[Assessment of dietary habits in haemodialysis patients with differentiated nutritional status]

Małgorzata Kardasz, Lucyna Ostrowska
Roczniki Państwowego Zakładu Higieny 2012, 63 (4): 463-8

OBJECTIVE: The aim of the study was the assessment of dietary habits in haemodialysed women and men with differentiated state of nutrition.

MATERIAL AND METHOD: The study was conducted into 74 haemodialysed patients who, based on BMI (kg/m2), were allocated into two research groups of women: normal-weight group n =17 (48.6%) and excessive body weight group n = 18 (51.4%) and two groups of men: normal-weight group n = 17 (43.6%) and excessive body weight group n = 22 (56.4%). Daily food rations (DFR) were quantitatively evaluated by a 24h dietary recall method covering 3 days preceding the examination. The computer program "Diet 4" designed in the Institute of Food and Nutrition in Warsaw was used for calculations. Calculations were performed using the Statistica 9.0 program. Results were compared to the nutritional standards for haemodialysed subjects.

RESULTS: Energetic value and basic nutrients supply was estimated and also the average content of dietary fiber and cholesterol. The results of the conducted research indicate lack of balanced content of essential nutrients in daily food rations of the patients of both sexes, irrespective of nutritional status. The diet was characterized by low energetic value and low contents of proteins and carbohydrates in all the study groups of women. The mean intake of protein (89.4 +/- 40.6 g/day) and cholesterol (343.9 +/- 207.4 mg/day) in the daily food rations of men with normal weight were found to have a significantly higher as compared to the mean intake of protein (71.9 +/- 25.2 g/day) and cholesterol (253.4 +/- 142.5 mg/day) in the daily food rations of hemodialysed men with excessive body weight. The research showed low consumption of dietary fiber in all investigated groups of women and men.

CONCLUSIONS: Since improper the energetic value of daily food rations and intake of the basic nutrients in the diets, may have an unfavourable effect on the disease course, the provision of regular dietary advice is a necessity.

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