Food and Nutrition Sciences

Vol.9 No.11(2018), Paper ID 88655, 16 pages

DOI:10.4236/fns.2018.911093

 

An Observational Study on the Clinical and Nutritional Factors Determining the Kidney Function at One Year after Transplantation

 

Nao Kawabata, Toshiko Sato, Koji Nanmoku, Daisuke Nagata, Shizukiyo Ishikawa, Shun Ishibashi, Takashi Yagisawa, Yoshio Uehara

 

Department of Clinical Nutrition Jichi Medical University Hospital, Shimotsuke, Tochigi, Japan
Department of Clinical Nutrition Jichi Medical University Hospital, Shimotsuke, Tochigi, Japan
Division of Renal Surgery and Transplantation, Department of Urology, Jichi Medical University, Shimotsuke, Tochigi, Japan
Division of Nephrology, Department of Internal Medicine, Jichi Medical University, Shimotsuke, Tochigi, Japan
Medical Education Center, Jichi Medical University, Shimotsuke, Tochigi, Japan
Division of Endocrinology and Metabolism, Department of Internal Medicine, Jichi Medical University, Shimotsuke, Tochigi, Japan
Division of Renal Surgery and Transplantation, Department of Urology, Jichi Medical University, Shimotsuke, Tochigi, Japan
Graduate School of Home Economics Kyoritsu Women’s University, Tokyo, Japan

 

Copyright © 2018 Nao Kawabata, Toshiko Sato, Koji Nanmoku, Daisuke Nagata, Shizukiyo Ishikawa, Shun Ishibashi, Takashi Yagisawa, Yoshio Uehara et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


Kawabata, N. , Sato, T. , Nanmoku, K. , Nagata, D. , Ishikawa, S. , Ishibashi, S. , Yagisawa, T. and Uehara, Y. (2018) An Observational Study on the Clinical and Nutritional Factors Determining the Kidney Function at One Year after Transplantation. Food and Nutrition Sciences, 9, 1299-1315. doi: 10.4236/fns.2018.911093.

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.