Chronic kidney disease is a significant public health concern worldwide, with long-term dialysis being a common treatment. However, this treatment often leads to hypoalbuminemia, a condition characterized by low albumin levels in the blood. Poor nutritional status is associated with increased morbidity and mortality in these patients.

Dietary and nutritional management is a significant challenge for medical teams treating chronic kidney disease patients. Nutritionists and dietitians often recommend supplementing with protein from high-protein foods, such as egg whites, to help patients maintain energy levels. However, consuming egg whites in the same form daily can become monotonous, leading to a decrease in appetite and affecting treatment outcomes.

A recent innovation in healthy food products, egg white rice crisps, offers a solution to this problem. This product was developed in collaboration with a team of researchers from Phayao University, a team of doctors from Phayao Hospital, and Sky Natural Foods Company Limited. The idea behind this product was to create a nutritious and convenient food option for patients with chronic kidney disease.

A clinical study conducted on patients with end-stage renal disease found that consuming egg white rice crisps significantly increased the protein index in their blood after 30 days. This breakthrough offers new hope for patients with chronic kidney disease, providing them with a safe and effective way to promote their quality of life.

Source: Phayao University

Phayao University, Chronic Kidney Disease, Egg White Rice Crisps, Healthy Food Innovation