The challenge of nutritional management in people with kidney disease

Langley‐Evans, Simon C.; Thomas, Nicola

doi:10.1111/jhn.12525

Cited by 2 publications

(3 citation statements)

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“…Our findings highlight the importance of dietetic monitoring and support to help patients cope with the nutritional challenges associated with ESKD ( 39 ) . Malnutrition should be detected early by means of comprehensive screening and assessment using different objective and subjective nutritional markers ( 40 ) , followed by implementation of an individualised dietetic intervention to treat it.…”

Section: Discussionmentioning

confidence: 70%

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Skin autofluorescence and malnutrition as predictors of mortality in persons receiving dialysis: a prospective cohort study

Hörner

Selby

2020

J Human Nutrition Diet

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Background Skin autofluorescence (SAF), which is a measure of accumulation of advanced glycation end‐products (AGE), and malnutrition are each associated with higher mortality in dialysis populations, although no studies have investigated these potentially related associations together. We simultaneously assessed SAF and malnutrition as risk factors for mortality in persons receiving dialysis. Methods SAF was measured in 120 haemodialysis and 31 peritoneal dialysis patients using an AGE Reader (DiagnOptics, Groningen, The Netherlands). Dietary AGE, energy, protein and fat intake, handgrip strength, anthropometry, biochemistry and Subjective Global Assessment were also evaluated. Time to event was days from baseline to death, kidney transplantation or 30 September 2018. Results Median observation time was 576 days, during which 33 (21.9%) patients died. Those who died had higher baseline SAF levels [3.8 ± 1.0 versus 3.3 ± 0.8 arbitrary units (AU); P = 0.001] and were more likely to be malnourished (58% versus 31%; P = 0.006). Malnourished persons who died had higher SAF values than those who died but were well‐nourished (4.2 ± 1.1 versus 3.3 ± 0.7 AU; P = 0.007). Survival was significantly better in participants with baseline SAF below the median and in those well‐nourished than those with baseline SAF above the median and in those malnourished, respectively. Multivariable analysis identified SAF [hazards ratio (HR) = 1.44; 95% confidence interval (CI) = 1.05–1.97; P = 0.02], malnutrition (HR = 2.35; 95% CI = 1.16–4.78; P = 0.02) and chronological age (HR = 1.60; 95% CI = 1.10–2.33; P = 0.01) as independent predictors of mortality. Conclusions Although higher SAF and malnutrition are potentially inter‐related, they were both independently associated with increased mortality in this population. Interventions to improve outcomes by reducing SAF through correction of malnutrition or dietary AGE restriction require testing in prospective studies.

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Section: Discussionmentioning

confidence: 70%

“…Malnutrition is one of the major and most prevalent complications in persons receiving dialysis ( 39,40 ) . In the present study, we found that malnutrition, as assessed by the seven‐point scale SGA, was a significant and independent determinant of increased mortality.…”

Section: Discussionmentioning

confidence: 99%

Skin autofluorescence and malnutrition as predictors of mortality in persons receiving dialysis: a prospective cohort study

Hörner

Selby

2020

J Human Nutrition Diet

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“…Normally, conservative management or kidney replacement therapy depends on clinical outcome 13‐15 . In all clinical management, nutritional guidelines are essential to minimise the impairment of metabolic functions and to slow the progression of the disease and the development of comorbidities associated with CKD 16 . Often, there is a need for a restricted diet, such as for the control of hydroelectrolytic disorders, and to minimise depletion of nutritional status 17‐20 .…”

Section: Introductionmentioning

confidence: 99%

Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review

Batista

Japúr

Prestes

et al. 2021

J Human Nutrition Diet

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Background Chronic kidney disease patients often use food preparation techniques to reduce potassium intake. However, the most effective techniques have not yet been determined for all food groups. The present study aimed to analyse all of the available information on potassium reduction in the food and identify the best preparation techniques by comparing the trend of change in potassium level. Methods Nine databases were searched from 1976 to May 2020, according to the PRISMA Statement. We included all articles reporting the amount of potassium before and after the application of food preparation techniques. Data were analysed using the Wilcoxon test and statistical simulation. Results A wide variety of food and culinary processes was observed in the 65 included articles. Cooking in water, pressure cooking and cooking in a microwave oven reduced potassium levels in all food groups, particularly in cereals and derivatives, fruits and derivatives, meats and derivatives, legumes, and leafy and cruciferous vegetables. Soaking food significantly reduced the potassium content in tubers and roots and leafy and cruciferous vegetables. Steam cooking and dry heating cooking also reduced potassium, although at a level lower than the other techniques. Conclusions The present review shows that, in general, all food preparation techniques can reduce the potassium content, although cooking in water and soaking promotes a greater reduction; however, more studies with standardised techniques and complete data are necessary.

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The challenge of nutritional management in people with kidney disease

Cited by 2 publications

References 13 publications

Skin autofluorescence and malnutrition as predictors of mortality in persons receiving dialysis: a prospective cohort study

Skin autofluorescence and malnutrition as predictors of mortality in persons receiving dialysis: a prospective cohort study

Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review

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