Red meat snacks for chronic hemodialysis patients: effect on inflammatory activity (A Pilot Study)

• Published in: Renal failure Vol. 35; no. 6; pp. 830 - 834
• Main Authors: Maduro, Isolda Prado de Negreiros Nogueira, Nonino, Carla Barbosa, Sakamoto, Luiz Maçao, Meirelles, Maurício Gomes, Cardeal Da Costa, José Abrão, Marchini, Julio Sergio
• Format: Journal Article
• Language: English
• Published: England Informa Healthcare USA, Inc 01.07.2013; Taylor & Francis
• Subjects: Adult; C-reactive protein; C-Reactive Protein - metabolism; dialysis; energy-protein malnutrition; Female; Humans; inflammation; Inflammation - blood; Inflammation - diet therapy; Inflammation - pathology; Kidney Failure, Chronic - blood; Kidney Failure, Chronic - therapy; Male; meat; Meat - adverse effects; Middle Aged; Nutritional Status; Pilot Projects; Prospective Studies; protein; Protein-Energy Malnutrition - blood; Protein-Energy Malnutrition - diet therapy; Renal Dialysis - adverse effects; Young Adult
• ISSN: 0886-022X; 1525-6049
• DOI: 10.3109/0886022X.2013.794659

Abstract Rational: Among the alternatives to reverse chronic hemodialysis protein-energy malnutrition is the enhancement of intradialytic oral nutritional therapy. Although foods of animal origin are a source of nutrients and represent a feasible diet, there is uncertainty about their health consequences. Objectives: We assessed the relationship of intradialytic high-protein red meat snack supplementation with patient inflammatory status and protein losses (nitrogen) during this supplementation. Fourteen patients submitted to low-flux chronic hemodialysis for one month were divided into two groups receiving 2 g (group 1) and 29 g (group 2) of oral intradialytic protein during the initial phase, respectively. In the subsequent phase, group 1 was supplemented with 27 g protein (a red meat snack) for a total of 29 g per dialysis. Group 2 continued to receive 29 g protein. Nutritional status, total nitrogen losses through the dialysate and acute inflammatory phase protein (CRP) were assessed before and after dialysis. Reuse of the dialyzer was also determined on each occasion. Main findings: Red meat supplementation did not interfere with CRP, nitrogen loss through the dialysate (18 ± 7 to 19 ± 4 g in group 1, ns, and 20 ± 7 to 21 ± 4 g in group 2, ns) or with nutritional status. However, the data showed a positive correlation between pre- and post-hemodialysis CRP values (r = 0.84, p < 0.01) in both groups, suggesting an increase of the values after ultrafiltration. Reuse of the dialyzer was not correlated with CRP values. Principle conclusions: The results suggest that snacks were not acutely correlated with increased inflammatory levels and indicated that a protein-rich red meat snack may be beneficial for chronic hemodialysis patients.