Table 3.
Comparison of the daily dietary consumption in HD patients versus the control group
| Daily dietary composition | HD (n = 99) | Controls (n = 160) | P-value |
|---|---|---|---|
| Kcal (kcal) |
1204.0 ± 275.8 |
1902.0 ± 280.8 |
<0.001 |
| Vegetable protein (g) |
26.8 ± 6.5 |
62.3 ± 7.5 |
<0.001 |
| Animal protein (g) |
34.5 ± 8.85 |
77.3 ± 9.95 |
<0.001 |
| Vegetable lipids (g) |
18.9 ± 4.4 |
57.8 ± 5.3 |
<0.001 |
| Animal lipids (g) |
23.8 ± 8.3 |
31.4 ± 7.6 |
<0.05 |
| Fish (daily servings) |
0.7 ± 0.32 |
0.9 ± 0.41 |
ns |
| Carbohidrates (g) |
164.8 ± 36.9 |
304.8 ± 48.3 |
<0.001 |
| Fiber (g) |
0.75 ± 0.35 |
28.9 ± 0.56 |
<0.001 |
| Retinol (ug) |
118.9 ± 41.3 |
499.8 ± 43.4 |
<0.001 |
| Niacin (mg) |
12.8 ± 3.8 |
14.7 ± 4.8 |
ns |
| Vitamin E (mg) |
9.9 ± 4.6 |
8.8 ± 2.9 |
ns |
| Cholesterol (mg) | 264.4 ± 88.9 | 255.3 ± 93.4 | ns |
P-Value <0.05 is statistically significant.
HD: hemodialysis. Ns = non significant.