Abstract
ABSTRACT Objective To investigate the consumption of processed and ultra-processed foods and evaluate its relationship with the nutritional and metabolic status of hemodialysis patients in a single center in Brazil. Methods This cross-sectional study enrolled 73 individuals in hemodialysis (50 men and 23 women, 21-87 years-old). Clinical and lifestyle variables were assessed by a semi-structured questionnaire and dietary data by food frequency questionnaire. Anthropometric and metabolic data are collected from medical records. Results Processed and ultra-processed foods represented 11.0% of daily caloric intake, 53.0% of trans fatty acid, and 12.5% of salt consumed in the study sample. Individuals who had high intake of this food group (≥128.4g/day, median intake) had higher serum phosphorus and pre-dialysis urea values (p=0.038; p=0.013, respectively). Also, individual with higher consumption of processed meat, sausages and ready prepared food had higher pre-dialysis serum urea (p=0.021), while serum potassium was higher among the subjects who consumed more sauces and salt-based seasonings (p=0.002). Conclusion Higher consumption of processed and ultra-processed foods was associated with important biomarkers of metabolic control for hemodialysis subjects, probably due to non-health dietary composition. Nutritional guidelines and intervention strategies must be promoted to reduce consumption of these food-group in thisspecific population.
Highlights
The number of individuals with Chronic Kidney Disease (CKD) has gradually increased, and Hemodialysis (HD) is the most widely used kidney replacement therapy for those individuals requiring continuing care [1]
Higher consumption of processed and ultra-processed foods was associated with important biomarkers of metabolic control for hemodialysis subjects, probably due to non-health dietary composition
There was a difference in post-dialysis urea (p=0.013) and Kt/V (p=0.001) compared between sex (Table 1)
Summary
The number of individuals with Chronic Kidney Disease (CKD) has gradually increased, and Hemodialysis (HD) is the most widely used kidney replacement therapy for those individuals requiring continuing care [1]. The main complications affecting individuals with CKD Stage-5 is the protein-energy malnutrition and mineral disorders, such as hyperphosphatemia and hypocalcemia, leading to complications as secondary hyperparathyroidism and bone metabolism disorders [2]. Nutritional monitoring is important for the prevention, control or treatment of malnutrition, changes in mineral metabolism, uremic toxicity and other complications that can affect these individuals [1]. ULTRAPROCESSED FOODS IN HEMODIALYSIS 3 and ultra-processed food with high levels of saturated and trans fat, sugar and sodium [3]. These foods are added to this inorganic phosphorus, which is more absorbed, increasing serum concentrations of this mineral in the bloodstream [4]. The nutritional composition of these could negatively modulate the lipid metabolism and other complications already prevalent in individuals with CKD Stage-5 [5]
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