1Department of Nutrition and Dietetics, Addis Ababa Medical University College, Hargeisa, Somaliland
2Department of Clinical Nursing and Midwifery, Addis Ababa Medical University College, Hargeisa, Somaliland
3Department of Nutrition and Dietetics, Jimma University, Ethiopia
Background: Chronic kidney disease (CKD) is defined as the presence of irreversible renal damage manifesting with reduction in the glomerular filtration rate. More than 800 million people are affected by chronic kidney diseases worldwide. CKD is more prevalent in older individuals and in people experiencing poorly controlled diabetes mellitus and hypertension. Most people with kidney disease will develop anemia, which happens early and grow worse as kidneys fail and can no longer make erythropoietin (EP). Evidence suggests that haemodialysis could lead to anaemia through the loss of blood, while there are also arguments that haemodialysis prevents anaemia through treating the underlying causes that precipitated it.
Purpose of the Study: This study was to assess haemoglobin level and associated factors among patients with chronic kidney disease on haemodialysis in Hargeisa Group Hospital, Hargeisa and Somaliland to generate evidence for practice.
Methods: An institution-based cross-sectional study was conducted for a period of four weeks from 30 June to 27 July 20222 at Hargeisa Group Hospital, Department of Haemodialysis. Sixty-five patients undergoing haemodialysis were included in the analyses using consecutive sampling technique. Descriptive statistics and multivariable linear regression analyses was done to isolate independent predictors of haemoglobin level after checking assumptions.
Results: Among 65 participants in the study, 67.3% were males and 32.3% were females. The mean (± SD) of age was 51.88 ± 8.91 years. The mean (± SD) haemoglobin level was 8.43 (± 1.30) with the values being 8.61 (1.23) and 8.03 (1.37), for males and females, respectively.
On multivariable linear regression analyses after adjusting for background variables, duration of chronic kidney diseases, age of the patients, having any scheduled physical activities before becoming sick, glomerular filtration rate and number of meals prepared from meat or meat products per week were significantly associated with hemoglobin level (P < 0.05). For one year increase in the duration of the chronic kidney diseases, hemoglobin level decreased by 0.01 (ß = -0.01, P = 0.004). Likewise, for one year increase in the age of the patient, hemoglobin decreased by 0.036 (ß = -0.0, P = 36, 0.038).
Conversely, having any scheduled physical activities before becoming sick increased hemoglobin level by 0.923 (ß = 0.923, P = 0.003), while a unit increase in the glomerular filtration rate increased hemoglobin level by 0.132 (ß = 0.132, P = 0.018). Likewise, an increase in the number of meals prepared from meat or meat products per week increased hemoglobin level by 0.444 (ß = 0.444, P = 0.045).
Conclusion: The results showed that haemoglobin level is low among patients on haemodialysis, which needs to considered in the treatment plan. The findings imply the need for treatment of anaemia as well as dietary and lifestyle modifications including encouraging physical activity specially for patients with longer diseases duration.
Keywords: Demography; CKD; Haemodialysis; Clinical Profile
Abdulkadir Mohamed Nuh., et al. "Haemoglobin Level and its Predictors among Patients with Chronic Kidney Disease on Haemodialysis in Hargeisa Group Hospital, Hargeisa, Somaliland." EC Clinical and Medical Case Reports 7.4 (2024): 01-10.
© 2024 Abdulkadir Mohamed Nuh., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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