ASSOCIATION OF ENERGY-PROTEIN MALNUTRITION WITH RISK FACTORS OF CARDIOVASCULAR DISEASES IN HEMODIALYSIS PATIENTS

سال انتشار: 1397
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 381

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شناسه ملی سند علمی:

INC15_104

تاریخ نمایه سازی: 30 دی 1397

چکیده مقاله:

Background and Aim: The present study was designed to study the association of PEM with nontraditional risk factors of cardiovascular diseases in hemodialysis patients.Methods: A total of 291 hemodialysis patients were selected with systematic random sampling from among 2302 eligible adult hemodialysis patients in Tehran hospitals. The nutritional status of the patients was determined by Subjective Global Assessment (SGA), Dialysis Malnutrition Score (DMS) and Malnutrition Inflammation Score (MIS) .Patients dietary intakes assessed using a 4-day dietary recall including 2 dialysis days and 2 non-dialysis days. Also, after a 12- to 14-hour fast, serum urea, creatinine, albumin, CRP, sICAM-1, sVCAM-1, sE-selectin, MDA, NO, endothelin-1, and Lp(a) were measured.Results: The serum concentrations of CRP and sICAM-1 were significantly higher in hemodialysis patients with PEM as compared to those without PEM (p<0.01), whereas there were no significant differences in serum concentrations of sVCAM-1, sE-selectin, MDA, NO, endothelin-1 or Lp(a) between the two groups. In addition, compared to hemodialysis patients with PEM types IIa or IIb, those with PEM type I had significantly lower serum CRP and sICAM-1 levels (p<0.01) .There were significant direct correlations between DMS and MIS, as two PEM indicators, with serum CRP and sICAM-1 (p<0.01).Conclusion: The results of the present study indicate that nontraditional risk factors of cardiovascular diseases do not increase in hemodialysis patients with PEM type I, whereas serum CRP and sICAM-1, two risk factors of cardiovascular diseases, increase in PEM type II, which is accompanied with inflammation

نویسندگان

Atefeh Ashabi

Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran

Hadi tabibi

Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran