REVISÃO INTEGRATIVA DOS IMPACTOS DA DIETA CRUDÍVORA NA SAÚDE: BENEFÍCIOS, RISCOS E CONSIDERAÇÕES NO MANEJO DE CONDIÇÕES CRÔNICAS E BEM-ESTAR GERAL

Abstract

This study aimed to review the literature on the effects of the raw food diet (crudivorism) on human health, with a focus on its implications for inflammatory conditions, cardiovascular, mental, and intestinal health. The research also explored the potential benefits of this dietary approach in alleviating chronic diseases, such as fibromyalgia, and examined the risks associated with food safety and possible nutritional deficiencies. The methodology employed was an integrative literature review, analyzing 11 scientific articles selected from databases such as SciELO, PubMed, MEDLINE, and LILACS. The results suggest that the raw food diet, characterized by the exclusive consumption of raw foods, may offer health benefits, including reduced inflammation, weight control, and improved cardiovascular conditions. The inclusion of fermented foods, such as kombucha and kefir, has been shown to enhance intestinal and mental health, promoting emotional balance and overall well-being. Additionally, the raw food diet may help alleviate symptoms of inflammatory diseases, like fibromyalgia, by reducing oxidative stress. However, the adoption of this diet also presents risks, such as deficiencies in essential nutrients like vitamin B12, calcium, and vitamin D, as well as the possibility of microbiological contamination and the formation of acrylamide, a potentially carcinogenic substance. Food safety is a major concern, as raw foods are more susceptible to parasites and bacteria. Therefore, the practice of raw food consumption requires careful dietary planning and monitoring by health professionals to avoid nutritional deficiencies and ensure the safety of raw foods. In conclusion, while the raw food diet can offer health benefits, its adoption must be closely monitored with proper guidance to minimize health risks in the long term and maintain adequate nutritional balance