Introduction: Hyperphosphatemia occurs in the majority of patients in hemodialysis and contributes to mortality in this population OBJECTIVES: To determine if the replacement of 50% of the meat protein by egg protein causes a significant decrease in the value of phosphorus in hemodialysis patients. HYPOTHESIS: The replacement protein meat by egg protein of induces a significant decrease of the phosphorus in hemodialysis patients.Materials and methods: We carried out an experiment that included 25 patients to diminished the consumption of meat for a month by 50%; after each hemodialysis session we gave a preparation according to the patients weight based on egg whites. We determined the value of phosphorus and albumin at the beginning and at the end of study.STATISTICAL analysis: The main outcome was the difference of means before and after the intervention; secondary outcomes were the difference of means of albumin and weight during the study period. Test hypotheses made by test t for paired samples.RESULTS: phosphorus in the overall analysis did not show differences. The value of serum albumin decreased significantly; patients with less than 400 PTH found decline in serum phosphorus and calcium phosphorus x product. CONCLUSIONS: protein replacement achieved a decrease in serum phosphorus values without modifying dialytic therapy and it caused a statistically significant decrease in the value of albumin without impact on the weight in the overall population.Keywords: hyperphosphatemia, hemodialysis, protein replacement
