This is a randomized clinical trial in which maintenance hemodialysis patients will be provided with salt restricted 'dialysis friendly' meals and compared to a control arm receiving usual care.
Patients randomized to the intervention arm will receive 2 months of meals plus dietary counseling. Counseling will continue for an additional 3 months while the control arm will have 5 months of usual care followed by 2 months of meal provision. Effects on interdialytic weight gain, achievement of target dry weight, intradialytic hypotension episodes, blood pressure, and a volume assessment using lung U/S to assess lung water will be measured. Salt sensitivity will be tested throughout the study. Self reported questionnaires about the burden of adhering to the low salt diet and the level of adherence with it will be completed at baseline and throughout the study. The investigator hypothesizes that the prepared meals with prime patients behavior and may alter salt taste perception and that these effects will be sustained after the prepared meals have stopped.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
SINGLE
Enrollment
40
2 meals prepared with 2 g /day sodium restriction and adhering to dietary recommendations for a hemodialysis patients (phosphate and potassium restricted/ high protein content) 2 meals per day for first month of meal provision period followed by 1 meal per month in the second meal of meal provision period
Usual Care
Tufts Medical Center
Boston, Massachusetts, United States
Change in Interdialytic Weight Gain throughout Length of Study
A standard measurement taken for HD patients at each dialysis session to see weight gained between sessions
Time frame: Every two weeks starting through 5months (intervention arm)/ 7 months (control arm)
Rate of Intradialytic Hypotension Episodes throughout Length of Study
Intradialytic Systolic BP \<90 mm Hg
Time frame: Every two weeks starting at baseline and through 5months (Control Arm)/ 7 months (intervention arm)
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