Dietary egg whites for phosphorus control in maintenance haemodialysis patients: A pilot study

Lynn M. Taylor, Kamyar Kalantar-Zadeh, Theodore Markewich, Sara Colman, Debbie Benner, John J. Sim, Csaba Kovesdy

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

Background: High dietary protein intake is associated with greater survival in maintenance haemodialysis (MHD) patients. High-protein foods may increase dietary phosphorus burden, which is associated with increased mortality in these patients. Hypothesis is: an egg white based diet with low phosphorus to protein ratio (<1.4 mg/g) will lower serum phosphorus without deteriorating the nutritional status in MHD patients. Objective: We assessed serum phosphorus and albumin levels in MHD patients who agreed to ingest one meal per day with pasteurised liquid egg whites without phosphorus additives, as principal protein source. Methods: Thirteen otherwise stable MHD patients with serum phosphorus >4.0 mg/dl agreed to consume eight ounces (225 g) of pasteurised liquid egg whites one meal per day for six weeks. Recipes were suggested to improve diet variety. Results: Thirteen participating patients included seven women, three African Americans and five diabetics. Twelve patients exhibited drop in serum phosphorus. Mean population fall in serum phosphorus was 0.94 mg/dl, i.e. from 5.58 ± 1.34 (mean ± SD) to 4.63 ± 1.18 (p = 0.003). Serum albumin showed an increase by 0.19 g/dl, i.e. from 4.02 ± 0.29 to 4.21 ± 0.36 g/dl (p = 0.014). Changes in phosphorus pill count were not statistically significant (p = 0.88). The egg white diet was well tolerated, and recipe variety appreciated. Conclusion: Pasteurised liquid egg whites may be an effective diet component lowering serum phosphorus without risking malnutrition. Controlled trials are indicated to examine egg white based dietary interventions in MHD patients at home or during haemodialysis treatment.

Original languageEnglish (US)
Pages (from-to)16-24
Number of pages9
JournalJournal of Renal Care
Volume37
Issue number1
DOIs
StatePublished - Mar 1 2011
Externally publishedYes

Fingerprint

Egg White
Phosphorus
Renal Dialysis
Maintenance
Diet
Dietary Phosphorus
Serum
Dietary Proteins
Serum Albumin
Malnutrition
African Americans
Meals
Proteins
Food
Survival
Mortality
Population

All Science Journal Classification (ASJC) codes

  • Nephrology
  • Advanced and Specialized Nursing

Cite this

Dietary egg whites for phosphorus control in maintenance haemodialysis patients : A pilot study. / Taylor, Lynn M.; Kalantar-Zadeh, Kamyar; Markewich, Theodore; Colman, Sara; Benner, Debbie; Sim, John J.; Kovesdy, Csaba.

In: Journal of Renal Care, Vol. 37, No. 1, 01.03.2011, p. 16-24.

Research output: Contribution to journalArticle

Taylor, Lynn M. ; Kalantar-Zadeh, Kamyar ; Markewich, Theodore ; Colman, Sara ; Benner, Debbie ; Sim, John J. ; Kovesdy, Csaba. / Dietary egg whites for phosphorus control in maintenance haemodialysis patients : A pilot study. In: Journal of Renal Care. 2011 ; Vol. 37, No. 1. pp. 16-24.
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