Evaluation of Nutritional Status and Changes of Biochemical Parameters according to Protein Intake Levels in Hemodialysis Patients.
- Author:
Hye Sook YOO
1
;
Hye Joo WOO
;
Eung Taek KANG
;
Ryo Won CHOUE
Author Information
1. Graduate School of East-West Medicine Science, Kyung Hee University, Korea.
- Publication Type:Original Article
- Keywords:
Hemodialysis;
Nutritional status;
High protein diet;
Low protein diet;
Serum albumin
- MeSH:
Cholesterol;
Creatinine;
Diet;
Diet, Protein-Restricted;
Humans;
Ideal Body Weight;
Iron;
Korea;
Malnutrition;
Metabolism;
Mortality;
Nutritional Status*;
Penicillin G Benzathine;
Reference Values;
Renal Dialysis*;
Serum Albumin;
Transferrin;
Triglycerides
- From:Korean Journal of Nephrology
2000;19(5):769-777
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
It is well recognized that malnutrition is one of the most important reversible factors contributing to mortality in hemodialysis patients. Until recently, highprotein diets were recommended for hemodialysis patients in an attempt to increase the synthesis of albumin and to promote the anabolism of body protein. However, the appropriateness of this recommendation has recently been questioned. This study investigated the effects of low and high protein intakes on the levels of serum albumin, total protein, BUN, and creatinine in 28 hemodialysis patients fed sequentially 1.0g(LPG) or 1.5g(HPG) protein and 30-35kcal/kg/ ideal body weight for four weeks. The HPG diet was associated with a significant increase in the levels of serum albumin, total protein, BUN, and creatinine however, the LPG diet was not. The serum levels of triglyceride and total cholesterol were in the normal range and did not changed by the diets. The levels of serum Hb, iron, and transferrin were lower than the normal values and did not changed by these two diets. Though individual considerations are recommended, it is possible that the high protein diet could increase the levels of serum albumin and total protein of the hemodialysis patients in Korea.
