Table 1.
Features of gut-derived uremic toxins.
| Uremic Toxin | Substrates (Main Food Materials) | MW (Da) | Protein-Bound | Mean Reduction * by HD (%) |
|---|---|---|---|---|
| IS | Tryptophan (egg white, meat, milk, cheese, soy product) | 213 | Yes | 36 |
| PCS | Tyrosine (egg white, meat, milk, cheese, soy product) Phenylalanine (egg, meat, fish, milk, cheese, nut, legume) |
188 | Yes | 31 |
| TMAO | L-carnitine (red meat) Choline (egg yolk) |
75 | No | 59 |
Abbreviations: HD, hemodialysis; IS, indoxyl sulfate; MW, molecular weight; PCS, p-cresyl sulfate; TMAO, trimethylamine-N-oxide. * Reduction rate (%) = (pre-concentration – post-concentration) / pre-concentration × 100.