Determining the Acceptability of a high Protein Pudding made from Egg whites targeting malnutrition in individuals Receiving dialysis (DAPPER)

Study Lead

Dr. Bohdan Luhovyy​

Mount Saint Vincent University


Protein malnutrition is common in chronic kidney disease. Current dietary guidelines for patients on dialysis include restrictions on phosphorus, potassium, and sodium. This diet can lead to reduced protein intake, which is worsened by protein loss via hemodialysis and increased protein breakdown in the body.

We will be evaluating the pleasantness, taste and texture of an egg white protein supplement (egg white pudding) and two other supplements currently available on the market in people with chronic kidney disease with end-stage kidney failure under hemodialysis.

We will use this information to shape future research projects that will focus on the impact of an egg white protein food product consumption by individuals with kidney failure requiring dialysis on survival. Modifications to the product will be made based on this feedback.

View study poster

Participant Commitment

This is an online study; the participant will receive a box with three protein supplement samples and be asked to try 5 to 10 mg of each during the online session to assess sensory characteristics through an electronic survey. The session will last around 45 to 60 minutes.

The participant will receive $30 for the time spent during the study.


  • Being an adult ( 19 years or older )
  • Having end-stage kidney failure requiring hemodialysis
  • Being non-smoker
  • Not having known food allergies or intolerances
  • Not having swallowing disorders
  • Having a laptop, computer, or tablet with a webcam to be able to join the study from home

Type of Participation





CKD and Diet


All provinces and territories

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