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Information Journal Paper

Title

EFFECTS OF DIALYSIS FREQUENCY ON THE NUTRITIONAL STATUS OF HEMODIALYSIS PATIENTS

Pages

  197-200

Keywords

KASHAN (IRAN)Q3

Abstract

 Introduction: Malnutrition is a common problem in maintenance HEMODIALYSIS patients and is associated with increased mortality and morbidity. This study was carried out to determine the effects of DIALYSIS FREQUENCY on NUTRITIONal markers HEMODIALYSIS patients in Kashan(Iran). Materials and Methods: This before and after clinical trials was carried out on 18 HEMODIALYSIS patients (12 female, 6 male). In this study, the standard HEMODIALYSIS regime of patients, which it was3 times per week and 4 hours per session, were changed to 4 times per week for a period of 30 days. All Anthropometry and NUTRITIONal markers data were collected during 30 days and statistically analyzed with paired t-test and Pearson correlation coefficient. P value less than 0.05(P<0.05) was considered significant in all tests.Results: Weight and BMI of patients increased from 68.3±13.9 kg, 28.4±7.1 to 68.9±13.8 kg, 28.6±7 respectively (P<0.05). In addition, serum albumin levels of the patients showed an increase from 3.7±0.2 to 4±0.3 g/dl (P<0.05).Conclusion: These results showed that the increasing the number of dialysis times improve NUTRITIONal status in HEMODIALYSIS patients.

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    APA: Copy

    RASHIDI, A.A., SOLEYMANI, A.R., & SEYEDI, F.. (2009). EFFECTS OF DIALYSIS FREQUENCY ON THE NUTRITIONAL STATUS OF HEMODIALYSIS PATIENTS. KOOMESH, 10(3 (31)), 197-200. SID. https://sid.ir/paper/37274/en

    Vancouver: Copy

    RASHIDI A.A., SOLEYMANI A.R., SEYEDI F.. EFFECTS OF DIALYSIS FREQUENCY ON THE NUTRITIONAL STATUS OF HEMODIALYSIS PATIENTS. KOOMESH[Internet]. 2009;10(3 (31)):197-200. Available from: https://sid.ir/paper/37274/en

    IEEE: Copy

    A.A. RASHIDI, A.R. SOLEYMANI, and F. SEYEDI, “EFFECTS OF DIALYSIS FREQUENCY ON THE NUTRITIONAL STATUS OF HEMODIALYSIS PATIENTS,” KOOMESH, vol. 10, no. 3 (31), pp. 197–200, 2009, [Online]. Available: https://sid.ir/paper/37274/en

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