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Abstract: SA-PO1056

Association Between Healthy Diet Score and Kidney Function: A Population-Based Survey

Session Information

Category: Health Maintenance, Nutrition, and Metabolism

  • 1302 Health Maintenance, Nutrition, and Metabolism: Clinical

Authors

  • Genest, Suzanne Dominique, Université de Montréal, Montreal, Quebec, Canada
  • Khalili, Myriam, University of Montreal, Montreal, Quebec, Canada
  • Goupil, Remi, Hopital du Sacre-Coeur de Montreal, Montreal, Alberta, Canada
  • Bernier-Jean, Amelie, The University of Sydney, Westmead, New South Wales, Australia
  • Bouchard, Josee, Hopital du Sacre-Coeur de Montreal, Montreal, Alberta, Canada
  • Troyanov, Stephan, Hopital du Sacre-Coeur de Montreal, Montreal, Alberta, Canada
  • Madore, Francois, Hopital du Sacre-Coeur de Montreal, Montreal, Alberta, Canada
Background

While it is recognised that a healthy diet can reduce the risk of cardiovascular disease, dietary risk factors for chronic kidney disease remain relatively undetermined. This study aimed to assess the association between the American Heart Association’s (AHA) healthy diet score and estimated glomerular filtration rate (eGFR).

Methods

The present study is a survey of random adults between 40 and 69 years-old. Diet was assessed using the NIH Diet History Questionnaire II. We determined the association between eGFR (CKD-EPI equation) and the overall AHA diet score (based on five components: fruits and vegetables, fish, fiber, sodium and sugar-sweetened beverages), using linear regression models adjusted for important confounders, including age, sex, income, education, caloric intake, smoking, physical activity, body mass index, hypertension, dyslipidemia, diabetes and cardiovascular disease. We also studied the association between eGFR and protein intake.

Results

The Diet History Questionnaire was completed by 8,128 participants. Mean age was 55.3 ± 7.7 years and mean eGFR was 86.9 ± 14.6mL/min/1.73m2. Overall AHA healthy diet score was positively associated with eGFR (p<0.001), after adjusting for potential confounders (listed above). Upon analyzing individual food components, the intake of fruits and vegetables, fish and fiber were associated with improved eGFR, after adjustment for age and sex (cf. table). After further adjustment for confounders, fruits and vegetables consumption and dietary fiber intake remained significantly associated with a higher eGFR, while fish consumption was no longer significant (cf. table). Protein intake was not significantly associated with eGFR.

Conclusion

Among the five dietary components of the AHA healthy diet score, fiber, and to a lesser extent fruits and vegetables, are significantly associated with a higher eGFR in this population-based survey.

eGFR and dietary components
 Adjusted for age & sexAdjusted for all covariates
 β coefficient*P-valueβ coefficient*P-value
Fruits & vegetables0.750.040.880.05
Fish0.880.040.950.06
Fiber1.42<0.0011.320.002
Sodium-0.220.6-0.120.8
Sugar-sweetened beverages0.300.50.740.13
Protein0.0030.60.0060.6

* ml/min/1.73m2

Funding

  • Government Support - Non-U.S.