Nutrition Trends in Patients Over the Long Term After Kidney Transplantation
| Autor: | Małgorzata Kluch, Katarzyna Matera, Elżbieta Czkwianianc, Piotr Grzelak, Katarzyna Łokieć, Tomasz Puzio, Ilona Kurnatowska |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Adult
Graft Rejection Male medicine.medical_specialty Renal function Nutritional Status Gastroenterology Diet Surveys Body Mass Index chemistry.chemical_compound Postoperative Complications Risk Factors Diabetes mellitus Internal medicine Surveys and Questionnaires Medicine Humans Medical history Postoperative Period Kidney transplantation Transplantation Kidney Cholesterol business.industry Feeding Behavior Middle Aged medicine.disease Kidney Transplantation Diet medicine.anatomical_structure chemistry Concomitant Surgery Female medicine.symptom business Energy Intake Weight gain |
| Zdroj: | Transplantation proceedings. 52(8) |
| ISSN: | 1873-2623 |
| Popis: | Objectives Nutritional behaviors may exert important influence on morbidity and graft function in patients after kidney transplantation (KT). Nutritional status is closely related to potential risk factors of developing posttransplant complications, including diabetes mellitus, weight gain, and negative effects on immunosuppressive therapy. The aim of this study was to assess the dietary intake in patients after KT. Design and methods Nutritional intake of 154 (61 women and 93 men) patients was assessed based on a questionnaire regarding food intake (proteins, fats, carbohydrates, cholesterol, sugar, phosphorus, calorific value) within 3 working days preceding the routine outpatient posttransplant visit. Patient medical history, concomitant medications, and estimated glomerular filtration rate (eGFR) was obtained from medical charts. Results The mean age (years) ± SD of patients was 51.9 ± 14.1. The patients were evaluated 94 ± 67 months after KT, with a median eGFR of 53 (range, 41.2-64.1) mL/min/1.73 m2. Sixty-two percent of patients had increased body mass index values. The mean total energy intake was 2159.4 ± 551.9 kcal/day. The patients reported elevated salt (8.5 ± 2.4 g per day) and fat intake (99.4 ± 3.2 g per day) including 57% saturated fatty acids. The patients consumed products containing high amounts of sugars (108.2 ± 107.0 g per day), carbohydrates (238.3 ± 64.3 g per day), and cholesterol (303.6 ± 11.1 mg per day). The diet among kidney recipients consisted predominantly of fats, meat, cured meat, and sweets. Conclusions The nutritional behaviors of patients after KT are in most cases poor. Improvement of eating habits in these patients seems to be a simple method to preserve kidney function over the long term. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect