Latest Nephrology news and features
Latest Urology news and features
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Ghrelin is metabolized by the kidney; thus serum levels are elevated in chronic kidney disease populations.
Questions have been raised as to whether leptin has an impact on malnutrition in this population.
Foods that may increase gout flare risk are also dietary factors that may promote further kidney decline in individuals with CKD stages 3-5.
Dyslipidemia often is a concern in patients with CKD because mortality in this population typically is the result of cardiovascular complications.
Age and physical activity have profound effects on the accrual and retention of lean body tissues, but a range of nutritional factors can influence this process.
Testosterone deficiency is common in many patients with CKD, but the treatment of this deficiency and associated side effects have not always received much attention.
Metabolic acidosis is a typical concern in renal populations, including renal transplant recipients (RTRs).
Select fish can be beneficial, high-quality protein sources that are within or close to the appropriate phosphorus/protein ratios.
Data from various studies suggest that more conservative blood pressure goals confer benefits in the presence of proteinuria.
The Chronic Renal Insufficiency Cohort Study (CRIC) has recently shown potential benefits of vegetable protein intake in patients with mild-to-moderate CKD.
When assessing eGFR in bariatric surgery patients, equations that account for lean body weight appear to offer the most accuracy.
A diet emphasizing fruits, vegetables, and whole grains can lower blood pressure, decrease the albumin excretion rate, and reduce the risk of kidney stones.
Advanced glycation end products (AGEs) are byproducts of non-enzymatic chemical reactions between sugars and amino acids, lipids, or DNA.
Patients on a traditional renal diet often find that they are consuming a relatively "unhealthy diet," meaning the diet is low in fresh fruits and vegetables, whole grain, and dairy products.
Historically, salt has been a commodity, a preservative, and a flavor enhancer. The salt shaker has a special place in most kitchens or dining room tables.
