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Nephrology Dialysis Transplantation, Vol 13, Issue 1 113-117, Copyright © 1998 by Oxford University Press


ORIGINAL ARTICLES

Effect of different membranes on amino-acid losses during haemodialysis

J Navarro, R Marcen, J Teruel, R del Rio, C Gamez, C Mora and J Ortuno
Department of Nephrology, Hospital Ntra. Sra. de Candelaria, 28010 S/C de Tenerife, Spain; Department of Nephrology and Research Unit, Hospital Ramon y Cajal, Madrid, Spain; Corresponding author

Background: We analysed amino-acid losses during haemodialysis, their influence on plasma amino-acid concentration, and their possible effects on nutritional state. Methods: Five patients were dialysed with three membranes: cuprophan (CUP), polysulphone (PS), and polyacrylonitrile AN69 (PAN). We compared anthropometric and biochemical parameters after 6 months in patients dialysed with CUP respect to patients with PAN. Results: Total losses of amino acids were higher with PAN than with PS and CUP (6.1±2.3 vs 3.8±1.3, P <0.05, and 3.7±1.3 g/session, P <0.01 respectively). Losses of essential amino acids (EAA) and non-essential amino acids (NEAA) were also higher with PAN respect to PS and CUP (1.8±0.8 vs 1±0.3 and 0.8±0.3, and 4.3±1.6 vs 2.8±1 and 2.9±1.1 g/session, P <0.05). The percentage reduction for plasma EAA and NEAA were lower with CUP respect to PS and PAN (11±5% and 20±14% vs 25±10% and 33±11%, and 30±11% and 25±17% respectively, P <0.05). There was no difference in the nutritional state between patients with CUP and PAN. However, plasma valine in patients with PAN was lower than in those with CUP (1.88±0.12 vs 2.13±0.32 mg/dl) and almost reached statistical significance. Conclusions: New synthetic membranes are advantageous with respect to conventional ones, but a disadvantage is the higher amino-acid losses, especially with polyacrylonitrile. Long-term studies are necessary to evaluate the impact of amino-acid losses on nutritional state in patients dialysed with these membranes. Key words: amino acid losses; haemodialysis; dialysis membrane; biocompatibility; nutritional state
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