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INTRODUCTION: Elevated intraocular pressure (IOP) and reduced ocular perfusion pressure (OPP) related to hemodialysis (HD) are risk factors for the development and progression of glaucoma. The aim of this study was to evaluate the effect of HD on IOP and OPP in our patients. METHODS: This was a cross-sectional, descriptive, and analytical study conducted between January 2 and February 5, 2024, in the HD and ophthalmology departments of the Heinrich Lübke Regional Hospital in Diourbel. The IOP of both eyes was measured one hour before the start of the HD session and within 30 minutes after the end of the session, by the same ophthalmologist, for all included patients, using a Goldmann applanation tonometer. OPP were calculated and other socio-demographic data collected. RESULTS: Fifty-eight eyes from 29 chronic HD patients were included. The mean age of the patients was 47.58±12.94 years, with a predominance of women (17 women or 58.6%; sex ratio 0.71). In the left eye, mean IOP increased significantly from 12.21±2.96 mmHg before the HD session to 14.10±4.27 mmHg at the end of the session (p=0.04). For the right eye, the IOP also increased with a strong tendency to significance from 12.97±3.79 mmHg before the HD session to 15.03±5.23 mmHg at the end of the session (p=0.05). OPP did not change significantly after the HD session. CONCLUSION: The HD session significantly increased IOP with no significant change in OPP.
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INTRODUCTION: Teaching kitchens are being used to facilitate lifestyle changes with a focus on culinary and nutrition programs to improve health behaviors. Less is known regarding their use as a worksite wellness program and their influence on employees' quality of life, body weight, and adoption of healthy behaviors. We evaluated changes in self-reported healthy behaviors, overall health, and weight during a one-year multidisciplinary teaching kitchen program. METHODS: Thirty-eight benefits-eligible employees were recruited, screened based on a priori eligibility criteria that prioritized elevated body mass index (BMI), co-morbid conditions, and high levels of motivation to make lifestyle changes, and consented to participate in The Emory Healthy Kitchen Collaborative. This 12-month program included a 10-week didactic and experiential curriculum followed by continued support and access to health coaching implemented in an academic health system university hospital workplace between 2019 and 2020. Comparative statistics, paired t-test, Mcnemar's tests, and Wilcoxon signed-rank tests were used to assess changes at four time points. RESULTS: Participants improved diet quality (p ≤ 0.0001), increased confidence in tasting new foods (p = 0.03), and increased mindful eating habits (p = 0.00002). Significant changes were seen in physical activity levels; aerobic activities (p = 0.007), strength resistance activities (p = 0.02), and participation in yoga (p = 0.002). Most participants weighed within 5 lbs. of their starting weight at 3 months (p = 0.57). CONCLUSIONS: A teaching kitchen intervention is an innovative model for improving employee health behaviors and general health self-perception.