Table 3 Comparison of the daily dietary consumption in HD patients versus the control group

Kcal (kcal)

1204.0 ± 275.8

1902.0 ± 280.8

<0.001

Vegetable protein (g)

26.8 ± 6.5

62.3 ± 7.5

<0.001

Animal protein (g)

34.5 ± 8.85

77.3 ± 9.95

<0.001

Vegetable lipids (g)

18.9 ± 4.4

57.8 ± 5.3

<0.001

Animal lipids (g)

23.8 ± 8.3

31.4 ± 7.6

<0.05

Fish (daily servings)

0.7 ± 0.32

0.9 ± 0.41

ns

Carbohidrates (g)

164.8 ± 36.9

304.8 ± 48.3

<0.001

Fiber (g)

0.75 ± 0.35

28.9 ± 0.56

<0.001

Retinol (ug)

118.9 ± 41.3

499.8 ± 43.4

<0.001

Niacin (mg)

12.8 ± 3.8

14.7 ± 4.8

ns

Vitamin E (mg)

9.9 ± 4.6

8.8 ± 2.9

ns

Cholesterol (mg)

264.4 ± 88.9

255.3 ± 93.4

ns