Abstract
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 10years. The study was conducted in 1422 Western Australian women without prevalent chronic kidney disease and aged ≥ 70years. Baseline dietary data, obtained from a validated food frequency questionnaire, were used to calculate a DII score for each individual. 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 baselineand a greater renal function decline over 10years; after multivariable adjustments, a one-unit higher DII score was associated with a 0.55mL/min/1.73m2 lower eGFR at baseline (p = 0.01) and a 0.06mL/min/1.73m2 greater annual decline in eGFR over 10years (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). 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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