Zahra Sohrabi1, Mohammad Hassan Eftekhari2, Mohammad Hadi Eskandari3, Abbas Rezaianzadeh4, Mohammad Mahdi Sagheb5. 1. School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. 2. Clinical Nutrition Department, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. Electronic address: h_eftekhari@yahoo.com. 3. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran. 4. Department of Epidemiology, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran. 5. Nephrology Department, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran.
Abstract
BACKGROUND: Malnutrition is a common finding in hemodialysis patients and can increase oxidative stress and inflammation levels. STUDY DESIGN: A randomized, controlled, nonblinded, parallel trial. SETTING & PARTICIPANTS: 92 hemodialysis patients from a single center with malnutrition according to subjective global assessment (SGA) score (SGA score > 7). INTERVENTION: 3 treatment groups (23 patients each) received 220mL of fermented vitamin E-fortified whey beverage (15g of whey protein concentrate + 600IU of vitamin E) or 220mL of fermented whey beverage (15g of whey protein concentrate) or vitamin E (600IU) 3 times a week for 8 weeks. The control group (23 patients) received no intervention. OUTCOME & MEASUREMENTS: Primary outcomes were change in SGA score and malnutrition-inflammation score (MIS) from baseline to the end of the trial. RESULTS: At the end of the study, 83 patients were analyzed (2, 3, 1, and 3 patients left the study in thevitamin E-fortified whey beverage, whey beverage, vitamin E, and control groups, respectively). Changes in SGA scores were -3.48 (95% CI, -4.90 to -2.00), -3.22 (95% CI, -4.13 to -2.30), -1.70 (95% CI, -3.20 to -0.24), and 1.56 (95% CI, 0.60 to 2.50) for the vitamin E-fortified whey beverage, whey beverage, vitamin E, and control groups, respectively (overall P<0.001; P≤0.001 for each treatment group vs control). Changes in MISs were -3.17 (95% CI, -4.40 to -1.90), -1.83 (95% CI, -2.50 to -1.10), -2.30 (95% CI, -3.50 to -1.10), and 1.48 (95% CI, 0.65 to 2.30) for the vitamin E-fortified whey beverage, whey beverage, vitamin E, and control groups, respectively (overall P<0.001; P<0.001 for each treatment group vs control). Few adverse effects were reported in any group. LIMITATIONS: Lack of blinding, small sample size, and short duration. CONCLUSIONS: Whey protein in the form of a new fermented whey beverage and vitamin E supplementation may improve SGA score and MIS in the short term.
RCT Entities:
BACKGROUND:Malnutrition is a common finding in hemodialysis patients and can increase oxidative stress and inflammation levels. STUDY DESIGN: A randomized, controlled, nonblinded, parallel trial. SETTING & PARTICIPANTS: 92 hemodialysis patients from a single center with malnutrition according to subjective global assessment (SGA) score (SGA score > 7). INTERVENTION: 3 treatment groups (23 patients each) received 220mL of fermented vitamin E-fortified whey beverage (15g of whey protein concentrate + 600IU of vitamin E) or 220mL of fermented whey beverage (15g of whey protein concentrate) or vitamin E (600IU) 3 times a week for 8 weeks. The control group (23 patients) received no intervention. OUTCOME & MEASUREMENTS: Primary outcomes were change in SGA score and malnutrition-inflammation score (MIS) from baseline to the end of the trial. RESULTS: At the end of the study, 83 patients were analyzed (2, 3, 1, and 3 patients left the study in the vitamin E-fortified whey beverage, whey beverage, vitamin E, and control groups, respectively). Changes in SGA scores were -3.48 (95% CI, -4.90 to -2.00), -3.22 (95% CI, -4.13 to -2.30), -1.70 (95% CI, -3.20 to -0.24), and 1.56 (95% CI, 0.60 to 2.50) for the vitamin E-fortified whey beverage, whey beverage, vitamin E, and control groups, respectively (overall P<0.001; P≤0.001 for each treatment group vs control). Changes in MISs were -3.17 (95% CI, -4.40 to -1.90), -1.83 (95% CI, -2.50 to -1.10), -2.30 (95% CI, -3.50 to -1.10), and 1.48 (95% CI, 0.65 to 2.30) for the vitamin E-fortified whey beverage, whey beverage, vitamin E, and control groups, respectively (overall P<0.001; P<0.001 for each treatment group vs control). Few adverse effects were reported in any group. LIMITATIONS: Lack of blinding, small sample size, and short duration. CONCLUSIONS: Whey protein in the form of a new fermented whey beverage and vitamin E supplementation may improve SGA score and MIS in the short term.
Authors: Jin Hee Jeong; Annabel Biruete; Emily J Tomayko; Pei Tzu Wu; Peter Fitschen; Hae Ryong Chung; Mohamad Ali; Edward McAuley; Bo Fernhall; Shane A Phillips; Kenneth R Wilund Journal: Kidney Int Date: 2019-04-02 Impact factor: 10.612
Authors: Christine Baldwin; Marian Ae de van der Schueren; Hinke M Kruizenga; Christine Elizabeth Weekes Journal: Cochrane Database Syst Rev Date: 2021-12-21
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