Assessment of food consumption in patients with chronic kidney disease after nutritional counseling
DOI:
https://doi.org/10.12957/demetra.2022.62874Keywords:
Diet, Food and Nutrition. Diet Therapy. Chronic Kidney Failure.Abstract
Introduction: Nutritional counseling is a key component in treating chronic kidney disease (CKD). Adequate caloric intake helps in reducing sodium, protein, fluid, and electrolytes in the diet and prevents further complications of the disease. Thus, this study aimed to evaluate the effect of nutritional counseling on patients with non-dialysis CKD. Methods: A quasi-experimental, controlled study with individuals in stages 3 and 4 of the disease, divided into two groups: control and counseling composed of individuals without nutritional counseling followed for 90 days. Anthropometry and clinical and nutritional assessment data were collected through the application of a 24-hour recall (R24h). Food consumption assessment was obtained using the Nutrition Data System for Research (NDSR) program. Data analysis was performed using a repeated measures model evaluating the interaction between groups versus moments. The 95% significant level was fixed for all tests. Results: 51 patients were included, 24 controls, and 27 counselings. Initial analysis showed that the groups were homogeneous. The assessment of food consumption after the counseling, with guidelines for healthy eating, resulted in a favorable response to protein control, and mineral restrictions: phosphorus, sodium, and potassium. Lower intake of calcium and vitamin D was not observed, factor that could worsen changes in bone and mineral metabolism, and there were no adverse effects on anthropometry. Conclusion: Nutritional counseling is effective, and provides adequate food consumption to the recommendations proposed in CKD.
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