Nicola P Bondonno1,2, Lauren C Blekkenhorst3,4, Anna L Bird5, Joshua R Lewis3,4,6, Jonathan M Hodgson3,4, Nitin Shivappa7,8,9, James R Hébert7,8,9, Richard J Woodman10, Germaine Wong6, Deborah A Kerr5, Wai H Lim4,11, Richard L Prince4,12. 1. School of Medical and Health Sciences, Edith Cowan University, Perth, WA, 6009, Australia. n.bondonno@ecu.edu.au. 2. Medical School, University of Western Australia, Level 3 Medical Research Foundation Building, Rear 50 Murray Street, Perth, WA, 6000, Australia. n.bondonno@ecu.edu.au. 3. School of Medical and Health Sciences, Edith Cowan University, Perth, WA, 6009, Australia. 4. Medical School, University of Western Australia, Level 3 Medical Research Foundation Building, Rear 50 Murray Street, Perth, WA, 6000, Australia. 5. School of Public Health, Curtin University, Bentley, WA, 6102, Australia. 6. School of Public Health, Sydney Medical School, Children's Hospital at Westmead, Centre for Kidney Research, University of Sydney, Sydney, NSW, 2145, Australia. 7. Cancer Prevention and Control Program, Arnold School of Public Health, University of South Carolina, Columbia, SC, 29208, USA. 8. Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC, 29208, USA. 9. Connecting Health Innovations LLC, Columbia, SC, 29201, USA. 10. Centre for Epidemiology and Biostatistics, College of Medicine and Public Health, Flinders University, Adelaide, SA, 5042, Australia. 11. Department of Renal Medicine, Sir Charles Gairdner Hospital, Perth, WA, 6009, Australia. 12. Department of Endocrinology and Diabetes, Sir Charles Gairdner Hospital, Perth, WA, 6009, Australia.
Abstract
PURPOSE: Chronic inflammation plays a role in the pathogenesis of age-related renal disease and the diet can moderate systemic inflammation. The primary objective of this study was to examine the associations between a dietary inflammatory index (DII®) score and renal function, the trajectory of renal function decline, and renal disease-related hospitalizations and/or mortality over 10 years. METHODS: The study was conducted in 1422 Western Australian women without prevalent chronic kidney disease and aged ≥ 70 years. Baseline dietary data, obtained from a validated food frequency questionnaire, were used to calculate a DII score for each individual. RESULTS: In this cohort, the mean [range] DII score was 0.19 [- 6.14 to 6.39]. A higher DII score was associated with poorer renal function at baseline and a greater renal function decline over 10 years; after multivariable adjustments, a one-unit higher DII score was associated with a 0.55 mL/min/1.73 m2 lower eGFR at baseline (p = 0.01) and a 0.06 mL/min/1.73 m2 greater annual decline in eGFR over 10 years (p = 0.05). Restricted cubic splines provide evidence of a non-linear association between baseline DII score and risk of a renal disease-related event. Compared to participants in the lowest quintile, those in the highest quintile of DII score were at a higher risk of experiencing a renal disease-related event (adjusted HR 2.06, 95% CI 0.97, 4.37). CONCLUSION: Recommending an increased consumption of foods with a higher anti-inflammatory potential could form part of a multifaceted approach to reduce the risk of renal disease through diet and lifestyle changes.
PURPOSE:Chronic inflammation plays a role in the pathogenesis of age-related renal disease and the diet can moderate systemic inflammation. The primary objective of this study was to examine the associations between a dietary inflammatory index (DII®) score and renal function, the trajectory of renal function decline, and renal disease-related hospitalizations and/or mortality over 10 years. METHODS: The study was conducted in 1422 Western Australian women without prevalent chronic kidney disease and aged ≥ 70 years. Baseline dietary data, obtained from a validated food frequency questionnaire, were used to calculate a DII score for each individual. RESULTS: In this cohort, the mean [range] DII score was 0.19 [- 6.14 to 6.39]. A higher DII score was associated with poorer renal function at baseline and a greater renal function decline over 10 years; after multivariable adjustments, a one-unit higher DII score was associated with a 0.55 mL/min/1.73 m2 lower eGFR at baseline (p = 0.01) and a 0.06 mL/min/1.73 m2 greater annual decline in eGFR over 10 years (p = 0.05). Restricted cubic splines provide evidence of a non-linear association between baseline DII score and risk of a renal disease-related event. Compared to participants in the lowest quintile, those in the highest quintile of DII score were at a higher risk of experiencing a renal disease-related event (adjusted HR 2.06, 95% CI 0.97, 4.37). CONCLUSION: Recommending an increased consumption of foods with a higher anti-inflammatory potential could form part of a multifaceted approach to reduce the risk of renal disease through diet and lifestyle changes.
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