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Improving diet recipe and cooking methods attenuates hyperphosphatemia in patients undergoing peritoneal dialysis.
Nutr Metab Cardiovasc Dis. 2015 Sep; 25(9):846-52.NM

Abstract

BACKGROUND AND AIMS

Hyperphosphatemia is an independent predictor for cardiovascular and all-cause mortality in patients undergoing peritoneal dialysis (PD). The study aimed to investigate the effect of dietary intervention on reducing serum phosphate concentration in hyperphosphatemic PD patients.

METHODS AND RESULTS

In this single-center clinical trial, 97 prevalent PD patients with serum phosphate concentration ≥ 1.6 mmol/l were allocated to the intervention (n = 48) or control (n = 49) group and followed up for 1 year. In addition to phosphate binder (calcium carbonate) therapy, patients in the intervention group were intensively educated to reduce phosphate-rich food intake and improve cooking methods. While stable in the control group (1.97 ± 0.20 to 1.94 ± 0.35 mmol/l, p > 0.05), the serum phosphate concentration decreased significantly in the intervention group (1.98 ± 0.28 to 1.65 ± 0.33 mmol/l, p = 0.015) concurrently with the drop in dietary phosphate intake (13.03 ± 3.39 to 10.82 ± 3.00 mg/kg ideal body weight/day, p = 0.001). Moreover, after 6 months of intervention, fewer patients needed to use calcium carbonate (from 64.6% to 41.5%, p = 0.029) and the medicine dose reduced significantly (from 2.25 (0, 3.94) to 0 (0, 1.50) g/day, p < 0.001).

CONCLUSIONS

Our data indicated that intensive dietary intervention of reducing phosphate-rich food intake and improving cooking methods attenuated hyperphosphatemia in PD patients. It suggests that regular assessment of dietary phosphate intake and modification of diet recipe and cooking methods are essential for hyperphosphatemia treatment in PD patients in addition to phosphate binder therapy.

Authors+Show Affiliations

Department of Nephrology, Ren Ji Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai Center for Peritoneal Dialysis Research, Shanghai, PR China.Department of Nephrology, Ren Ji Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai Center for Peritoneal Dialysis Research, Shanghai, PR China.Department of Nephrology, Ren Ji Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai Center for Peritoneal Dialysis Research, Shanghai, PR China.Department of Nephrology, Ren Ji Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai Center for Peritoneal Dialysis Research, Shanghai, PR China.Department of Nephrology, Ren Ji Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai Center for Peritoneal Dialysis Research, Shanghai, PR China.Department of Nephrology, Ren Ji Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai Center for Peritoneal Dialysis Research, Shanghai, PR China.Department of Nephrology, Ren Ji Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai Center for Peritoneal Dialysis Research, Shanghai, PR China.Department of Nephrology, Ren Ji Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai Center for Peritoneal Dialysis Research, Shanghai, PR China. Electronic address: jiaqiqian@126.com.

Pub Type(s)

Clinical Trial
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26141941

Citation

Jiang, N, et al. "Improving Diet Recipe and Cooking Methods Attenuates Hyperphosphatemia in Patients Undergoing Peritoneal Dialysis." Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, vol. 25, no. 9, 2015, pp. 846-52.
Jiang N, Fang W, Gu AP, et al. Improving diet recipe and cooking methods attenuates hyperphosphatemia in patients undergoing peritoneal dialysis. Nutr Metab Cardiovasc Dis. 2015;25(9):846-52.
Jiang, N., Fang, W., Gu, A. P., Yuan, J. Z., Yang, X. X., Lin, A. W., Ni, Z. H., & Qian, J. Q. (2015). Improving diet recipe and cooking methods attenuates hyperphosphatemia in patients undergoing peritoneal dialysis. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 25(9), 846-52. https://doi.org/10.1016/j.numecd.2015.05.007
Jiang N, et al. Improving Diet Recipe and Cooking Methods Attenuates Hyperphosphatemia in Patients Undergoing Peritoneal Dialysis. Nutr Metab Cardiovasc Dis. 2015;25(9):846-52. PubMed PMID: 26141941.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Improving diet recipe and cooking methods attenuates hyperphosphatemia in patients undergoing peritoneal dialysis. AU - Jiang,N, AU - Fang,W, AU - Gu,A P, AU - Yuan,J Z, AU - Yang,X X, AU - Lin,A W, AU - Ni,Z H, AU - Qian,J Q, Y1 - 2015/05/23/ PY - 2015/01/25/received PY - 2015/05/12/revised PY - 2015/05/15/accepted PY - 2015/7/5/entrez PY - 2015/7/5/pubmed PY - 2016/5/19/medline KW - Cooking method KW - Dietary intervention KW - Dietary phosphate intake KW - Hyperphosphatemia KW - Peritoneal dialysis SP - 846 EP - 52 JF - Nutrition, metabolism, and cardiovascular diseases : NMCD JO - Nutr Metab Cardiovasc Dis VL - 25 IS - 9 N2 - BACKGROUND AND AIMS: Hyperphosphatemia is an independent predictor for cardiovascular and all-cause mortality in patients undergoing peritoneal dialysis (PD). The study aimed to investigate the effect of dietary intervention on reducing serum phosphate concentration in hyperphosphatemic PD patients. METHODS AND RESULTS: In this single-center clinical trial, 97 prevalent PD patients with serum phosphate concentration ≥ 1.6 mmol/l were allocated to the intervention (n = 48) or control (n = 49) group and followed up for 1 year. In addition to phosphate binder (calcium carbonate) therapy, patients in the intervention group were intensively educated to reduce phosphate-rich food intake and improve cooking methods. While stable in the control group (1.97 ± 0.20 to 1.94 ± 0.35 mmol/l, p > 0.05), the serum phosphate concentration decreased significantly in the intervention group (1.98 ± 0.28 to 1.65 ± 0.33 mmol/l, p = 0.015) concurrently with the drop in dietary phosphate intake (13.03 ± 3.39 to 10.82 ± 3.00 mg/kg ideal body weight/day, p = 0.001). Moreover, after 6 months of intervention, fewer patients needed to use calcium carbonate (from 64.6% to 41.5%, p = 0.029) and the medicine dose reduced significantly (from 2.25 (0, 3.94) to 0 (0, 1.50) g/day, p < 0.001). CONCLUSIONS: Our data indicated that intensive dietary intervention of reducing phosphate-rich food intake and improving cooking methods attenuated hyperphosphatemia in PD patients. It suggests that regular assessment of dietary phosphate intake and modification of diet recipe and cooking methods are essential for hyperphosphatemia treatment in PD patients in addition to phosphate binder therapy. SN - 1590-3729 UR - https://www.unboundmedicine.com/medline/citation/26141941/Improving_diet_recipe_and_cooking_methods_attenuates_hyperphosphatemia_in_patients_undergoing_peritoneal_dialysis_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0939-4753(15)00131-3 DB - PRIME DP - Unbound Medicine ER -