title: Foods with added fiber lower serum creatinine levels in patients with chronic kidney disease.
abstract: OBJECTIVE
  To determine the effect of foods with added fiber on blood urea nitrogen (BUN) and serum creatinine concentrations in patients with chronic kidney disease (CKD).
  
  
  METHODS
  Participants were enrolled in a 6-week single-blind crossover study.
  
  
  METHODS
  Free living with partial dietary intervention.
  
  
  METHODS
  Thirteen CKD patients with Modification of Diet in Renal Disease formula-based estimated glomerular filtration rate (eGFR) ≤50 mL/minute/1.73 m(2) at the time of screening (5 men, 8 women; mean age, 67.0 ± 14.8 years) completed the study.
  
  
  METHODS
  Patients consumed control foods (cereal, cookies, and bars) providing 1.6 g/day fiber daily for 2 weeks, followed by similar foods providing 23 g/day fiber daily for 4 weeks, incorporated into their usual diets.
  
  
  RESULTS
  The main outcome of the study was the determination of the impact of foods with added fiber on BUN and serum creatinine levels.
  
  
  RESULTS
  Consuming foods with added fiber resulted in a 10.6% decrease in mean BUN concentration (13.8 ± 2.0 to 12.1 ± 1.8 mmol/L or 38.5 ± 5.6 to 34.0 ± 5.1 mg/dL; P < .05). Serum creatinine level decreased from a baseline value of 216 ± 26 to 201 ± 23 mmol/L (2.44 ± 0.30 to 2.27 ± 0.26 mg/dL; P < .05) after 2 weeks of fiber-containing food consumption, and remained significantly lower at 195 ± 23 mmol/L (2.21 ± 0.26 mg/dL) after 4 weeks of the intervention (P < .05). Calculated eGFR increased from a baseline value of 29.6 ± 3.5 to 31.4 ± 3.8 mL/minute/1.73 m(2) at the end of 2 weeks, and remained higher at 32.5 ± 3.6 mL/minute/1.73 m(2) after 4 weeks of fiber intervention (P < .05).
  
  
  CONCLUSIONS
  We conclude that increasing fiber intake in CKD patients through the consumption of foods with added fiber may reduce serum creatinine levels and improve eGFR. Additional studies are warranted to confirm these findings and to determine whether the changes are due to direct effects on kidney function.
authors: Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida 32611, USA.
authors: Younis A
authors: YA
authors: Salmean
authors: Mark S
authors: MS
authors: Segal
authors: Bobbi
authors: B
authors: Langkamp-Henken
authors: Muna T
authors: MT
authors: Canales
authors: Gordon A
authors: GA
authors: Zello
authors: Wendy J
authors: WJ
authors: Dahl
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D001806:Blood Urea Nitrogen; D003404:Creatinine / Q000097:blood*; D018592:Cross-Over Studies; D004032:Diet; D004043:Dietary Fiber / Q000008:administration & dosage*; D005260:Female; D005919:Glomerular Filtration Rate / Q000187:drug effects; D006801:Humans; D008297:Male; D008875:Middle Aged; D010865:Pilot Projects; D051436:Renal Insufficiency, Chronic / Q000097:blood* / Q000503:physiopathology; D016037:Single-Blind Method
chemical_list: D004043:Dietary Fiber; D003404:Creatinine