Authors
Nicola P. Bondonno, Edith Cowan UniversityFollow
Lauren Blekkenhorst, Edith Cowan UniversityFollow
Anna L. Bird
Joshua R. Lewis, Edith Cowan UniversityFollow
Johnathan M. Hodgson, Edith Cowan UniversityFollow
Nitin Shivappa
James R. Hebert
Richard J. Woodman
Germaine Wong
Deborah A. Kerr
Wai H. Lim
Richard L. Prince
Document Type
Journal Article
Publication Title
European Journal of Nutrition
Publisher
Springer
School
School of Medical and Health Sciences
RAS ID
30872
Funders
Funding information available at https://doi.org/10.1007/s00394-019-02160-9
Grant Number
NHMRC Number : 1107474
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.
DOI
10.1007/s00394-019-02160-9
Comments
This is a post-peer-review, pre-copyedit version of an article published in the European Journal of Nutrition. The final authenticated version is available online at: https://doi.org/10.1007/s00394-019-02160-9
Bondonno, N. P., Blekkenhorst, L. C., Bird, A. L., Lewis, J. R., Hodgson, J. M., Shivappa, N., ... & Lim, W. H. (2020). Dietary inflammatory index and the aging kidney in older women: a 10-year prospective cohort study. European Journal of Nutrition, 59, 3201–3211.