| 特集名 | 透析患者の食事―料理アレンジと市販品活用の工夫 | |
|---|---|---|
| 題名 | 通院血液透析患者における「外食」および「中食」の実態：多施設共同研究 | |
| 発刊年月 | 2015年 12月 | |
| 著者 | 加藤 明彦 | 浜松医科大学附属病院血液浄化療法部 |
| 著者 | 齋藤 かしこ | 横須賀共済病院栄養科・管理栄養士 |
| 著者 | 市川 和子 | 川崎医科大学附属病院栄養部・管理栄養士 |
| 著者 | 西 慎一 | 神戸大学医学部腎臓内科/腎・血液浄化センター |
| 著者 | 伊丹 儀友 | 日鋼記念病院腎センター |
| 著者 | 原田 孝司 | 長崎腎病院 |
| 著者 | 鈴木 正司 | 信楽園病院 |
| 著者 | 大平 整爾 | 札幌北クリニック |
| 【 要旨 】 | 要旨はありません。 | |
| Theme | Diet of dialysis patients -- Making good use of cooking recipes and commercial foods | |
|---|---|---|
| Title | Dietary survey on the prevalence of eating out and eating ready -- made meals in patients undergoing regular hemodialysis : a multi-center study | |
| Author | Akihiko Kato | Division of Blood Purification, Hamamatsu University School of Medicine |
| Author | Kashiko Saito | Department of Nutrition, Yokosuka Kyosai Hospital |
| Author | Kazuko Ichikawa | Department of Nutrition, Kawasaki Medical School Hospital |
| Author | Shinichi Nishi | Division of Nephrology, Kobe University Graduate School of Medicine |
| Author | Noritomo Itami | Kidney Center, Nikko Memorial Hospital |
| Author | Takashi Harada | Nagasaki Kidney Hospital |
| Author | Masashi Suzuki | Kidney Center, Shinrakuen Hospital |
| Author | Seiji Ohira | Sapporo Kita Clinic |
| [ Summary ] | Recently, the Japanese lifestyle has changed toward more frequent eating out and eating ready-made (precooked) meals in many homes. Many HD patients are elderly, are single, or live alone with their spouse, and the prevalence of eating out and eating ready-made meals remains to be clarified especially among these patients. Thus, we conducted a questionnaire survey on eating out and eating ready-made meals in 217 patients undergoing hemodialysis (HD; age : 64±12 years, male/female : 138/79, time on HD : 10±9 years) in 7 dialysis centers. Of the patients, 41.0 % to 66.4 % ate boxed lunches, side dish, frozen food, and retort food, with side dish being the most frequently consumed (66.4 %). The prevalence of frozen and retort food intake was also higher in HD patients younger than 65 years. No relationship was found between the number of family members and eating ready-made meals. By contrast, the frequency of eating out was low, and only 20.7 % of the patients eat out for lunch. The main meal consisted of bread for breakfast and noodles for lunch. The patients often bought noodles as boxed lunch and/or frozen meal. Meanwhile, dinner consisted of white rice with fish and meat, purchased as ready―made meals such as sashimi, fried fish, and croquette. These findings suggest that about half of the HD patients consumed ready-made meals. However, these meals were not nutritionally balanced and had high dietary sodium content. Thus, dietary intake of ready-made meals and home delivery meals should be controlled, especially in HD patients. |
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