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Background and objective <p>We evaluated dietary patterns and impacts of nutrition interventions on nutrient intakes among persons with end-stage renal disease (ESRD).</p> Methods and study design <p>Participants completed a survey consisting of anthropometry, food intake and related eating behaviour items. In addition, a sub-sample of participants with ESRD underwent interventions consisting of eight weeks each of dietary supplementation (DS) and nutrition education/counselling (NE). The study was approved by the University’s Ethics Committee and those of participating treatment centres.</p> Results <p>Altogether, 473 persons participated in the study. Four dietary patterns were identified, namely, ‘typical’, ‘vegetarian’, ‘foods high in fats, sugars and salt’ and ‘traditional’ collectively explaining 36% of dietary intakes. Persons with ESRD were at a higher risk for malnutrition, food insecurity, nutrient inadequacy, and poor diet diversity. In multivariate regression analyses controlling for sociodemographic variables, BMI, and plausibility of reported intakes, ESRD was significantly associated with lower intakes of nutrients. Results of the interventions suggests that DS but not NE resulted in significantly higher mean reported calorie and nutrient intakes.</p> Conclusion <p>In this study, ESRD was associated with a higher risk for poor nutrient intakes, food insecurity and malnutrition. Furthermore, DS but not NE was associated with increased nutrient intakes.</p>

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Dietary patterns and the effects of nutrition interventions on the nutritional intakes among individuals receiving maintenance haemodialysis

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年5月27日

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  • Patrice Prout,
  • Selby Nichols,
  • Anisa Ramcharitar-Bourne

摘要

Background and objective

We evaluated dietary patterns and impacts of nutrition interventions on nutrient intakes among persons with end-stage renal disease (ESRD).

Methods and study design

Participants completed a survey consisting of anthropometry, food intake and related eating behaviour items. In addition, a sub-sample of participants with ESRD underwent interventions consisting of eight weeks each of dietary supplementation (DS) and nutrition education/counselling (NE). The study was approved by the University’s Ethics Committee and those of participating treatment centres.

Results

Altogether, 473 persons participated in the study. Four dietary patterns were identified, namely, ‘typical’, ‘vegetarian’, ‘foods high in fats, sugars and salt’ and ‘traditional’ collectively explaining 36% of dietary intakes. Persons with ESRD were at a higher risk for malnutrition, food insecurity, nutrient inadequacy, and poor diet diversity. In multivariate regression analyses controlling for sociodemographic variables, BMI, and plausibility of reported intakes, ESRD was significantly associated with lower intakes of nutrients. Results of the interventions suggests that DS but not NE resulted in significantly higher mean reported calorie and nutrient intakes.

Conclusion

In this study, ESRD was associated with a higher risk for poor nutrient intakes, food insecurity and malnutrition. Furthermore, DS but not NE was associated with increased nutrient intakes.