Propuesta de abordaje nutricional y dietoterapeútico basado en evidencia para el manejo integral de un paciente con enfermedad por reflujo gastroesofágico, gastritis crónica y hernia hiatal.

Abstract

Nutrition plays a significant role in the management of gastrointestinal diseases, especially when the presence of symptoms leads to the reduction or elimination of certain foods from the diet. When these restrictions are maintained without proper evaluation, they can affect nutrient intake and contribute to a decline in nutritional status. For this reason, dietary recommendations must be tailored to nutritional needs, clinical condition, and individual tolerance. The clinical case involves a 26-year-old individual with a history of gastroesophageal reflux, moderate chronic antral gastritis associated with Helicobacter pylori, and a hiatal hernia, who presented with various gastrointestinal symptoms. Based on the nutritional assessment, abnormalities were identified, characterized by low body weight, low muscle mass, low body fat percentage, and low energy intake, findings that highlighted the need to develop strategies aimed at improving the patient’s nutritional status. Based on the information obtained during the assessment, individual energy, macronutrient, and fluid requirements were estimated, taking into account nutritional status, clinical condition, gastrointestinal symptoms, and the goal of weight gain. Based on these results, a nutritional plan was developed that included dividing meals into smaller portions, establishing regular mealtimes, identifying potential food triggers, and adapting the diet according to individual tolerance, with the aim of avoiding unnecessary restrictions. In conclusion, the assessment conducted identified significant alterations in nutritional status and guided the estimation of the patient’s nutritional needs. Based on these findings, a plan was established grounded in available scientific evidence, which considered both energy and nutrient requirements as well as modifications to eating habits. This type of approach can complement the medical treatment of gastrointestinal diseases, promote a nutritionally adequate diet, and contribute to improving treatment adherence and quality of life.