Home-delivered meals as an adjuvant to improve volume overload and clinical outcomes in hemodialysis

Luis M Perez, Annabel Biruete, Kenneth R Wilund

Research output: Contribution to journalArticlepeer-review

Abstract

Patients on chronic hemodialysis are counseled to reduce dietary sodium intake to limit their thirst and consequent interdialytic weight gain (IDWG), chronic volume overload and hypertension. Low-sodium dietary trials in hemodialysis are sparse and mostly indicate that dietary education and behavioral counseling are ineffective in reducing sodium intake and IDWG. Additional nutritional restrictions and numerous barriers further complicate dietary adherence. A low-sodium diet may also reduce tissue sodium, which is positively associated with hypertension and left ventricular hypertrophy. A potential alternative or complementary approach to dietary counseling is home delivery of low-sodium meals. Low-sodium meal delivery has demonstrated benefits in patients with hypertension and congestive heart failure but has not been explored or implemented in patients undergoing hemodialysis. The objective of this review is to summarize current strategies to improve volume overload and provide a rationale for low-sodium meal delivery as a novel method to reduce volume-dependent hypertension and tissue sodium accumulation while improving quality of life and other clinical outcomes in patients undergoing hemodialysis.
Original languageEnglish (US)
Article numbersfac102
JournalCKJ: Clinical Kidney Journal
DOIs
StateE-pub ahead of print - Apr 19 2022

Keywords

  • dietary sodium
  • volume overload
  • quality of life
  • nutrition
  • meal delivery
  • kidney failure
  • hemodialysis
  • interdialytic weight gain

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