Limiting foods with phosphorus additives is associated with better serum phosphorus control in patients with end-stage renal disease (ESRD) on hemodialysis (HD), according to a Brazilian study presented at the National Kidney Foundation’s 2014 Spring Clinical Meeting in Las Vegas.
Margareth Laga Leite de Fornasari, RD, of the School of Medical Sciences of Santa Casa, and Yvoty Sens, MD, PhD, of the Nephron Clinic of São Paolo, studied 67 patients who were randomized to an intervention arm and 67 who were randomized to a control arm. In the intervention group, patients substituted processed foods with phosphorus additives for foods without additives but having similar nutritional value. The control arm maintained the diet they had prior to the study.
By the end of the 90-day study, 46 patients (69.7%) in the intervention group achieved serum phosphorus levels of 5.5 mg/dL or less compared with only 12 (18.5%) in the control group. In addition, 20 patients (30.3%) in the intervention group had serum phosphorus levels greater than 5.5 mg/dL in the intervention group compared with 53 (81.5%) in the control arm.
The researchers observed no significant difference in nutritional status from baseline in either group.
“The restriction of foods containing phosphorus additives, and their substitution, reduced the serum phosphorus concentration without interfering in the nutritional condition of ESRD patients on HD,” the authors concluded.