The effect of egg white diet on phosphorus control in dialysis patients.

Autor: Azmandian J; Physiology Research Center, Institute of Neuropharmacology, Kerman University of Medical Sciences, Kerman, Iran., Shamspour N; Clinical Research Development Unit, Shafa Hospital, Kerman University of Medical Sciences, Kerman, Iran., Alinaghi Langari T; Department of Internal Medicine, Clinical Research Development Unit, Afzalipour Hospital, Kerman University of Medical Sciences, Kerman, Iran., Talaei Khales Soflaei B; Faculty of Public Health, Department of Nutrition, Cardiovascular Research Center, Institute of Basic and Clinical Physiology Sciences, Kerman University of Medical Sciences, Kerman, Iran., Alinaghi Langari A; Student Research Committee, Afzalipour Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran., Ahmadipour H; Afzalipour Faculty of Medicine, Department of Community Medicine, Kerman University of Medical Sciences, Kerman, Iran., Mousavi M; Shafa Hospital, and Endocrinology and Metabolism Research Center, Kerman University of Medical Sciences, Kerman, Iran., Masoumi H; Physiology Research Center, Institute of Neuropharmacology, Kerman University of Medical Sciences, Kerman, Iran.
Jazyk: angličtina
Zdroj: Hemodialysis international. International Symposium on Home Hemodialysis [Hemodial Int] 2022 Oct; Vol. 26 (4), pp. 555-561. Date of Electronic Publication: 2022 Jun 16.
DOI: 10.1111/hdi.13028
Abstrakt: Introduction: Nutritional interventions have been envisaged to improve hyperphosphatemia and malnutrition, two important risk factors associated with mortality in dialysis patients. We evaluated the effects of egg white consumption on serum phosphate and malnutrition in dialysis patients.
Methods: In an open-label, per protocol clinical trial, conducted in Kerman dialysis centers, 150 hemodialysis patients aged ≥18 years with serum phosphorus ≥5.5 mg/dl were included in the study. All participants limited their intake of foods containing phosphorus for 4 weeks, and then they were divided into a control and an intervention group. The control group continued their ordinary diet and the participants in the intervention group consumed a Telavang egg white pack (containing six egg whites, 96 calories, 24 g protein) as a substitute for meat products 3 days a week for 8 weeks. Finally, changes in serum albumin, phosphorus, calcium, PTH, and cholesterol were measured.
Findings: At the baseline, there were no significant differences in the laboratory variables between the two groups. After 8 weeks, serum cholesterol (124.3 ± 38.1, vs. 135.8 ± 28.8, p = 0.003) and phosphorus levels (4.5 ± 1.03, vs. 6.7 ± 1.5, p = 0.001) were significantly lower in the intervention group compared with the control group. Also, serum albumin (4.5 ± 0.07 vs. 3.7 ± 0.4, p = 0.001) was significantly higher in the intervention group. Moreover, phosphorus, PTH, and cholesterol levels in the intervention group were significantly lower than their baseline values (p = 0.001).
Conclusion: The results showed that the egg white could be a useful source of protein for dialysis patients, as it simultaneously reduces serum phosphorus and cholesterol, and increases serum albumin.
(© 2022 International Society for Hemodialysis.)
Databáze: MEDLINE
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