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
Gut microbes can influence numerous aspects of human biology. Alterations in the function
and composition of gut microbial flora (gut microbiota) have been linked to different
diseases such as obesity, diabetes and inflammation. Advanced Glycation End products (AGEs)
are formed via the Maillard reaction, which consists of a complex network of non-enzymatic
reactions involving the carbonyl groups of reducing sugars which react with the amino groups
of proteins. AGEs are produced in vivo and being consumed. They have been implicated in
increased risk of different diseases including atherosclerosis, CAD and kidney diseases. In
this study, the investigators are evaluating the effects of consuming a low AGE diet in
participants on peritoneal dialysis on the gut bacteria and inflammation.
- 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.
- 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