Fortified synbiotic dessert for improving malnutrition in hemodialysis patients: A randomized, double-blind, controlled trial.

As dysbiosis of gut microbiota is recognized as a major risk factor for malnutrition in hemodialysis (HD) patients, we aimed to assess the effects of fortified synbiotic dessert on malnutrition, oxidative stress, inflammation, and quality of life in patients undergoing hemodialysis. A total of 50 hemodialysis patients were randomized into two groups of intervention and control to consume either 50 g of synbiotic dessert fortified with vitamin D (1000 IU) and calcium (500 mg) (FSD) or 50 g of control dessert (CD) for 8 weeks, respectively. Changes in nutritional status [Subjective Global Assessment (SGA)], anthropometric measures, malondialdehyde (MDA), total antioxidant capacity (TAC), high-sensitivity C-reactive protein (hs-CRP), ferritin, biochemistry [serum albumin, vitamin D, creatinine, blood urea nitrogen (BUN), complete blood count (CBC), and electrolytes], and quality of life were assessed before and at the end of the trial. The SGA scores and serum ferritin levels decreased significantly in the FSD group compared to the control group (p = .01 and p = .03, respectively). Regarding other markers, no statistically significant changes were found comparing the two groups. This novel fortified synbiotic dessert as a functional food may be effective in reducing the severity of malnutrition by improving SGA score in short term in hemodialysis patients. Thus, it is suggested to do further studies to elucidate the possible mechanisms related to the effects of this dessert on microbiota, skeletal muscle mass, and inflammation in HD in long term.

Diet therapy along with nutrition education can improve renal function in people with stages 3-4 chronic kidney disease who do not have diabetes: a randomised controlled trial.

The current trial investigates the effect of renal diet therapy and nutritional education on the estimated glomerular filtration rate (eGFR), blood pressure (BP) and depression among patients with chronic kidney disease (CKD). A total of 120 CKD patients (stages 3-4) (15

Dietary Acid Load and Chronic Kidney Disease.

Chronic kidney disease (CKD) is a condition in which kidneys are damaged and can not function well, so this leads to the aggregation of excessive fluid and waste products in the blood. The acidity and alkalinity of urine are affected by our daily diet. Dietary proteins, especially amino acids containing sulfur (e.g., methionine and cysteine), are the major determinants of the dietary acid load because they can produce sulfate due to oxidation. Diet can affect the excreted acidity through the kidneys to maintain the acid-base balance. Diets with animal protein content contain more precursor acids than basic precursors compared to fruits and vegetables that produce more acid in the body than animal proteins and dramatically affect CKD and its progression. Acid-producing diets can cause high blood pressure through the kidneys, causing the production of the hormones angiotensin II, endothelin-1, and aldosterone. Metabolic acidosis can cause CKD and reduced bone tissue.