Renal hyperfiltration was associated with prehypertension and pre

Renal hyperfiltration was associated with prehypertension and prediabetes, while hypofiltration was associated with dyslipidemia, abdominal obesity, overt hypertension, and overt diabetes. Conclusion: The number of MetS components is a good risk indicator of early- and late-stage kidney

damage. Therefore, kidney function should be monitored in subjects with MetS components. MetS components should be treated as early as possible to prevent the development of kidney damage and cardiovascular diseases in people with hyperfiltration, regardless of their body weight. YATABE JUNICHI1, selleck inhibitor MATSUNAGA SHIGERU3, OGAWA ATSUSHI4, YATABE MIDORI2, TAKANO KOZUE2, ASAHI KOICHI1, TERAWAKI HIROYUKI1, NAKAYAMA MASAAKI1, WATANABE TSUYOSHI1 1Department of Chronic Kidney Disease Initiatives, Fukushima Medical University; 2Department of Pharmacology, Fukushima Medical University School of Medicine; 3Department of Biological Production, Akita Prefectural University; 4Aizufujikako Co., LTD Introduction: Advanced-stage renal disease patients have potassium restriction on their diet. In a survey on 38 hemodialysis patients, a majority (52.6%) of patients answered they are not eating

as much vegetable as they like and many (73.7%) answered that they would like to try low-potassium vegetables. Therefore, Aizufujikako, Co. Ltd. has developed low-potassium vegetables and fruits to meet this Navitoclax need. Methods: Low-potassium lettuce is grown hydroponically in clean rooms of what used to be semiconductor factories using the cultivation method patented by Akita Prefectural University. The lettuce seeds are planted one by one in plastic pots for germination then the seedlings were transferred to water culture system. After 14–21 days, control solution in the growth chamber

was substituted with a “no potassium” solution, and the seedlings were cultivated for another 10–21 days with controlled next light cycles. Testing for potassium content, microbes and metals were performed for quality control. One hundred and eighty healthy volunteers tasted the low-potassium lettuce and answered the questionnaire. Results: The newly developed low-potassium lettuce contained 44.7 ± 20.0 mg potassium per 100 g, close to 90% less potassium compared to regular lettuce (approximately 400 mg potassium per 100 g). There was no significant difference in dietary fiber and vitamin contents between the low-potassium lettuce and regular lettuce. However, low-potassium lettuce contained significantly greater amount of sodium compared to regular lettuce. In the taste testing by healthy volunteers, 73.6% answered that the low-potassium lettuce tasted good, 63.9% wished to purchase the lettuce for themselves to eat, and 84.9% would suggest to buy the low-potassium lettuce if people close to them were on potassium restriction.

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