Nutrition-Related Cardiovascular Risk Factors in Hemodialysis Patients

Arslan, Yakup; Kızıltan, Gül

doi:10.1053/j.jrn.2009.08.008

Cited by 19 publications

(17 citation statements)

References 51 publications

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“…[ 11 ] In Turkey, 98.9% and 100% patients consume dietary total fat, and saturated fatty acids higher than recommendation level. [ 33 ]…”

Section: Discussionmentioning

confidence: 99%

Associations of dietary macronutrients and micronutrients with the traditional and nontraditional risk factors for cardiovascular disease among hemodialysis patients

Duong¹,

Wong

et al. 2018

Medicine

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The current study was to examine the association of adequate intake of macronutrients and micronutrients with traditional and nontraditional cardiovascular risk factors in hemodialysis patients.A clinical cross-sectional study was conducted between September 2013 and April 2017 on 492 hemodialysis patients aged 20 years and above, received thrice-weekly hemodialysis treatment for at least 3 months, adequate dialysis quality (equilibrated Kt/V ≥ 1.2 g/kg/d) from 7 hospital-based hemodialysis centers in Taiwan. The dietary intake was evaluated by the 3-day dietary record, and a 24-hour dietary recall. Biochemical parameters were archived from laboratory tests. The cardiovascular disease (CVD) risk factors were defined by the Kidney Disease Outcomes Quality Initiative (K/DOQI) Clinical Practice Guidelines. The adequate dietary intake of macronutrients and micronutrients was recommended by the European Best Practice Guidelines, K/DOQI, and Institute of Medicine guidelines. Logistic regression analysis was used.All hemodialysis patients had CVD risks, the lowest proportion of patients with adequate intake of macronutrients and micronutrients were 8.7% and 1.8%, respectively. The adequate dietary intake associated with lower likelihood of having CVD risks in hemodialysis patient by 47% to 84%, including 39% to 58% lower hypertension, 37% to 50% lower dyslipidemia, 42% to 63% diabetes mellitus, 44% to 84% lower obesity, 58% lower low calcium, 38% lower hyperparathyroidism, 47% to 64% lower hyperhomocysteinemia, and 41% to 67% lower inflammation, 63% to 74% lower hypoalbumin, 73% lower inadequate normalized protein nitrogen appearance.Adequate dietary nutrients intake may reduce the cardiovascular risks factors, in turn, to prevent the cardiovascular morbidity and mortality.

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“…[ 11 ] In Turkey, 98.9% and 100% patients consume dietary total fat, and saturated fatty acids higher than recommendation level. [ 33 ]…”

Section: Discussionmentioning

confidence: 99%

Associations of dietary macronutrients and micronutrients with the traditional and nontraditional risk factors for cardiovascular disease among hemodialysis patients

Duong¹,

Wong

et al. 2018

Medicine

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“…In a French study, Chauveau et al found results with a DEI of 124•7 kJ/kg per d (39) . On the other hand, Arslan and Kiziltan assessed a higher DEI of 143•1 kJ/kg per d in ninety-three MHD patients (40) .…”

Section: Discussionmentioning

confidence: 98%

The association between dietary energy intake and the risk of mortality in maintenance haemodialysis patients: a multi-centre prospective cohort study

Yang

Lei

et al. 2019

Br J Nutr

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Maintenance haemodialysis (MHD) is the use of a machine to filter wastes, salts and fluid from blood for at least 3 months to prolong the life of patients with advanced kidney failure. Although low dietary energy intake (DEI) has been observed in MHD patients, few studies have related DEI to the risk of mortality. To explore this relationship, a study included 1039 MHD patients from eight centres was conducted. DEI was assessed by three 24-h diet recalls and was normalised to ideal body weight (IBW). All-cause mortality and CVD mortality were the primary and secondary outcomes, respectively. During a median follow-up of 28 months, a U-shaped relationship was observed between DEI and all-cause or CVD mortality. The risk of all-cause mortality decreased significantly with the increase of DEI in participants with DEI <167·4 kJ/kg IBW per d (hazard ratio (HR) 0·98; 95 % CI 0·96, 1·00) and increased significantly with the increase of DEI in those with DEI ≥167·4 kJ/kg IBW per d (HR 1·12; 95 % CI 1·04, 1·20). Similarly, the risk of CVD mortality decreased with the increase of DEI in participants with DEI <152·7 kJ/kg IBW per d (HR 0·96; 95 % CI 0·93, 0·99) and increased with the increase of DEI in participants with DEI ≥152·7 kJ/kg IBW per d (HR 1·11; 95 % CI 1·04, 1·18). In summary, there was a U-shaped association between DEI and all-cause or CVD mortality, with a turning point at about 167·4 and 152·7 kJ/kg IBW per d, respectively, in MHD patients.

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“…2). Zbyt duża zawartość tłuszczu w żywieniu człowieka sprzyja nadwadze i otyłości [Arslan, Kiziltan 2010] może powodować choroby układu krążenia, miaż-dżycę, a także może przyczyniać się do rozwoju niektórych schorzeń nowotworowych [Ciborowska, Rudnicka 2009]. Należy zauważyć, iż nadmiar tłuszczów zmniejsza absorpcję wapnia, którego zawartość w badanych racjach pokarmowych i tak była za niska w stosunku do zaleceń (tab.…”

Section: Wyniki I Ich Omówienieunclassified

Ocena wartości energetycznej i odżywczej diet stosowanych w żywieniu pacjentów na przykładzie wybranego szpitala Wielkopolski

Orkusz¹,

Zając²

2015

Engineering Sciences And Technologies

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Nutrition-Related Cardiovascular Risk Factors in Hemodialysis Patients

Cited by 19 publications

References 51 publications

Associations of dietary macronutrients and micronutrients with the traditional and nontraditional risk factors for cardiovascular disease among hemodialysis patients

Associations of dietary macronutrients and micronutrients with the traditional and nontraditional risk factors for cardiovascular disease among hemodialysis patients

The association between dietary energy intake and the risk of mortality in maintenance haemodialysis patients: a multi-centre prospective cohort study

Ocena wartości energetycznej i odżywczej diet stosowanych w żywieniu pacjentów na przykładzie wybranego szpitala Wielkopolski

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