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

IF 3.4 3区医学 Q2 NUTRITION & DIETETICS

Journal of Renal Nutrition Pub Date : 2024-06-17 DOI:10.1053/j.jrn.2024.06.003

Jalal Azmandian, Najmeh Shamspour, Ali Azmandian, Habibeh Ahmadipour, Tahereh Alinaghi Langari

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Abstract

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.

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蛋白餐对服用促红细胞生成素和输注铁剂的血液透析患者贫血的影响

物品：鸡蛋是一种有用且廉价的食物来源。我们评估了蛋白粉对透析患者贫血的影响：在透析中心进行的一项开放标签临床试验中，107 名年龄≥18 岁、血红蛋白水平低于 12 g/dL、需要使用人工促红细胞生成素和输注铁剂治疗的血液透析患者参与了研究。他们被分为对照组和干预组。干预组的参与者每周 3 天食用蛋白包（含 6 个蛋白，96 卡路里，24 克蛋白质），以替代肉制品，持续 8 周。最后，测量了血清白蛋白、血红蛋白、铁蛋白和铁/TIBC、促红细胞生成素剂量和铁输注剂量的变化：共有 107 名透析患者接受了研究（蛋白组 55 人，对照组 52 人），平均年龄（54.31±16.35）岁，男性占多数（57.90%）。血红蛋白浓度的平均值在基线（P=0.13）和四周后无显著统计学差异（P=0.48）。(P=0.48），而八周后，干预组的平均血红蛋白浓度明显高于对照组。(4周和8周后，干预组合成促红细胞生成素的平均剂量明显低于对照组（P=0.03）。(P=0.30，P=0.001）干预组的 ERI 值明显低于对照组。(P=0.02)结论：我们观察到，食用蛋清会导致平均血红蛋白浓度、血清铁和白蛋白水平的增加。这些结果表明，蛋清可作为贫血透析患者的有效饮食干预。

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来源期刊

Journal of Renal Nutrition 医学-泌尿学与肾脏学

CiteScore

5.70

自引率

12.50%

发文量

146

审稿时长

6.7 weeks

期刊介绍： The Journal of Renal Nutrition is devoted exclusively to renal nutrition science and renal dietetics. Its content is appropriate for nutritionists, physicians and researchers working in nephrology. Each issue contains a state-of-the-art review, original research, articles on the clinical management and education of patients, a current literature review, and nutritional analysis of food products that have clinical relevance.