Micronutrient Intakes and Incidence of Chronic Kidney Disease in Adults: Tehran Lipid and Glucose Study.

Hossein Farhadnejad,Emad Yuzbashian,Fereidoun Azizi,Golaleh Asghari,Parvin Mirmiran

doi:10.3390/nu8040217

Abstract

The aim of this study was to investigate the associations between micronutrient intakes and the 3.6-year incidence of chronic kidney disease (CKD) in adults. This cohort study was conducted, within the framework of the Tehran Lipid and Glucose Study, on 1692 subjects, aged ≥30 years, without CKD at the baseline. Dietary intakes were collected using a valid and reliable food-frequency questionnaire. Anthropometrics and biochemical measurements were taken. Chronic kidney disease was defined as eGFR < 60 mL/min/1.73 m2. The mean age of participants was 43.3 ± 11.4 years. In the fully adjusted model, individuals in the top quintile of folate (OR: 0.44, 95% CI: 0.24–0.80), cobalamin (OR: 0.57, 95% CI: 0.34–0.93), vitamin C (OR: 0.38, 95% CI: 0.21–0.69), vitamin E (OR: 0.45, 95% CI: 0.22–0.92), vitamin D (OR: 0.39, 95% CI: 0.21–0.70), potassium (OR: 0.47, 95% CI: 0.23–0.97) and magnesium (OR: 0.41, 95% CI: 0.22–0.76) had decreased risk of CKD, and in the top quintile of sodium (OR: 1.64, 95% CI: 1.03–2.61), subjects had increased risk of CKD, in comparison to the bottom quintile. No significant associations were found between the intakes of other micronutrients. High intake of several micronutrients including vitamins C, E, D, cobalamin, folate, magnesium, and potassium was associated with a decreased risk, while sodium was associated with an increased risk of incident CKD.

Highlights

Chronic kidney disease (CKD) is a progressive renal impairment accompanied by structural and functional damage
Pathological factors including renal failure markers or glomerular filtration rate (GFR) lower than 60 mL/min/1.73 m2 persistent for over three months are among the main characteristics of CKD [1,2]
Of 1692 subjects, 173 (10.2%) cases of CKD occurred after 3.6 years of follow-up

Summary

Introduction

Chronic kidney disease (CKD) is a progressive renal impairment accompanied by structural and functional damage. Pathological factors including renal failure markers (such as abnormal xerographic, albuminuria, and increased urinary sodium) or glomerular filtration rate (GFR) lower than 60 mL/min/1.73 m2 persistent for over three months are among the main characteristics of CKD [1,2]. The incidence and prevalence of CKD are fast increasing worldwide [3]. The overall prevalence of CKD was 11% in an Iranian population, aged over 20 years [4]. Of the several risk factors of CKD, including diabetes, hypertension, obesity, sedentary lifestyle, alcohol consumption [1,6], diet is a Nutrients 2016, 8, 217; doi:10.3390/nu8040217 www.mdpi.com/journal/nutrients

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