OBJECTIVE: To examine and compare the food preferences of patients undergoing maintenance hemodialysis (HD) and continuous ambulatory peritoneal dialysis (CAPD) with those of age- and sex-matched controls. DESIGN: We administered two questionnaires, one assessing preferences for 88 food items (according to a nine-point hedonic scale) and the other assessing factors influencing dietary habits. SUBJECTS: Thirty-three patients on HD, 17 patients on CAPD, and 30 control subjects with normal renal function. MAIN OUTCOME MEASURES: The 88 foods were grouped into 14 classes to compare preferences. Taste aversions, food preparation details, and psychological and social determinants of food intake were also compared. STATISTICAL ANALYSIS: The preference ratings of the HD, CAPD, and control groups were compared using analysis of variance. The dietary habits results were examined using a chi 2 analysis. RESULTS: Sweet foods (P = .002), vegetables (P = .003), red meats (P = .010), and fish and poultry (P = .015) were less pleasant for patients on HD than for control subjects. Red meats (P = .019), fish and poultry (P = .032), and eggs (P = .005) were less pleasant for patients on HD than for patients on CAPD. Red meat was the most unpopular food group for all dialysis patients. The most common factor affecting dietary intake was a loss of interest in food and/or cooking. CONCLUSION: We conclude that chronic renal failure influences patients' food preferences and food habits. Knowledge of these preferences will help dietitians plan more adequate and enjoyable diets for such patients.
OBJECTIVE: To examine and compare the food preferences of patients undergoing maintenance hemodialysis (HD) and continuous ambulatory peritoneal dialysis (CAPD) with those of age- and sex-matched controls. DESIGN: We administered two questionnaires, one assessing preferences for 88 food items (according to a nine-point hedonic scale) and the other assessing factors influencing dietary habits. SUBJECTS: Thirty-three patients on HD, 17 patients on CAPD, and 30 control subjects with normal renal function. MAIN OUTCOME MEASURES: The 88 foods were grouped into 14 classes to compare preferences. Taste aversions, food preparation details, and psychological and social determinants of food intake were also compared. STATISTICAL ANALYSIS: The preference ratings of the HD, CAPD, and control groups were compared using analysis of variance. The dietary habits results were examined using a chi 2 analysis. RESULTS: Sweet foods (P = .002), vegetables (P = .003), red meats (P = .010), and fish and poultry (P = .015) were less pleasant for patients on HD than for control subjects. Red meats (P = .019), fish and poultry (P = .032), and eggs (P = .005) were less pleasant for patients on HD than for patients on CAPD. Red meat was the most unpopular food group for all dialysis patients. The most common factor affecting dietary intake was a loss of interest in food and/or cooking. CONCLUSION: We conclude that chronic renal failure influences patients' food preferences and food habits. Knowledge of these preferences will help dietitians plan more adequate and enjoyable diets for such patients.
Authors: Sagar U Nigwekar; Jeremy M Weiser; Sahir Kalim; Dihua Xu; Joshua L Wibecan; Sarah M Dougherty; Laurence Mercier-Lafond; Kristin M Corapi; Nwamaka D Eneanya; Eric H Holbrook; Dennis Brown; Ravi I Thadhani; Teodor G Păunescu Journal: J Am Soc Nephrol Date: 2017-08-03 Impact factor: 10.121
Authors: Sze-Yen Tan; Paridhi Tuli; Giecella Thio; Breannah Noel; Bailey Marshall; Zhen Yu; Rachael Torelli; Sarah Fitzgerald; Maria Chan; Robin M Tucker Journal: Int J Environ Res Public Health Date: 2022-10-03 Impact factor: 4.614