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vol.21 número2DOLOR LUMBAR Y SU RELACION CON EL INDICE DE DISCAPACIDAD EN UN HOSPITAL DE REHABILITACIONESTATINAS EN LA PREVENCIÓN DEL TROMBOEMBOLISMO VENOSO índice de autoresíndice de assuntospesquisa de artigos
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Revista Científica Ciencia Médica

versão impressa ISSN 2077-3323

Resumo

SEVILLA PAZ SOLDAN, Ricardo et al. LIPID MIXTURE TO IMPROVE PSICOMOTRIZ DEVELOPMENT IN UNDER 5 YEARS OLD CHILDREN WITH CHILD'S CEREBRAL PARALYSIS. Rev Cient Cienc Méd [online]. 2018, vol.21, n.2, pp.21-28. ISSN 2077-3323.

Introduction: Infantile Cerebral Paralysis constitutes a group of invalidating neurological pathologies that require a multidisciplinary management. The Neurofunctionality and Neuroplasticity are essential to understand the learning processes and rehabilitation of functions after a neurological alteration, such as the recovery of the delay in the psychomotor development. Objective: To evaluate the effect of a lipid mixture in children with Cerebral Infantile Paralysis and to determine changes in their psychomotor development. Methods: An experimental, randomized, controlled study was carried out. Population: 30 children under 5 years of age with Cerebral Infantile Paralysis of the "Manuel Ascencio Villarroel" Children's Hospital from January 2015 to November 2016. Sample: 14 children, which were divided into group 1 and group 2.They were administered to group 1 "lipidie copos": C: Coconut oil (35%), OR: Olive oil (35%), P: Sea fish oil (15%), and OS: Soybean oil (15%)", increasing up to 10cc per day for 6 months, anthropometry, disability test, lipid profile, and psychomotor development were assessed. The same assessments were made to group 2 but they did not receive "lipidie copos". Results: Group 1 obtained a better score in psychomotor recovery and in the other evaluations performed. Conclusion: The administration of "lipidie copos" offers hopeful results in the treatment and rehabilitation of this disease, with improvement in psychomotor development.

Palavras-chave : Cerebral paralysis; neuronal plasticity; omega 3 fatty acids.

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