| Theme | Nutritional Guidance for Hemodialysis Patients with Complications | |
|---|---|---|
| Title | Complications associated with the gastrointestinal tract -- Including post operative state | |
| Publish Date | 1998/12 | |
| Author | Eiko Toyosato | Nutrition Management Room, Nagasaki University Hospital |
| Author | Takashi Harada | Renal Care Unit, Nagasaki University Hospital |
| [ Summary ] | Patients receiving hemodialysis treatments usualy are placed on a restricted diet. When they have symptoms related to the gastrointestinal tract, such as abdominal pain or gastrointcstinal bleeding, they may be susceptible to malnutrltion due to their low dietary intake. If such a condition persists over a long period of time, it may delay recovery from the gastrointestinal tract disease, thus indirectly influencing hemodialysis therapy. Recently, however, it has been noted that such patients do not follow the restricted dietary regimen due to the concomitant use of medications for peptic ulceration. In such patients, dietitians should be careful in regard to the type of selected diet, method of cooking, temperature, consistency and volume of meals. It is recommended that these patients should be served meals at regular times, and instructed to eat slowly and chew their food very well before swallowing. We believe there is a need for a consensus on the dietary requirements of hemodialysis patients with gastrointestinal tract disease, which may enhance both therapy and recovery. |
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