Dietary Analysis of Kidney Transplant Patients Who Eat Korean Foods: Single Center Study.
10.4285/jkstn.2015.29.2.68
- Author:
Han Sae KIM
1
;
Joon Seok OH
;
Dong Yeol LEE
;
Jin Ho LEE
;
Seung Min KIM
;
Yong Hun SHIN
;
Yong Soon PARK
;
Won Suk AN
;
Joong Kyung KIM
Author Information
1. Department of Internal Medicine, Bong Seng Memorial Hospital, Busan, Korea. j-seok@hanmail.net
- Publication Type:Original Article
- Keywords:
Kidney transplantation;
Nutrition;
Diet
- MeSH:
Calcium;
Cardiovascular Diseases;
Dialysis;
Diet;
Humans;
Hypertension;
Kidney Transplantation;
Kidney*;
Magnesium;
Niacin;
Obesity;
Surveys and Questionnaires;
Riboflavin;
Transplantation;
Vitamin D
- From:The Journal of the Korean Society for Transplantation
2015;29(2):68-74
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
BACKGROUND: Although nutritional problems associated with dialysis are well described, nutritional problems after renal transplantation have received little attention. Nutrition interventions play an important role in prevention and management of common health problems associated with renal transplantation such as obesity, hypertension, diabetes, and cardiovascular disease. METHODS: Sixty-four kidney transplant recipients who received post-transplant management at our hospital replied to the questionnaire. The questionnaire included 102 questions on the amount and types of Korean foods that they consumed last week. Nutritional elements of diet in renal transplant patients who consume Korean food were analyzed on the basis of the survey. RESULTS: The mean energy and protein of daily intake were 2,088+/-1,016 kcal and 75.5+/-38.2 g. Patients' diets were generally sufficient, but characterized by deficiencies in vitamin B2, vitamin D, niacin, calcium, and magnesium intake. CONCLUSIONS: Dietary advice is required with regard to intake of some nutritional elements for kidney transplant recipients who consume Korean foods. Their main nutritional problem is obesity after transplantation. Attention should be paid to prevention of nutritional imbalance.
