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Saudi Journal of Kidney Diseases and Transplantation
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ORIGINAL ARTICLE Table of Contents   
Year : 2020  |  Volume : 31  |  Issue : 3  |  Page : 604-613
Effects of dietary counseling on sodium restriction in patients with chronic kidney disease on hemodialysis: A randomized clinical trial


1 Nutrition Graduate Course, School of Medicine, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
2 Knowledge Areaof Life Sciences, Universidade de Caxias do Sul, Caxias do Sul, Brazil
3 Nutrition Graduate Course, Universidade Federal do Pampa, Itaqui, Brazil
4 Division of Nephrology, Hospital de Clínicas de Porto Alegre, Porto Alegre, Brazil
5 Division of Nephrology, Hospital de Clínicas de Porto Alegre; Department of Internal Medicine, School of Medicine, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil, Brazil
6 Department of Nutrition, School of Medicine, Universidade Federal do Rio Grande do Sul; Food and Nutrition Research Center, Hospital de Clínicas de Porto Alegre, Porto Alegre, Brazil

Correspondence Address:
Gabriela Corrêa Souza
Department of Nutrition, School of Medicine, Universidade Federal do Rio Grande do Sul, Porto Alegre
Brazil
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DOI: 10.4103/1319-2442.289447

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Reducing dietary sodium has the potential to benefit patients with chronic kidney disease on hemodialysis (HD). This study was aimed to evaluate the effects of dietary counseling on sodium restriction and its relationship with clinical, dietary, and quality of life parameters in patients on HD treatment. This study was designed as a randomized clinical trial. The study included 87 patients on HD, divided into intervention (n = 47) and control (n = 40) groups. Anthropometric, clinical, sodium intake, and quality of life data were evaluated in both groups at four-time points: baseline (T0), 90 days (T3), 180 days (T6), and 365 days (T12). The intervention group received dietary counseling at the beginning and throughout the study. There were no between-group differences regarding anthropometric, clinical, and quality of life data at any of the time points. The mean age was 59 ± 14 years, and most of the patients were men (61%) and had hypertension (90%). Total sodium (g) and processed meat (mg sodium) intake significantly decreased in both groups [intervention: T0 = 3.5 (2.3–4.7); T12 = 2.0 (0.7–2.5); P <0.0001; control: T0 = 3 (1.5–4.9); T12 = 2.0 (0.8–3.3); P = 0.001; and intervention: T0 = 78 (25–196); T12 = 21 (0–78); P = 0.003; control: T0 = 97 (31–406); T12 = 44 (0–152); P = 0.004, respectively] . There was a significant decrease in the consumption of packaged seasonings (mg sodium) [T0 = 130 (0–854); T12 = 0 (0–0); P = 0.015] and instant noodles [T0 = 19 (0–91); T12 = 0 (0–0); P = 0.017] in the intervention group. Dietary counseling was effective in changing dietary habits. In both groups, there was a reduction in total sodium intake, which was greater in the intervention group. Moreover, a decrease in the intake of salty foods, such as packaged seasonings and instant noodles, was only observed in the intervention group.


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