論文

査読有り 国際誌
2020年9月4日

Risk Reduction for End-Stage Renal Disease by Dietary Guidance Using the Gustatory Threshold Test for Salty Taste.

Nutrients
  • Yuki Ota
  • ,
  • Mineaki Kitamura
  • ,
  • Kiyokazu Tsuji
  • ,
  • Kenta Torigoe
  • ,
  • Ayuko Yamashita
  • ,
  • Shinichi Abe
  • ,
  • Kumiko Muta
  • ,
  • Tadashi Uramatsu
  • ,
  • Yoko Obata
  • ,
  • Junya Furutani
  • ,
  • Miwa Takashima
  • ,
  • Hiroshi Mukae
  • ,
  • Tomoya Nishino

12
9
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.3390/nu12092703

Educational hospitalization of patients with chronic kidney disease (CKD) may slow the progression of renal dysfunction. However, the educational aspect that is more effective has not been identified to date. In this study, patients with CKD were evaluated for gustatory threshold for salty taste and received augmented salt reduction guidance under educational hospitalization at Nagasaki University Hospital from October 2016. In total, 277 eligible patients were enrolled and hospitalized from 2012 to 2019 (mean age of 69.2 years; men comprised 62.1%). We compared 141 patients (Group A) who were educated in the hospital after October 2016 and 136 patients (Group B) who received standard education in the hospital before October 2016. The changes in the estimated glomerular filtration rate (ΔeGFR) after hospitalization and dialysis induction rate within one year after hospitalization were evaluated. The ΔeGFR was significantly improved in Group A compared to Group B (A: 1.05 mL/min/1.73 m2/month, B: 0.55 mL/min/1.73 m2/month; p = 0.02). The dialysis induction rate was significantly lower in Group A than in Group B (A: 8.5%, B: 15.5%; p = 0.001). These trends were also observed by multivariate analyses. In conclusion, educational hospitalization with enhanced salt reduction guidance may reduce the risk of end-stage renal disease.

リンク情報
DOI
https://doi.org/10.3390/nu12092703
PubMed
https://www.ncbi.nlm.nih.gov/pubmed/32899702

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