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Effect of Different Nutritional Education Based on Healthy Eating Index for HemoDialysis Patients on Dietary Quality and Muscle Mass

Background: Hemodialysis patients are at high risk of muscle loss as a result of aging and disease, and combined with inadequate dietary intake. The Healthy Eating Index for HemoDialysis patients (HEI-HD) was developed to assess the dietary quality of hemodialysis patients. The purposes of this stud...

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Autores principales: Chen, Yun-Han, Liu, Wan-Lin, Duong, Tuyen Van, Wong, Te-Chih, Chen, Hsi-Hsien, Chen, Tso-Hsiao, Hsu, Yung-Ho, Peng, Sheng-Jeng, Yang, Shwu-Huey
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658203/
https://www.ncbi.nlm.nih.gov/pubmed/36364878
http://dx.doi.org/10.3390/nu14214617
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author Chen, Yun-Han
Liu, Wan-Lin
Duong, Tuyen Van
Wong, Te-Chih
Chen, Hsi-Hsien
Chen, Tso-Hsiao
Hsu, Yung-Ho
Peng, Sheng-Jeng
Yang, Shwu-Huey
author_facet Chen, Yun-Han
Liu, Wan-Lin
Duong, Tuyen Van
Wong, Te-Chih
Chen, Hsi-Hsien
Chen, Tso-Hsiao
Hsu, Yung-Ho
Peng, Sheng-Jeng
Yang, Shwu-Huey
author_sort Chen, Yun-Han
collection PubMed
description Background: Hemodialysis patients are at high risk of muscle loss as a result of aging and disease, and combined with inadequate dietary intake. The Healthy Eating Index for HemoDialysis patients (HEI-HD) was developed to assess the dietary quality of hemodialysis patients. The purposes of this study were to examine the effects of different nutritional education models using HEI-HD-based education on dietary quality and muscle mass in hemodialysis patients. Methods: A quasi-experimental study was conducted from May 2019 to April 2021, with four groups, including no course for patients and nurses (Non-C), course for nurses (CN), course for patients (CP), and course for patients and nurses (CPN). The courses were delivered by registered dietitians. The data of 94 patients were collected and analyzed at baseline, after 2 months of intervention, and 2 months follow-up, including demographics, body composition, 3-day dietary records, and hemodialysis dietary knowledge. The HEI-HD index score was calculated. Results: Patients aged 58.3 ± 10.1 years. The dietary quality change in the CPN group was improved as compared with the Non-C group (−3.4 ± 9.5 vs. 3.0 ± 5.5, 0.04). The skeletal muscle mass of the Non-C group at intervention was also significantly lower than baseline, but the CPN group was not. Conclusions: The HEI-HD-based nutritional education for both patients and nurses showed a positive effect on improving the dietary quality and maintaining muscle mass in hemodialysis patients.
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spelling pubmed-96582032022-11-15 Effect of Different Nutritional Education Based on Healthy Eating Index for HemoDialysis Patients on Dietary Quality and Muscle Mass Chen, Yun-Han Liu, Wan-Lin Duong, Tuyen Van Wong, Te-Chih Chen, Hsi-Hsien Chen, Tso-Hsiao Hsu, Yung-Ho Peng, Sheng-Jeng Yang, Shwu-Huey Nutrients Article Background: Hemodialysis patients are at high risk of muscle loss as a result of aging and disease, and combined with inadequate dietary intake. The Healthy Eating Index for HemoDialysis patients (HEI-HD) was developed to assess the dietary quality of hemodialysis patients. The purposes of this study were to examine the effects of different nutritional education models using HEI-HD-based education on dietary quality and muscle mass in hemodialysis patients. Methods: A quasi-experimental study was conducted from May 2019 to April 2021, with four groups, including no course for patients and nurses (Non-C), course for nurses (CN), course for patients (CP), and course for patients and nurses (CPN). The courses were delivered by registered dietitians. The data of 94 patients were collected and analyzed at baseline, after 2 months of intervention, and 2 months follow-up, including demographics, body composition, 3-day dietary records, and hemodialysis dietary knowledge. The HEI-HD index score was calculated. Results: Patients aged 58.3 ± 10.1 years. The dietary quality change in the CPN group was improved as compared with the Non-C group (−3.4 ± 9.5 vs. 3.0 ± 5.5, 0.04). The skeletal muscle mass of the Non-C group at intervention was also significantly lower than baseline, but the CPN group was not. Conclusions: The HEI-HD-based nutritional education for both patients and nurses showed a positive effect on improving the dietary quality and maintaining muscle mass in hemodialysis patients. MDPI 2022-11-02 /pmc/articles/PMC9658203/ /pubmed/36364878 http://dx.doi.org/10.3390/nu14214617 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chen, Yun-Han
Liu, Wan-Lin
Duong, Tuyen Van
Wong, Te-Chih
Chen, Hsi-Hsien
Chen, Tso-Hsiao
Hsu, Yung-Ho
Peng, Sheng-Jeng
Yang, Shwu-Huey
Effect of Different Nutritional Education Based on Healthy Eating Index for HemoDialysis Patients on Dietary Quality and Muscle Mass
title Effect of Different Nutritional Education Based on Healthy Eating Index for HemoDialysis Patients on Dietary Quality and Muscle Mass
title_full Effect of Different Nutritional Education Based on Healthy Eating Index for HemoDialysis Patients on Dietary Quality and Muscle Mass
title_fullStr Effect of Different Nutritional Education Based on Healthy Eating Index for HemoDialysis Patients on Dietary Quality and Muscle Mass
title_full_unstemmed Effect of Different Nutritional Education Based on Healthy Eating Index for HemoDialysis Patients on Dietary Quality and Muscle Mass
title_short Effect of Different Nutritional Education Based on Healthy Eating Index for HemoDialysis Patients on Dietary Quality and Muscle Mass
title_sort effect of different nutritional education based on healthy eating index for hemodialysis patients on dietary quality and muscle mass
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658203/
https://www.ncbi.nlm.nih.gov/pubmed/36364878
http://dx.doi.org/10.3390/nu14214617
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