The effect of food consumption in hemodialysis patients on blood pressure during dialysis

Objective: This study was carried out to determine the effect of food consumption on blood pressure during dialysis in hemodialysis patients. Methods: Non-randomized experimental research type was used in the research design. The study was carried out with 54 patients who entered HD in the Education and Research Hospital of Sakarya University and who were included in the study. Each patient received two treatments, Practice I and Practice II. Before starting dialysis, Ambulatory Blood Pressure Monitoring was applied to both patients and repeated blood pressure measurements were performed at 15 minute intervals. In Practice I, patients maintained their previous eating habits and consumed the standard meal prescribed at the routine time of the clinic. In Practice II, it was ensured that patients did not receive food during HD. Data were collected using patient identification form and hemodialysis follow-up form. SAS package program was used for data analysis. Conclusion: The mean age of the patients was 57.7, %59.3 male and the mean duration of hemodialysis was 54.8 months. In Practice I, both systolic and diastolic blood pressure were significantly lower in the first half hour, first hour and second hour of the session than in the patient group in Practice II (p <0.0001). Systolic and diastolic blood pressure was found to be lower in patients with diabetes and hypertension due to KBH (p <0.00001). IDH was observed in %74.1 of patients in Practice I, while this rate decreased to 40.7% in Practice II. Results: Nutritional consumption of patients during HD treatment affects the development of IDH in patients. It is recommended that patients do not consume nutrients during dialysis and that they should be fed after dialysis. Key Words: Blood pressure, hemodialysis, intradialytic hypotension, intradialytic food intake, nursing.