"Southern" Diet Ups Risk of Death in CKD Patients
the MPR take:
While nutrition has been associated with chronic kidney disease (CKD) outcomes, the role of dietary patterns and health outcomes in these patients has not been explored in research. An observational cohort study in the American Journal of Kidney Diseases of 3,972 patients ≥45 years of age with CKD reviewed the dietary patterns of the participants for the following trends:
- “Convenience” (Chinese and Mexican foods, pizza, and other mixed dishes);
- “Plant-based” (fruits and vegetables);
- “Sweets/fats” (sugary foods);
- “Southern” (fried foods, organ meats, and sweetened beverages); and
- “Alcohol/salads” (alcohol, green-leafy vegetables, and salad dressing).
After about six years of follow-up, there were no statistically significant associations of convenience, sweets/fats, or alcohol/salads pattern scores with all-cause mortality. After adjusting for sociodemographic factors, energy intake, comorbid conditions, and baseline kidney function, higher plant-based pattern scores were associated with a lower mortality risk and higher Southern pattern scores with a greater mortality risk. No associations between dietary patterns and incident end-stage renal disease (ESRD) were detected. For CKD patients, replacing fried foods, organ meats, and sweetened beverages with fruits and vegetables can aid them in a longer life.
Background: Nutrition is linked strongly with health outcomes in chronic kidney disease (CKD). However, few studies have examined relationships between dietary patterns and health outcomes in persons with CKD. Study Design: Observational cohort study.