Effect of Protein Supplementation on Serum Electrolytes in Hemodialysis Patients

Journal Title: International Journal of Nutrition Sciences - Year 2019, Vol 4, Issue 1

Abstract

Background: Controlling malnutrition in hemodialysis (HD) patients is of great concern. On the other hand, managing serum electrolytes including calcium, phosphorus, sodium, and potassium at the same time is critical to improve patients’ survival. The aim of this study was to evaluate the effect of whey protein supplementation on serum electrolytes in HD patients. Methods: Ninety two 17 to 65 years old HD patients were randomly assigned to four groups of (i) receiving whey beverage fortified with vitamin E, (ii) receiving whey beverage, (iii) receiving vitamin E, and (iv) as the control group receiving no intervention (for 8 weeks). At the beginning and at the end of the study phase, serum electrolytes including serum calcium, phosphorus, potassium, and sodium were measured using the automated techniques. Results: After comparing all groups, it was demonstrated that there were significant decreases in serum phosphorus in group 1 and group 2, that both were significantly different from the control group. On the other hand, in group 3, serum potassium reduced afterintervention, which was significantly different form the control group. Serum sodium significantly decreased in group 2 in comparison to control group. Conclusion: Whey beverage fortified with vitamin E didnot disturb HD patients’ serum electrolytes and helped HD patients to improve and control serum electrolytes. This warrants more investigations to find the exact mechanisms of the effects of whey or vitamin E on serum electrolytes.

Authors and Affiliations

Zahra Sohrabi, Mohammad Hassan Eftekhari, Marzieh Akbarzadeh

Keywords

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  • EP ID EP568084
  • DOI 10.30476/ijns.2019.81532.1008
  • Views 100
  • Downloads 0

How To Cite

Zahra Sohrabi, Mohammad Hassan Eftekhari, Marzieh Akbarzadeh (2019). Effect of Protein Supplementation on Serum Electrolytes in Hemodialysis Patients. International Journal of Nutrition Sciences, 4(1), 30-35. https://europub.co.uk./articles/-A-568084