Acta Scientiarum Polonorum Technologia Alimentaria

Introduction. Hemodialysis patients’ improper nutrition worsens prognosis and increases mortality. Adequate dietary recommendations and the care of a dietitian seem to be essential.
Aim. Assessment of nutrition and nutritional status parameters in hemodialysis patients without diet intervention and recommendation.
Material and methods. The research was carried out over two periods (stage I, in the summer time; stage II, in the winter time), included 32 people with chronic kidney disease (V stage, renal therapy ≥5 months): 18 women and 14 men, aged 26–79 years. We used the 24-hour diet recall, which was carried out for 7 days in each stage, and also an anthropometric measurement, BMI index, and the results of blood biochemical tests.
Results. We noticed too little energy, protein, fat, total carbohydrates, fiber, calcium, zinc, magnesium, iron, potassium, sodium, phosphorus, and vitamins A, D, E, B1, B2, B6, B12, C, folates, and niacin. Amounts of saturated fatty acid, cholesterol, and simple sugars were normal. The results were statistically significant for sodium and vitamin E. Normal values were for: white blood cells, platelets, total cholesterol, albumin and sodium, calcium, and potassium before and after dialysis (men, women). There was an increase in creatinine (men, women) and hemoglobin (women), and a decrease in red blood cells (women) and hematocrit (men, women). Urea’s values were increased before dialysis and hemodialysis was effective for normalization of urea in the blood. The average values of glomerular filtration rate (GFR) were decreased. Average Kt/V index was normal. We found a positive correlation between protein intake and serum albumin levels (R = 0.43; p < 0.05).
Conclusions. Analysis showed that people using hemodialysis need proper diet, nutritional education, and in many cases, targeted supplementation.