None listed
Conditions
Brief summary
Haemodialysis cleans the blood and replaces some of the function of the kidneys when they are no longer working. Patients undergoing haemodialysis have traditionally been prescribed diets low in fruits and vegetables and high in animal protein, sugar and fat to prevent malnutrition and limit dietary potassium and phosphate. Research has shown that healthy diet patterns high in fruits, vegetables, nuts and legumes, and lower in meat and processed food are associated with lower risk of death in those with early stages of kidney disease, however studies examining these outcomes for haemodialysis patients are sparse. The aim of the study is to examine the extent to which healthy diet patterns and meeting core food requirements occur in our patients requiring haemodialysis and follow up participants for up to 5 years for heart disease related events. The study will use a questionnaire to collect information on dietary intake from patients undergoing haemodialysis. Data will be examined for diet quality by food groups and assessed against healthy diet criteria.
Interventions
Information collected from participant medical records at the baseline visit includes date of kidney failure and length of time since commencing renal replacement therapy; pre-dialysis laboratory values for the preceding 3 months for serum potassium, sodium and phosphate, and medical history of cardiovascular disease, hypertension, diabetes and smoking status (never, former, current),
At the initial study visit during a hemodialysis session 4 questionnaires are completed - the EPIC food frequen
Information collected from participant medical records at the baseline visit includes date of kidney failure and length of time since commencing renal replacement therapy; pre-dialysis laboratory values for the preceding 3 months for serum potassium, sodium and phosphate, and medical history of cardiovascular disease, hypertension, diabetes and smoking status (never, former, current), At the initial study visit during a hemodialysis session 4 questionnaires are completed - the EPIC food frequency questionnaire, EQ5D5L quality of life questionnaire, the FACIT-F fatigue questionnaire and the KDQOL kidney disease quality of life questionnaire during a 75 minute visit. Diet quality measured as: 1. Alternative Healthy Eating Index (AHEI) score 2. Healthy Eating Index For Australians (HEIFA) score 3. total weekly serves of fruits and vegetables The observation time period is up to five years, with diet quality assessed once a year using the food frequency questionnaire. The first event is classified as the first episode of death, myocardial infarction, stroke, or hospitalisation for congestive heart failure after study enrolment.
Sponsors
Royal Brisbane and Women's Hospital
Eligibility
Sex/Gender
All
Age
18 Years to 70 Years
Healthy volunteers
No
Inclusion criteria
1. Aged 18 to 70 years 2. Undergoing haemodialysis for more than 90 days and currently dialysing in a hospital dialysis centre (may not be on a hospital site) or having dialysis at home. 3. English speaking. 4. Able to provide written informed consent.
Exclusion criteria
1. Unable to complete questionnaires with the aid of a researcher
Outcome results
None listed