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Table 2 Habitual dietary intakes

From: Maintenance of activities of daily living despite risk from genetic polymorphism in hemodialysis patients under nutritional management who survived an average of 30 years

Variable Total (n = 78)
Intakes of nutrients and energy
 Energy kcal 1635 (1247–1993)
 Energy kcal/kgIBW 29.2 (22.8–35.8)
 Protein g 57.6 (44.0–72.7)
 Protein g/kgIBW 1.1 (0.8–1.3)
 Ratio of animal protein % 56.2 (46.1–64.0)
 NPC/Na   147 (126–175)
 Fat %E 27.5 (22.5–30.7)
 Carbohydrate %E 56.6 (51.6–61.1)
 Retinol μg 556 (398–878)
 α-tocopherol mg 6.7 (5.1–8.7)
 Potassium mg 1946 (1463–2586)
 Calcium mg 386 (248–502)
 Phosphorus mg 841 (609–1062)
 Iron mg 6.6 (4.6–8.3)
 VitaminB6 mg 1.0 (0.7–1.3)
 VitaminB12 μg 7.1 (4.6–10.1)
 Folate μg 285 (200–370)
 VitaminC mg 99 (71–136)
 Salt g 8.9 (7.4–10.8)
Energy-adjusted nutrient intakes
 Retinol μg/1000 kcal 350 (255–490)
 α-tocopherol mg/1000 kcal 4.2 (3.6–4.9)
 Potassium mg/1000 kcal 1211 (1021–1469)
 Calcium mg/1000 kcal 225 (179–294)
 Phosphorus mg/1000 kcal 523 (453–599)
 Iron mg/1000 kcal 4.0 (3.4–4.6)
 VitaminB6 mg/1000 kcal 0.6 (0.5–0.7)
 VitaminB12 μg/1000 kcal 4.5 (3.2–6.4)
 Folate μg/1000 kcal 169 (137–219)
 VitaminC mg/1000 kcal 64 (44–77)
 Salt g/1000 kcal 5.5 (4.9–6.3)
Energy-adjusted food group intakes
 Cereals g/1000 kcal 220 (185–297)
 Potatoes g/1000 kcal 18 (8–43)
 Sugar and confectioneries g/1000 kcal 2.9 (1.7–3.7)
 Nuts and pulses g/1000 kcal 18 (8–28)
 Green and yellow vegetables g/1000 kcal 52 (32–79)
 Other vegetables g/1000 kcal 68 (49–101)
 Fruits g/1000 kcal 43 (18–85)
 Fish and shellfish g/1000 kcal 39 (24–54)
 Meat g/1000 kcal 35 (25–52)
 Eggs g/1000 kcal 18 (7–31)
 Daily products g/1000 kcal 24 (7–64)
 Fats and oils g/1000 kcal 6.4b (4.4–8.6)
 Confectioneries g/1000 kcal 24 (13–50)
 Alcoholic beverages and non-alcoholic beverages g/1000 kcal 212 (138–336)
 Seasoning and spice g/1000 kcal 81 (53–139)
  1. All values are median (25–75percentiles)
  2. aNPC/N, Ratio of non-protein energy/nitrogen