Kidney Week

Abstract: SA-PO816

Association Between Probiotic Intake and Inflammation in CKD Patients

Session Information

• Health Maintenance, Nutrition, Metabolism - II
  November 09, 2019 | Location: Exhibit Hall, Walter E. Washington Convention Center
  Abstract Time: 10:00 AM - 12:00 PM

Category: Health Maintenance, Nutrition, and Metabolism

• 1300 Health Maintenance, Nutrition, and Metabolism

Authors

• Wagner, Sandra, University of Lorraine, INSERM CIC 1433, Nancy CHRU, Inserm U1116, Nancy, France

Sandra Wagner,

• Merkling, Thomas, University of Lorraine, INSERM CIC 1433, Nancy CHRU, Inserm U1116, Nancy, France

Thomas Merkling,

• Metzger, Marie, CESP U1018, INSERM, Villejuif, France

Marie Metzger,

• Laville, Maurice, Department of Nephrology, Centre Hospitalier Lyon-Sud, Université de Lyon, UCBL, Carmen, Pierre-Bénite, France

Maurice Laville,

• Frimat, Luc, Nancy University Hospital, Vandoeuvre les Nancy, France

Luc Frimat,

• Combe, Christian, CHU de Bordeaux, Bordeaux, France

Christian Combe,

• Massy, Ziad, Ambroise Pare University Hospital and Inserm U1018 Eq5, Boulogne Billancourt/ Paris cedex, France

Ziad Massy,

• Stengel, Benedicte, CESP, Inserm U1018, Kidney and Heart Team, Villejuif, France

Benedicte Stengel,

• Fouque, Denis, University Claude Bernard, Pierre Benite, France

Denis Fouque,

Background

Little is known about the effect of probiotics on inflammation in chronic kidney disease (CKD) and results are inconsistent. Our study aims to investigate the association between probiotic intake and inflammation in patients with CKD.

Methods

This study is based on 900 patients with moderate or advanced CKD from the French CKD-REIN cohort. The intake of both dietary supplements and yoghurts was assessed from a food frequency questionnaire, and divided in 3 classes: probiotics (yoghurts or dietary supplement), regular yoghurts (which contains 2 regulated bacteria strains), and none. Inflammation was defined as CRP>5mg/l. Multivariable logistic regression was performed to assess the cross-sectional association between probiotic intake and inflammation.

Results

Patients’ median (IQR) age was 70(63-78) years, eGFR, 31.1(22.8-40.7) ml/min/1.73m², CRP, 3.0(1.6-7.2) mg/L and 34% had inflammation. 30% consumed probiotics, 58% regular yoghurts and 12% none. Compared to non-consumers, patients consuming probiotics or regular yoghurts were less likely to have inflammation, although it did not reach significance [OR (95% CI): 0.64 (0.40;1.01), P = 0.05, and 0.75(0.49;1.15), P = 0.2, respectively]. After adjustment for co-morbidities, socio-demographics and nutrients intake, probiotic intake was associated with a significant decrease in the risk of inflammation [0.57 (0.35;0.94); P = 0.03], while the association was weaker and non-significant for regular yoghurts [0.67(0.43;1.04); P = 0.08].

Conclusion

Probiotic intake, but not regular yoghurts, was found to be associated with lower odds of inflammation.