Effect of Nutritional Intervention on Malnutrition Indicators in Patients on Haemodialysis

Roy, Linda Grace; Shetty, Manjunath S; Urooj, Asna

doi:10.1111/j.1755-6686.2013.12000.x

Cited by 13 publications

(13 citation statements)

References 28 publications

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“…Moreover, in order to avoid flavor monotony; varying the types of herbs and spices, such as oregano, rosemary, dill, tarragon, cumin, garlic, paprika and onion, among others, can be used without compromising the energy, protein, Na, K and P content of the muffins. Other studies that developed non-industrialized food products for HD, although scarce, showed promising results in improving the nutritional status of patients that were malnourished [31][32][33][34].…”

Section: Discussionmentioning

confidence: 99%

Development of muffins as dialysis snacks for patients undergoing hemodialysis: results of chemical composition and sensory analysis

et al. 2020

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Objective This study aimed to develop two non-industrial food products as financially accessible options to prevent and treat malnutrition in hemodialysis (HD) patients. These food products were developed and intended for use as dialysis snacks. Methods This is a cross-sectional and multi-step study. First, 183 adult HD patients (55 ± 14 years; 50.8% males), replied to a questionnaire with their food preferences regarding taste (salty, sweet, bitter, sour) and consistency (liquid, solid, pasty) for a dialysis snack. Most patients preferred a food product with a solid consistency (90%) and a salty flavor (81.4%). Second, three muffin formulations of fine herbs were developed; one enriched with whey protein concentrate (WPC), a second with textured soy protein (TSP) and a third standard formulation without protein for comparison with the protein-enriched muffins, for which the chemical and nutritional compositions were analyzed. In the third step, 60 patients on HD (61 ± 15 years; 53% males) were enrolled in a sensory analysis by applying a 9-point structured hedonic scale, ranging from "extremely liked" (score 9) to "extremely disliked" (score 1). Results When compared with the standard formulation, the formulations enriched with WPC and TSP protein had a significantly higher amount of protein/serving (Standard: 5.9 ± 0.3 g vs WPC: 14.5 ± 0.9 g and TSP 10.8 ± 0.7 g; P < 0.05) but a lower amount of carbohydrate (Standard: 13.1 ± 2.2 g vs WPC: 5.6 ± 0.8 g and TSP 6.0 ± 1.2 g vs; P < 0.05). The mineral content/serving of the protein-enriched muffins was low in phosphorus (50 mg) and sodium (180 mg). The potassium content/ serving was moderate for the WPC muffin (225.2 mg) and low for the TSP muffin (107.9 mg). The acceptability index (AI) for the enriched protein muffins was higher than 70% and similar to the standard formulation. Conclusion The muffins with fine herbs and enriched with protein were well-accepted by all patients and appropriate to serve as dialysis snacks for HD patients.

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Section: Discussionmentioning

confidence: 99%

Development of muffins as dialysis snacks for patients undergoing hemodialysis: results of chemical composition and sensory analysis

et al. 2020

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“…This result is in contrast to results obtained in a small, uncontrolled study that showed a beneficial effect of oral supplemental nutrition over 3 months in hemodialysis patients without signs of cachexia. 16 So far, the negative result of the present study…”

Section: Discussionmentioning

confidence: 52%

How to Prevent Renal Cachexia? A Clinical Randomized Pilot Study Testing Oral Supplemental Nutrition in Hemodialysis Patients With and Without Human Immunodeficiency Virus Infection

Zilles

Betz

Jung

et al. 2018

Journal of Renal Nutrition

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“…Previous studies comparing different nutritional interventions, particularly in pre-dialysis CKD, are scarce, however Campbell et al (2008) found that a 12-week nutritional intervention programme improved nutritional status and HRQoL, possibly due to increased frequency of patient follow-up and more regular adjustments in nutritional treatment. The majority of other interventional studies included prevalent patients undergoing dialysis, and mostly investigated the potential benefit of nutritional supplements (Scott et al 2009;Roy et al 2013;Sezer et al 2014). The results of our study suggest that targeted nutritional advice, combined with increased exercise, led to maintenance of energy and protein intake and markers of nutritional status throughout the study period.…”

Section: Discussionmentioning

confidence: 61%

Feasibility and effectiveness of pre‐emptive rehabilitation in persons approaching dialysis (PREHAB)

Willingham

Speelman²,

Hamilton³

et al. 2019

Journal of Renal Care

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SUMMARY Introduction End‐stage kidney disease (ESKD) is characterised by several complications, leading to reduced functional ability and quality of life during transition to dialysis. This study aimed to establish the feasibility and effectiveness of a patient‐centred programme of exercise, nutritional intervention and multidisciplinary education for persons approaching dialysis. Methods Patients with eGFR <15 ml/min/1.73 m2 and anticipated to start dialysis within 6–12 months were invited to participate. The 10‐week pre‐dialysis intervention included a weekly 1‐hour gym‐based exercise circuit and an education programme. Feasibility and acceptability were assessed through recruitment and retention rates, adherence to the intervention, and from patient feedback following the intervention. Physical function, nutritional status, and anxiety and depression, were assessed at baseline, after intervention, and as dialysis commenced. Results Thirty patients agreed to participate, with 22 completing the pre‐dialysis intervention. Thirteen (59%) participants achieved 100% attendance at the exercise and education sessions, with only two participants attending less than 8/10 sessions. The intervention also led to improved physical function, demonstrated by significant increase in both incremental shuttle walk distance (330 vs. 385 m, p = 0.006) and quadriceps one repetition maximum (p = 0.007), and a trend towards increased sit‐to‐stand repetitions (20–23, p = 0.11). There was a trend for improved patient perception of activity (Duke Activity Status Index score 31.55 vs. 33.75, p = 0.09). Hand grip strength (29.1 vs. 29.8 kg), body mass index (30.4 vs. 30.5 kg/m2) and nutritional status assessed by subjective global assessment (73% well‐nourished) were maintained. Conclusion This study demonstrated the feasibility and effectiveness of a patient‐centred exercise and education programme in those approaching dialysis. Further research is therefore required to evaluate the impact of this programme on clinical outcomes.

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Effect of Nutritional Intervention on Malnutrition Indicators in Patients on Haemodialysis

Abstract: Nutritional supplementation designed for haemodialysis, improved their nutritional status in the short term study.

Cited by 13 publications

References 28 publications

Development of muffins as dialysis snacks for patients undergoing hemodialysis: results of chemical composition and sensory analysis

Development of muffins as dialysis snacks for patients undergoing hemodialysis: results of chemical composition and sensory analysis

How to Prevent Renal Cachexia? A Clinical Randomized Pilot Study Testing Oral Supplemental Nutrition in Hemodialysis Patients With and Without Human Immunodeficiency Virus Infection

Feasibility and effectiveness of pre‐emptive rehabilitation in persons approaching dialysis (PREHAB)

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