Abstract: SA-PO1012
Comparison of Actual Dietary Intakes in Hemodialysis Patients: A Prospective Observational Study
Session Information
- Hemodialysis and Frequent Dialysis - V
November 09, 2019 | Location: Exhibit Hall, Walter E. Washington Convention Center
Abstract Time: 10:00 AM - 12:00 PM
Category: Dialysis
- 701 Dialysis: Hemodialysis and Frequent Dialysis
Authors
- Kong, Kyoung Hye, Ewha Womans University, Seoul, Korea (the Republic of)
- Oh, Hyung Jung, Ewah Womans' University, Mokdong Hospital, Seoul, Korea (the Republic of)
- Ryu, Dong-Ryeol, Ewha Womans University, Seoul, Korea (the Republic of)
Background
Although appropriate dietary adjustments in hemodialysis (HD) patients are
important, most HD patients have difficulty adhering to dietary therapy due to the stress
of a restricted-food diet or loss of appetite, which eventually leads to malnutrition and
other complications. The actual dietary intakes among HD patients stratified by
nutritional status have not yet been studied.
Methods
In total, 111 HD patients from five dialysis centers were stratified into 2 groups based on subjective global assessment (SGA): the well-nourished group vs. the poorly-nourished group. The 7-day dietary intakes and food behaviors of the two groups were compared. Logistic regression analysis was performed to reveal the factors associated with the poorly-nourished status.
Results
The enrolled HD patients consumed an average of 23.44 kcal/kg/day and 0.92 g/kg/day of protein. However, they also consumed an average of 3285 mg/day of sodium, 1856.91 mg/day of potassium, and 760.61 mg/day of phosphorus. The poorly-nourished group ate out and ate fried food significantly more frequently than the well-nourished group. More frequent eating out, more frequent fried food consumption, and lower serum albumin level were significantly associated with the poorly-nourished status.
Conclusion
These findings demonstrate the differences in actual dietary intake
patterns and food behaviors of well- and poorly-nourished HD patients. However,
further research should be performed on HD patients to design customized nutritional
education, consultations, and dietary management.