical course. There are no comprehensive dietary counseling guidelines for patients with heart failure; however, nutrition professionals generally support the recommended eating patterns for patients with DM and CKD.