Effect of Different Nutritional Education Based on Healthy Eating Index for HemoDialysis Patients on Dietary Quality and Muscle Mass

Abstract

Background: Hemodialysis patients are at high risk of muscle loss as a result of aging and disease, and combined with inadequate dietary intake. The Healthy Eating Index for HemoDialysis patients (HEI-HD) was developed to assess the dietary quality of hemodialysis patients. The purposes of this study were to examine the effects of different nutritional education models using HEI-HD-based education on dietary quality and muscle mass in hemodialysis patients. Methods: A quasi-experimental study was conducted from May 2019 to April 2021, with four groups, including no course for patients and nurses (Non-C), course for nurses (CN), course for patients (CP), and course for patients and nurses (CPN). The courses were delivered by registered dietitians. The data of 94 patients were collected and analyzed at baseline, after 2 months of intervention, and 2 months follow-up, including demographics, body composition, 3-day dietary records, and hemodialysis dietary knowledge. The HEI-HD index score was calculated. Results: Patients aged 58.3 ± 10.1 years. The dietary quality change in the CPN group was improved as compared with the Non-C group (−3.4 ± 9.5 vs. 3.0 ± 5.5, 0.04). The skeletal muscle mass of the Non-C group at intervention was also significantly lower than baseline, but the CPN group was not. Conclusions: The HEI-HD-based nutritional education for both patients and nurses showed a positive effect on improving the dietary quality and maintaining muscle mass in hemodialysis patients.

Impact of a Nutrition Education Intervention on Knowledge, Healthy Eating Index, and Biochemical Profile in a Rural Community in Peru

“…Findings from previous studies of nutrition education-based interventions showed positive effects on the quality of participants’ diets. 48 , 49 Precisely, the results of an investigation using the Healthy Eating Index for HemoDialysis patients (HEI-HD) demonstrated that providing nutrition education based on the HEI-HD to patients and nurses had a beneficial impact on optimizing diet quality. 49 On the other hand, another intervention study showed that nutrition education significantly reduced the amount of red meat, processed meats, sugars, and desserts, while increasing the amount of cereals and whole grains, vegetables, milk, and fermented milk beverages served in schools.…”

“… 48 , 49 Precisely, the results of an investigation using the Healthy Eating Index for HemoDialysis patients (HEI-HD) demonstrated that providing nutrition education based on the HEI-HD to patients and nurses had a beneficial impact on optimizing diet quality. 49 On the other hand, another intervention study showed that nutrition education significantly reduced the amount of red meat, processed meats, sugars, and desserts, while increasing the amount of cereals and whole grains, vegetables, milk, and fermented milk beverages served in schools. 48 The literature shows that linking nutrition education with NK can have a positive impact on eating habits, which is necessary to improve dietary quality and health outcomes at all stages of the life cycle in rural communities.…”

Assessment of the Impact of Nutritional Intervention with the Probiotic Lactiplantibacillus plantarum 299v on Nutritional Status and Quality of Life of Hashimoto’s Thyroiditis Patients—A Randomized Double-Blind Study Protocol

“…It has also led to a significant improvement in the quality of life during adjuvant chemotherapy in patients with breast cancer [56]. Education also played a role in minimizing muscle loss in hemodialysis patients [57].…”