The effects of consumption of on biochemical and heamotologic variables on hemodialysis patients

This Study was conducted to investigate the effects of consumption of thewhole egg and the egg yolk on some of the biochemical and haematologicaldeterminants in hemodialysis petients. This study was carried out on 18 adult (7female, 11 male) hemodialysis patients, who were sustained hemodialysis attree times a week in RFM Dialysis Center. Patiens were divided to tree groups.Six patients received whole egg contain diet, five patients received egg whitecontain diet and seven patients received without egg contain diet (controlgroup). The study was planned in three period. The firs period was Generalnutrition period. In this period patiens were exposed to only a demographic andnutrition habits questionnare and patients were collected two day 24 hourweighed food recors, which were included on diaylsis day record and on the outof dialysis day record, anthropometric measurements (height, dry weight,midpoint arm circumference, triceps skinfold thickness, ), blood pressure andblood samples. In second period; all patiens were encouraged to not toconsumed egg for fifteen days for purify. In thrid period (Intervention period); atthe end of the second period, patients received a individual diet programmeand consumption of adjusted egg for ninety days. In this period, control groupwas administered to individual diet programmes and not to consume egg(except egg in the meal and at the blow of 5 g) for ninety days. At theintervention period?s thirtieth, sixtieth and ninetieth days patients were collectedfood records, anthropometric and blood pressure measurements and bloodsamples again. At the end of the study BMI wasn?t change significantly in allgroups (p>0.05). There were no significancy in prealbumin values at bothintergroups and interperiods (p>0.05). Albumin values were increase in controland whole egg groups and this rise was found significant (p<0.05). Similar risewas seen in egg white group but it wasn?t found significant (p>0.05). SerumCRP values were shown a decrease significantly at the end of the study inwhole egg and egg white groups (p<0.05). In control group total cholesterollevels were shown significancy at interperiods (p<0.05), but whole egg and eggwhite groups weren?t. Trigliseride levels weren?t changed in all groups (p>0.05).At the intervention period, egg consumption amounts were shown significancyvat intergroups and this significancy was derived from whole egg group (p<0.05).Concumption of vegetable and animal source protein values weren?t changedsignificant both intergroups and interperiods in all groups (p>0.05). All of theessential amino acids were shown intergroups significancy at the ninetieth day(p<0.05). Methionine, cystein, phenylalanine, threonine, tryptophan and valinewere shown interperiods significancy in whole egg group (p<0.05). Thedifference between recommended energy and macro nutrients and consumedenergy and macro nutrients weren?t found significant in all groups (p>0.05). Inegg white group, a negative relation was found between consumption of animalsourced protein and serum albumin at sixtieth day and a possitive relation wasfound at ninetieth day (respectively;r=0.90, r=-1.0, p<0.05). In control group, apossitive relation were found between consumption of animal sourced proteinand total cholesterol (r=0.79, p<0.05). In whole egg group, a possitive reletionwas found between consumption of animal sourced protein and triceps skinfoldthickness at the begining of the study and thirtieth day (respectively; r=0.88,r=0.83, p<0.05). At the ninetieth day, while there was a negative relation wasfound between consumption of diet cholesterol and serum cholesterol in wholeegg group, possitive relation was found in the egg white group (respectively; r=-0.94, r=1.0, p<0.05). There was a possitive relation was found betweenconsumption of diet cholesterol and serume triglyceride at the thirtieth day inegg white group (r=0.90, p<0.05). While there was a possitive relation wasfound between consumption of diet iron and hemoglobin at sixtieth day incontrol group, a possitive relation was found at ninitieth day in egg white group(respectively; r=0.82, r=1.0, p<0.05). Because of the frequent insufficient of foodintake was seen in hemodialysis patients, daily supplemented of whole eggshould be provided nutritional support without disrupt blood lipit profile. But, forobtain this benefit, patients encoureged to consumed 30-35 kkal/kg/day energy.Key Wors: Hemodialysis, whole egg, egg white, albumin, cholesterol.