Albuminuria

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Albuminuria
Classification and external resources
Specialty Lua error in Module:Wikidata at line 446: attempt to index field 'wikibase' (a nil value).
ICD-10 R80
ICD-9-CM 791.0
Patient UK Albuminuria
MeSH D000419
[[[d:Lua error in Module:Wikidata at line 863: attempt to index field 'wikibase' (a nil value).|edit on Wikidata]]]

Albuminuria is a pathological condition wherein the protein albumin is present in the urine. It is a type of proteinuria.

Symptoms

Heavy whitish foam in urine. Swelling of the ankles, hands, belly or the face may occur.

Measurement

The amount of protein being lost in the urine can be quantified by collecting the urine for 24 hours, measuring a sample of the pooled urine, and extrapolating to the volume collected.

Also a urine dipstick test for proteinuria can give a rough estimate of albuminuria. This is because albumin is by far the dominant plasma protein, and bromphenol blue the agent used in the dipstick is specific to albumin.

Causes

The kidneys normally do not filter large molecules into the urine, so albuminuria can be an indicator of damage to the kidneys or excessive salt intake. It can also occur in patients with long-standing diabetes, especially type 1 diabetes.

Causes of albuminuria can be discriminated between by the amount of protein excreted.

Treatment

Though there is some evidence that dietary interventions (to lower red meat intake) can be helpful in lowering albuminuria levels,[4] there is currently no evidence that low protein interventions correlate to improvement in kidney function.[5]

References

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  2. Person—microalbumin level (measured) at Australian Institute of Health and Welfare. 01/03/2005
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  4. de Mello, V. D. F. et al. "Withdrawal of red meat from the usual diet reduces albuminuria and improves serum fatty acid profile in type 2 diabetes patients with macroalbuminuria." American Journal of Clinical Nutrition 83.5 (2006): 1032.
  5. Pan Yu et al. "Low-protein diet for diabetic nephropathy: a meta-analysis of randomized controlled trials." American Journal of Clinical Nutrition 88 (2008): 660-666.