The particularities of the actual dietary intake of patients with kidney disease

Abstract

Introduction. The prevalence and mortality associated with kidney diseases are increasing, reaching an estimated 700–850 million cases worldwide. Kidney diseases represent a significant public health concern in the Republic of Moldova as well. Among the factors that can influence kidney health, diet plays an important role. Purpose of the study. This study aimed to examine and assess the actual dietary patterns of patients with kidney diseases. Research objectives: 1) to assess the real diet of patients with kidney diseases using a questionnaire method; 2) to evaluate the results obtained;3) to develop practical recommendations. Material and methods. The study included 101 patients admitted to the specialized department of "Timofei Moșneaga" Republican Clinical Hospital. The research used sociological, statistical, and hygienic methods. A questionnaire consisting of 40 questions was used. Results. The study sample included 73.3% women and 26.7% men, of whom 63.3% were from rural areas and 36.7% from urban areas, aged between 20 and 84 years. The mean Body Mass Index was 28.6 kg/m². Most participants (55.6%) reported eating three times daily, while 23.2% ate four times daily. Salty and spicy foods were preferred by 60.6% of respondents. Alcohol consumption was reported by 40.6%, with wine being the most commonly consumed beverage. Bread consumption was moderate (2–4 slices per day), and white bread was preferred by 46.53% of respondents. Milk and dairy products were consumed by 80.2% of participants, and meat and meat products were widely consumed; only 1.98% did not eat them daily, 41.9% consumed them once a day, and the remainder 2– 3 times daily. Fish consumption was considerably lower, with 48.9% eating fish once a week and 22.7% twice a week. Two to three types of vegetables were consumed daily by 60.4% of participants, while fruits were eaten daily by approximately half of them. Among beverages consumed with meals, tea was most frequent, whereas water predominated between meals. The total daily fluid intake was 1–1.5 L in 35.7% of cases, 2 L in 29.6%, 2–2.5 L in 23.5%, and up to 1 L in 8.2%. A total of 72.7% of respondents reported adding salt to their food at each meal. Fast food was preferred mainly by men. Food supplements were used by 25.7% of participants. Awareness of various risk factors for kidney diseases ranged between 18.8% and 53.1%. Health promotion activities addressing this topic were reported to exist in their local communities by 45.5% of respondents. Conclusions. Several unhealthy eating behaviors were identified, and only 45.54% of patients participated in health promotion programs. Accordingly, specific practical recommendations were proposed.