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Kidney Week

Abstract: PO2314

Impact of Dietary Fatty Acid on All-Cause Mortality According to Kidney Function Based on a Nationwide Population Study

Session Information

Category: CKD (Non-Dialysis)

  • 2101 CKD (Non-Dialysis): Epidemiology, Risk Factors, and Prevention

Authors

  • Kim, Yaerim, Keimyung University School of Medicine, Daegu, Daegu, Korea (the Republic of)
  • Ha, Kyungho, Jeju National University, Jeju, Jeju, Korea (the Republic of)
  • Lee, Jeonghwan, Seoul National University Seoul Metropolitan Government Boramae Medical Center, Dongjak-gu, Seoul, Korea (the Republic of)
  • Park, Jae Yoon, Dongguk University Ilsan Hospital, Goyang, Gyeonggi-do, Korea (the Republic of)
  • Yoo, Kyung Don, Ulsan University Hospital, Ulsan, Korea (the Republic of)
  • Kim, Yong Chul, Seoul National University Hospital, Jongno-gu, Seoul, Korea (the Republic of)
  • Paek, Jin hyuk, Keimyung University School of Medicine, Daegu, Daegu, Korea (the Republic of)
  • Park, Woo Yeong, Keimyung University School of Medicine, Daegu, Daegu, Korea (the Republic of)
  • Jin, Kyubok, Keimyung University School of Medicine, Daegu, Daegu, Korea (the Republic of)
  • Han, Seungyeup, Keimyung University School of Medicine, Daegu, Daegu, Korea (the Republic of)
  • Kim, Dong Ki, Seoul National University Hospital, Jongno-gu, Seoul, Korea (the Republic of)
  • Joo, Kwon Wook, Seoul National University Hospital, Jongno-gu, Seoul, Korea (the Republic of)
  • Lim, Chun Soo, Seoul National University Seoul Metropolitan Government Boramae Medical Center, Dongjak-gu, Seoul, Korea (the Republic of)
  • Lee, Jung Pyo, Seoul National University Seoul Metropolitan Government Boramae Medical Center, Dongjak-gu, Seoul, Korea (the Republic of)
Background

Although the relationship between fatty acids and the risk of mortality has been long-lasting discussed, there is little evidence to support that the effect of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA). This study aims to investigate the association between dietary fatty acids and all-cause mortality among the general population.

Methods

We used data from the 92,062 participants of US National Health and Nutrition Examination Survey 1999-2015. The intake of fatty acids was adjusted with the total energy intake and divided by the quartile, the first quartile group was regarded as the reference. We used a multivariate Cox-proportional hazard model to identify the impact of fatty acids on all-cause mortality.

Results

A total of 36,747 subjects were finally included in the study. During 97.9 ± 53.9 months, there were 922 (4.4%) and 3,544 (22.4%) death cases in eGFR ≥90 and <90 mL/min/1.73m2 groups, respectively. Among 8 different SFA, hexadecanoic acid (adjusted hazard ratio [aHR] 1.13, 95% confidence interval [CI] 1.15-1.26 in 4th quartile [Q4]) and octadecanoic acid (aHR 1.13, 95% CI 1.15-1.25 in Q4) showed that greater intake was associated with the increased risk for all-cause mortality. In addition, most PUFA except eicosatetraenoic acid showed a beneficial effect on all-cause mortality. Among subjects with eGFR ≥90, the harmful effect of SFA was attenuated and the beneficial effect of PUFA remained in only octadecatrienoic acid. On the contrary, for the subjects with eGFR <90, the harmful effect of hexadecanoic acid (aHR 1.17, 95% CI 1.05-1.32 in Q4) and octadecanoic acid (aHR 1.16, 95% CI 1.04-1.30 in Q4) was exacerbated. The beneficial effect of PUFA was also prominent in this group; octadecatrienoic acid (aHR 0.86, 95% CI 0.77-0.97 in Q4), eicosapentaenoic acid (aHR 0.86, 95% CI 0.79-0.98 in Q4), docosapentaenoic acid (aHR 0.88, 95% CI 0.79-0.99 in Q4), and docosahexaenoic acid (aHR 0.88, 95% CI 0.79-0.99 in Q4).

Conclusion

The impact of dietary fatty acid on all-cause mortality was different in according to the kidney function. More specified and targeted counseling for restricting SFA and encouraging PUFA needs to be considered especially for subjects with lower eGFR.