Food Preparation Effects on Gut Bacteria in Patients on Peritoneal Dialysis

Completed · Not applicable

Conditions studied: End Stage Renal Disease (ESRD)

In brief

This is an intervention study of the effects of food preparation on the gut bacteria in patients with end stage renal disease on peritoneal dialysis. This is a dietary intervention consistent of consuming low amounts of advanced glycation end products (AGEs), the products of protein and sugar interaction during food processing and preparation using high direct heat.

Key facts

Study ID

NCT02467530

Run by

Icahn School of Medicine at Mount Sinai

People needed

103

Starts

2015-01-01

Expected to finish

2015-12-01

Last updated by the study team

2017-01-19

Who can join

Age: 18 and older. Sex: any. Healthy volunteers: not accepted.

You may qualify if…

• Age > 18 years.
• Patients with ESRD on PD.
• Patients are able to understand and give consent.
• Patients with estimated daily dietary AGE intake > 12 AGE Eq/day (12,000 kiloUnits/day) based on 3-day food records.

You may not qualify if…

• Patient on antibiotics in the last three months.
• Liver cirrhosis, and heart failure with EF < 30%.
• The use of chemotherapy, immunosuppressive medications, probiotics, and steroid in the last month.
• Oral iron supplementation in the last month.
• History of small or large intestine resection or small bowel obstruction

Where it is running

• Icahn School of Medicine at Mount Sinai — New York, New York, United States

Full record on ClinicalTrials.gov

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