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Development of homemade oral nutrition supplements for individuals with kidney failure on hemodialysis: physicochemical properties, nutrient composition, and sensory evaluation

Ching Yee Yeap (Faculty of Food Science and Nutrition, Universiti Malaysia Sabah,Sabah, Malaysia)
Benjamin Wei Wang Tan (Nephrology Unit, Hospital Queen Elizabeth, Kota Kinabalu, Malaysia)
Fei Sia Chan (Nephrology Unit, Hospital Queen Elizabeth, Kota Kinabalu, Malaysia)
Koh Wei Wong (Nephrology Unit, Hospital Queen Elizabeth, Kota Kinabalu, Malaysia)
Wee Yin Koh (Faculty of Food Science and Nutrition, Universiti Malaysia Sabah,Sabah, Malaysia)
Ban-Hock Khor (Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Sabah, Malaysia and Nutrition in Community Engagement (NICE) Living Laboratory, Universiti Malaysia Sabah, Sabah, Malaysia)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 19 November 2024

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Abstract

Purpose

Protein-energy wasting is a common complication among patients with kidney failure undergoing dialysis. This study aims to develop a homemade oral nutrition supplement (ONS) to fulfill the energy and protein requirements of these patients.

Design/methodology/approach

Three formulations of homemade ONS were developed using soybean milk, whey protein isolates and canola oil. Two of these formulations were flavored with pineapple and honeydew juices, respectively. The energy and macronutrient contents were determined using proximate analyses, and mineral contents were determined using inductively coupled plasma optical emission spectroscopy. The acceptance of homemade ONS for five attributes, namely color, taste, odor, consistency and overall acceptability, was assessed using the nine-point hedonic scale.

Findings

The homemade ONS provided 198–212 kcal and 8.4–9.6 g protein per 100 mL, which were comparable to commercial products. Similarly, the sodium (45–65 mg/100 mL) and phosphorus (56–66 mg/100 mL) contents were on par with commercial products. However, the potassium content of homemade ONS was higher, ranging from 141 to 155 mg per 100 mL. The sensory evaluation indicated that the formulation added with honeydew juice had a similar degree of acceptance as the commercial ONS, while formulations containing pineapple juice and without added fruit juice were less favored.

Originality/value

A few studies have investigated the development of food products for individuals with kidney failure on dialysis. However, to the best of the authors’ knowledge, this is the first study to focus on developing a homemade ONS specifically tailored to meet the unique nutritional needs of hemodialysis patients. In addition, this research included a comprehensive assessment of the beverage’s nutritional content and sensory attributes.

Keywords

Acknowledgements

The authors would like to express their sincere gratitude to the patients who participated in this study and the hemodialysis units of Hospital Universiti Malaysia Sabah, Queen Elizabeth Hospital II and Hospital Wanita dan Kanak-Kanak Sabah. The authors would like to thank the Director General of Health Malaysia for their permission to publish this article.

Support and financial disclosure: This research received a kind donation from the Yong Tuan Heng Renal Foundation, which is not involved in the study design; collection, analysis and interpretation of data; writing of the report; and in the decision to submit the article for publication. All authors declare no conflict of interest.

Author contributions: Ching Yee Yeap: methodology, formal analysis, investigation, writing – original draft; Benjamin Wei Wang Tan: investigation, writing – review & editing; Fei Sia Chan: investigation, writing – review & editing; Koh Wei Wong: investigation, writing – review & editing; Wee Yin Koh: validation, writing – review & editing, supervision; Ban-Hock Khor: conceptualization, formal analysis, writing – original draft, supervision.

Citation

Yeap, C.Y., Tan, B.W.W., Chan, F.S., Wong, K.W., Koh, W.Y. and Khor, B.-H. (2024), "Development of homemade oral nutrition supplements for individuals with kidney failure on hemodialysis: physicochemical properties, nutrient composition, and sensory evaluation", Nutrition & Food Science, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/NFS-07-2024-0232

Publisher

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Emerald Publishing Limited

Copyright © 2024, Emerald Publishing Limited

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