Hui-Fang Chiu
Department of Chinese Medicine, Taichung Hospital, Minister of Health and Welfare, Taichung-40343, Taiwan
Jong-Da Lian
Department of Nephrology, Kuang Tien General Hospital, Taichung City-433, Taiwan
Pei-Chi Chang
School of Nutrition, Chung Shan Medical University, Taichung City-40210, Taiwan
Chuan-Ching Lan
New Bellus Enterprises Co. Ltd., Tainan-72042, Taiwan
Chin-Kun Wang
School of Nutrition, Chung Shan Medical University, Taichung City-40210, Taiwan
ABSTRACT
The study aims to investigate the effect of a liquid supplement UNECE U-99 on the nutritional status of patients receiving maintenance dialysis. For this purpose, 47 participants (27 males and 20 females), aged 29 to 82 (average: 60), who underwent maintenance dialysis were recruited to the study. Two participants were excluded from the analysis as one was unwell for the study and the other was transferred to another hospital. Remaining 45 participants (25 males and 20 females) to be included in the final analysis. The participants were given 4 weeks of UNECE U-99 supplementation. The nutritional evaluation, biochemical tests and anti-oxidant capacity measurements were performed before and after the intervention. After 4 weeks of UNECE U-99, dietary energy intake and uptake of protein, fat and carbohydrate were significantly increased. Plasma albumin levels were elevated (p<0.01). A significant increase in anti-oxidant capacity was also observed. Calcium levels were increased (p<0.05) whereas potassium levels were reduced (p<0.01). Post-dialysis creatinine levels at week 4 compared to the baseline were decreased (p<0.01) and uric acid levels at week 4 were also reduced. It is concluded that UNECE U-99, a nutritional supplement designed for dialysis patients improved their nutritional status in this short term study.
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How to cite this article
Hui-Fang Chiu, Jong-Da Lian, Pei-Chi Chang, Chuan-Ching Lan and Chin-Kun Wang, 2015. Study of Dietary Supplement with Compound Proteins on the Improvement of Nutrition of Dialysis Patients. Pakistan Journal of Nutrition, 14: 353-357.
DOI: 10.3923/pjn.2015.353.357
URL: https://scialert.net/abstract/?doi=pjn.2015.353.357
DOI: 10.3923/pjn.2015.353.357
URL: https://scialert.net/abstract/?doi=pjn.2015.353.357
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