Effect of Protein and Energy Intakes on Body Composition in Non-Diabetic Maintenance-Hemodialysis Patients

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概要

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• This cross sectional study was performed to find the adequate amount and combination of dietary protein and energy for maintaining better nutritional status for stable non-diabetic maintenance hemodialysis (MHD) patients. The body composition including body fat, total body water, body cell mass and body protein were measured by multifrequency bioelectrical impedance analysis in 200 stable MHD patients without diabetes (124 men, 76 women). Dietary energy intake (DEI) and dietary protein intake (DPI) were assessed by a brief self-administered diet history questionnaire (BDHQ), the DPI value being confirmed by calculating the normalized protein equivalent of total nitrogen appearance (nPNA). The nutritional status and the body composition were compared among 4 groups of patients in each gender that were divided by the combination of DEI and DPI ; high energy (HE)/high protein (HP), HE/low protein (LP), low energy (LE)/HP and LE/LP groups. The mean DPI ranged between 1.17-1.23 and 0.89-0.95g/kg IBW/d in the HP and LP groups, respectively for both genders, and the mean DEI was 35-37 and 24-25kcal/kg IBW/d in HE and LE groups, respectively. BMI and serum albumin concentration were not different among the 4 groups. Body cell mass index (BCMI) was maintained in the HE groups regardless of DPI, and it was significantly higher in the HE/HP group than in the LE/LP group. Multiple regression analysis also showed that the BCMI was more greatly affected by DEI than DPI. These results indicated that a DPI of 0.89-0.95g/kg IBW/d could be sufficient for maintaining BCMI, if DEI is kept over 35kcal/kg IBW/d in stable non-diabetic MHD patients. This DPI level is lower than the recommended DPI proposed by dietary guidelines in the US and Japan.

• 日本ビタミン学会の論文

著者

• YAMAMOTO Shigeru

  Department of Nutrition and Food Science, Ochanomizu University

• Kogirima Miho

  Department Of Food Studies And Nutrition Faculty Of Human Life And Science Doshisha Women's Col

• Kogirima Miho

  静岡県立大学 食品栄養学部フードマネージメント研究室

• ICHIKAWA Yoko

  Department of Food Management, School of Food and Nutritional Sciences, University of Shizuoka

• HIRAMATSU Fumie

  Department of International Public Health Nutrition, Institute of Health Biosciences, The University

• HAMADA Hisayo

  Kawashima Hospital

• SAKAI Atsuko

  Kawashima Hospital

• HARA Keiko

  Kawashima Hospital

• KAWAHARA Kazuhiko

  Kawashima Hospital

• MINAKUCHI Jun

  Kawashima Hospital

• KAWASHIMA Shu

  Kawashima Hospital

• Hamada Hisayo

  静岡県立大学 食品栄養学部フードマネージメント研究室

• Kawashima Shu

  静岡県立大学 食品栄養学部フードマネージメント研究室

• Yamamoto S

  Department Of International Public Health Nutrition Institute Of Health Biosciences The University O

• Ichikawa Yoko

  Department Of Food Management School Of Food And Nutritional Sciences University Of Shizuoka:departm

• Hiramatsu Fumie

  Department Of International Public Health Nutrition Institute Of Health Biosciences The University O

• Yamamoto Shigeru

  Department Of International Nutrition Institute Of Health Biosciences The University Of Tokushima Gr

• Yamamoto Shigeru

  Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu Un

• Yamamoto Shigeru

  Department Of International Public Health Nutrition Institute Of Health Biosciences The University O

• Yamamoto Shigeru

  Department Of Biology Faculty Of Science Kyushu University

• Hiramitsu Fumie

  Department of International Public Health Nutrition, Institute of Health Biosciences, The University of Tokushima Graduate School

• Saka Atsuko

  Kawashima Hospital

• Kogrima Miho

  Department of Food Studies and Nutrition, Faculty of Human Life and Science, Doshisha Women's College of Liberal Arts

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