Processed and ultra-processed food consumption are related to metabolic markers in hemodialysis subjects
Palavras-chave:
Blood urea nitrogen, End stage kidney disease, Food intake, Food-processing industry, Renal dialysis, Trans fatty acidsResumo
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 this specific population.
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Copyright (c) 2022 Aline Lage WENDLING, Karla Pereira BALBINO, Priscila Vaz de Melo RIBEIRO, Andreza de Paula Santos EPIFÂNIO, Luciane Domingos MAROTA, Helen Hermana Miranda HERMSDORFF
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
