Objective: To explore the relationship between dietary fiber (DF) intake and hyperkalemia in maintenance hemodialysis (MHD) patients.
Methods: A total of 110 MHD patients were included, including 67 males and 43 females. Patients were divided into normal serum potassium group (N) and a hyperkalemia group (H) according to the serum potassium level before dialysis. The daily diet was recorded by the 3-day dietary recording method. The daily dietary nutrient intake of patients was analyzed. Logistic regression was used to analyze the relationship between hyperkalemia and DF intake. A receiver operating characteristic curve was used to analyze the cutoff value of DF intake to prevent hyperkalemia.
Results: Of the 110 patients, 38 had hyperkalemia (serum potassium >5.5 mmol/L) before dialysis. There was no difference in sex, residual kidney function, body mass index, energy intake, fat intake, protein intake, calcium intake, sodium intake, phosphorus intake or the administration history of potassium-lowering drugs between the 2 groups (P > .05). Compared with the H group, patients in the N group had higher carbohydrate intake (315 ± 76 g/d vs. 279 ± 66 g/d, P = .016), dietary fiber intake (19 ± 5 g/d vs. 12 ± 8 g/d, P < .0001), and potassium intake (1,698 ± 392 mg/d vs. 1,533 ± 413 mg/d, P = .041), and more patients in group N used renin-angiotensin-aldosterone system inhibitors (52.78% vs. 23.68%, P = .003). However, the number of patients with constipation in group N was less than that in group H (20.83% vs. 42.11%, P = .018). Logistic regression analysis showed that DF intake was an independent protective factor for hyperkalemia [P < .0001, odds ratio = 0.766 (95% confidence intervals: 0.675-0.870)]. Receiver operating characteristic analysis showed that daily intake of DF greater than 15.33 g may be helpful to prevent hyperkalemia.
Conclusion: Insufficient dietary nutrient intake is prevalent in MHD patients, especially DF intake, which may be associated with hyperkalemia. Clinically, attention should be given to the dietary balance of MHD patients, especially DF intake.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1053/j.jrn.2024.07.016 | DOI Listing |
Food Sci Nutr
January 2025
Department of Field Crops, Faculty of Agriculture Erciyes University Kayseri Türkiye.
The present study aimed to investigate the effects of banana flours obtained from different banana cultivars (Grand Nain (GN), Azman (AZ), and Erdemli (ER)) on some basic physicochemical, bioactive, textural, and sensory properties of the gluten-free cookie samples by the simplex lattice mixture design approach. Incorporating banana powder into cookie samples resulted in significant changes in the parameters studied. The banana flours' total dietary fiber and total starch levels ranged between 1.
View Article and Find Full Text PDFF1000Res
January 2025
Department of Data Science, Prasanna School of Public Health, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India.
Introduction: Numerous studies have concluded that the functional ingredients benefit human health. Similarly, present times have seen exponential growth in functional food in bakery product segments like breads and biscuits. However, there is a lack of information on functional ingredients and their usefulness in developing functional bakery products.
View Article and Find Full Text PDFJ Microbiol Biotechnol
January 2025
Division of Animal, Horticultural and Food Sciences, Graduate School of Chungbuk National University, Cheongju 28644, Republic of Korea.
There is growing interest in pentose-based prebiotic oligosaccharides as alternatives to traditional hexose-based prebiotics. Among these, arabino-oligosaccharides (AOS), derived from the enzymatic hydrolysis of arabinan polymers, have gained significant attention. AOS can selectively stimulate the growth of beneficial gut bacteria, including and species, and contribute to health-benefit functions such as blood sugar control, positioning AOS as a promising synbiotic candidate.
View Article and Find Full Text PDFFood Res Int
February 2025
DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China. Electronic address:
The carboxymethyl curdlan-quercetin conjugate (CMCD-QUE) was synthesized to stabilize curcumin (CUR) -loaded Pickering emulsions. The physicochemical properties, antioxidant activity, and prebiotic activity of CMCD-QUE were investigated. The effects of different concentrations of CMCD-QUE on CUR-loaded emulsions were also explored.
View Article and Find Full Text PDFFood Res Int
February 2025
Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Improving the content and physicochemical properties of soluble dietary fiber (SDF) in wheat bran (WB) is conducive to enhancing the palatability and processing adaptability of bran-containing products. In this study, induced electric field (IEF) was employed for the modification of WB. The IEF modification conditions were optimized, and the effects on the structural and physicochemical properties of WB and its SDF were evaluated.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!