The Effect of Egg White Meal on Anemia in Patients on Hemodialysis Taking Erythropoietin and Iron Infusion.

Autor:	Azmandian J; Nephrologist, Physiology Research Center, Institute of Neuropharmacology, Kerman University of Medical Sciences, Kerman, Iran., Shamspour N; Nephrologist, Physiology Research Center, Institute of Neuropharmacology, Kerman University of Medical Sciences, Kerman, Iran. Electronic address: n.shamspour@kmu.ac.ir., Azmandian A; Student Research Committee, Afzalipour Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran., Ahmadipour H; Department of Community Medicine, Afzalipour Faculty of Medicine, 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.
Jazyk:	angličtina
Zdroj:	Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation [J Ren Nutr] 2024 Jun 17. Date of Electronic Publication: 2024 Jun 17.
DOI:	10.1053/j.jrn.2024.06.003
Abstrakt:	Objects: Eggs are a useful and cheap food source. We evaluated the effects of egg white meal on anemia in dialysis patients. Methods: In an open-label, clinical trial, conducted in dialysis centers, 107 hemodialysis patients aged ≥18 years with hemoglobin levels below 12 g/dL and requiring treatment with artificial erythropoietin and iron infusion were included in the study. They were divided into a control and an intervention group. The participants in the intervention group consumed an 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, hemoglobin, ferritin and iron/TIBC, erythropoietin dose and iron infusion dose were measured. Results: A total of 107 dialysis patients were studied, (55 patients in egg white and 52 in control groups) with the mean age of 54.31±16.35 years and male majority (57.90%). The mean of hemoglobin concentration had no statistically significant difference at baseline (P=0.13) and after four weeks. (P=0.48), while after eight weeks, the mean hemoglobin concentration in the intervention group was significantly higher than the control group. (P=0.03) mean of synthetic erythropoietin dose after 4 and 8 weeks was significantly lower in the intervention group compared to the control group. (P=0.30, P=0.001) lower ERI values in intervention group was significantly higher than the control group. (P=0.02) CONCLUSION: We observed that consumption of egg whites led to an increase in mean hemoglobin concentration, serum iron, and albumin levels. These results suggest that egg whites could be a useful dietary intervention for dialysis patients with anemia. (Copyright © 2024. Published by Elsevier Inc.)
Databáze:	MEDLINE
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