Nutritional and inflammatory biomarker response to an egg white protein, nutritionally complete medical food vs. standard medical food in hemodialysis: a randomized controlled trial

Abstract

 Background: Malnutrition is a common complication in hemodialysis (HD) patients, contributing to increased morbidity, mortality, and diminished quality of life. Medical foods offer a dietary strategy to improve nutritional status, especially when formulated with high-quality protein. Egg white protein is an excellent protein source, low in phosphorus, and appropriate for HD patients. However, limited clinical data exist regarding its impact on nutritional and inflammatory biomarkers in this population.

Objective: To compare the effects of a novel, egg white protein-based medical food (TEST) to a standard renalspecific medical food (CON) on biomarkers of nutritional status and inflammation in HD patients.

Methods: Sixty-six HD patients were randomized into two groups: the TEST (n = 34) received a novel egg white protein-based medical food, and the CON (n = 32) received a standard renal-specific medical food. Each group consumed one serving per day for 12 weeks. Nutritional biomarkers (albumin, prealbumin, total iron-binding capacity [TIBC]) and inflammatory marker (high-sensitivity C-reactive protein [hs-CRP]) were measured at baseline, week 6, and week 12.

Results: The TEST exhibited a significant increase in dry weight from baseline to week 12 (0.89 kg; 95% CI: 0.03– 1.75; P = 0.042), while no significant change was observed in the CON. No significant differences were found between or within groups for albumin, prealbumin, TIBC, or hs-CRP during 12-week intervention.

Conclusion: An egg white protein-enriched medical food improved body weight and showed favorable trends in nutritional and inflammatory markers in HD patients. Further studies are needed to confirm these findings.