Education and cooking methods in the management of calcium and PTH serum levels in patients on hemodialysis: a randomized controlled study

Background: Chronic kidney disease associated mineral bone disorder (CKD-MBD) is one of the major causes of excess morbidity and mortality in hemodialysis patients. The purpose of this study was to investigate whether education about dietary intakes and specific food processing methods affect serum calcium and PTH concentrations in hemodialysis patients.

Methods: Forty-seven hemodialysis patients were randomly divided into a control and an intervention group. All participants were on individualized phosphate binder therapy. Both groups received education on dietary intake by a trained dietitian. The intervention group received additional education on specific preparation methods of different foodstuffs and consumed two hospital meals prepared according to these methods during hemodialysis. Serum calcium and PTH levels, and vitamin D analog therapy dosage were periodically monitored during the 1-year study period.

Results: At the baseline of the study, there were no differences between control and intervention groups in serum calcium (p = 0.078), serum PTH (p = 0.670), and vitamin D analog therapy dosage (p = 0.184). At the end of the study, serum calcium was better regulated in the intervention group, resulting in a significant difference between the study groups (p = 0.013). This was also confirmed by serum PTH levels in the intervention group, which remained stable until the end of the study (p = 0.110).

Discussion: Additional education on specific food processing techniques may result in improved management of serum calcium and PTH levels, which could ultimately provide better control of secondary hyperparathyroidism in hemodialysis patients.