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Egg White for Phosphorus Control in Haemodialysis Patients — UAUDIPE  

Renal Insufficiency, Chronic Clinical Trial

Official title:
The Impact of a Nutritional Intervention Based on Egg White for Phosphorus Control in Haemodialysis Patients

Clinical Trial Summary

To evaluate the effect on phosphatemia in hemodialysis patients of replacing the meat or fish included in two meals a week with an amount of egg white containing the same quantity of proteins.

Clinical Trial Description

Hyperphosphatemia develops in the majority of patients with end-stage renal disease (ESRD). It is responsible for severe complications such as mineral bone disease, and has a role in worsening the cardiovascular mortality of dialyzed patients. Therefore, a close control of serum phosphorus remains a cornerstone in the clinical management of dialyzed patients to improve their long term prognosis. There are multiple sources of phosphorus in the diet that could be the target of such a dietary intervention but, because of important differences in bioavailability, they are not all equally relevant in influencing phosphatemia. Among them animal proteins that have a bioavailability of about 60% represent an important target for phosphate-lowering nutritional interventions. However, lowering the protein content of the diet in hemodialysis (HD) patients may be dangerous because it may increase the the risk of malnutrition hence worsening their prognosis. In the present study we intend to explore an alternative strategy to lower the intake of phosphate with animal proteins by replacing the meat or fish included in two meals a week with egg white that is reach of proteins but has virtually no phosphate. ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT03236701
Study type Interventional
Source Federico II University
Contact
Status Active, not recruiting
Phase N/A
Start date June 15, 2017
Completion date December 15, 2017
View Details
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