A prospective comparative study on the safety and versatility of "low-potassium vegetable smoothies" for hemodialysis patients

JRCT ID: jRCT1070240079

Registered date:27/11/2024

Basic Information

• Recruitment status: Recruiting
• Health condition(s) or Problem(s) studied: Those with chronic renal failure who undergo hemodialysis three times a week
• Date of first enrollment: 27/11/2024
• Target sample size: 35
• Study type: Interventional
• Intervention(s): Consume low-potassium vegetable smoothies

Outcome(s)

• Primary Outcome: Vegetable preparation and cooking time

Secondary Outcome

Serum potassium level, blood glucose level, albumin, zinc
QOL survey (EQ-5D-5L), taste survey, bowel survey, food record

Key inclusion & exclusion criteria

• Age minimum: >= 18age old
• Age maximum: Not applicable
• Gender: Both

Include criteria

1.Those with chronic renal failure undergoing hemodialysis three times a week

2.Those aged 18 years or older at the time of obtaining consent (regardless of gender)

3.Those who have been fully explained to participate in this study and have given their written consent

4.Those who have been on dialysis for more than one month before obtaining consent

5.Study 2 only: Those who take more than 30 minutes to prepare and cook vegetables and who are a burden to themselves or their family

Exclude criteria

1.People who cannot eat raw vegetables

2.People with a serum potassium level of 5.0mEq/L or higher before dialysis on Day 1 (the day of intake)

3.People with dementia

4.People with food allergies

5.Women who are pregnant, possibly pregnant, within 28 days of giving birth, or breastfeeding

6.People with mental illness or symptoms

7.People who cannot fill out the survey form

8.People or their family members who cannot provide records or photos of their daily menu

9.Other people who a doctor deems unsuitable

Related Information

• Primary Sponsor: Yoshimine Haruhito