Kidney Week

Abstract: SA-PO0890

Food and Nutrition Insecurity in Advanced Kidney Disease: Understanding Patient Preferences for "Food Is Medicine" Approaches

Session Information

• Health Maintenance, Nutrition, and Metabolism
  October 24, 2026 | Location: Exhibit Hall A, Convention Center
  Abstract Time: 10:00 AM - 12:00 PM

Category: Health Maintenance, Nutrition, and Metabolism

• 1500 Health Maintenance, Nutrition, and Metabolism

Authors

• Hamdan, Hiba, UC Davis Health, Sacramento, California, United States

Hiba Hamdan, MBBS, MPH

• Yang, Grace, UC Davis Health, Sacramento, California, United States

Grace Yang

• Kim, Tae Youn, UC Davis Health, Sacramento, California, United States

Tae Youn Kim, PhD, RN

• Tong, Claire, UC Davis Health, Sacramento, California, United States

Claire Tong

• Hernandez, Valeria, UC Davis Health, Sacramento, California, United States

Valeria Hernandez

• Andreychenko, Irina, UC Davis Health, Sacramento, California, United States

Irina Andreychenko

• Tuot, Delphine S., University of California San Francisco, San Francisco, California, United States

Delphine S. Tuot, MD

Background

Food insecurity, defined as limited access to adequate food, is common among patients with chronic kidney disease (CKD) and is associated with increased morbidity and mortality. Nutrition insecurity, a related but distinct concept, focuses on access to healthy foods. The prevalence of nutrition insecurity and barriers to healthy eating in CKD remain poorly characterized. As Food is Medicine (FIM) interventions gain attention to address food and nutrition insecurity, little is known about CKD patients' preferences for different FIM interventions.

Methods

In this ongoing cross-sectional study, patients with advanced CKD (estimated glomerular filtration rate (eGFR) <30 mL/min/1.73 m² ) are assessed for food insecurity (USDA 6-item survey), nutrition insecurity (Tufts Nutrition Security Screener), and social risk factors (Accountable Health Communities Health Related Social Needs Screening Tool). Participants also report preferences for FIM interventions, including medically tailored meals( MTMs), grocery boxes, and produce prescriptions.

Results

Among the 73 patients surveyed thus far, mean age is 67.3 years (SD 17.1); 47% are female, 21% identify as Hispanic, and 9% as Black. Nearly two-thirds of participants (63%) have diabetes and 90% hypertension; mean eGFR is 21.7 mL/min/1.73 m² (SD 6.9). Food insecurity has been reported by 24% of participants; nutrition insecurity has been reported by 13%. Compared with food secure participants, those with food insecurity are significantly more likely to report additional social risk factors, including financial strain (77% vs 8%), housing insecurity (24% vs 2%), and transportation insecurity (35% vs 6%). Regardless of food or nutrition security status, 80% of respondents expressed interest in a FIM intervention; preferences include MTMs (39%), grocery box deliveries (40%), and produce prescriptions (21%). Most commonly reported barriers to healthy eating include unhealthy traditional dietary patterns (42%), the high cost of healthy foods (36%), and physical limitations affecting food preparation (25%).

Conclusion

Food insecurity is more prevalent than nutrition insecurity among patients with advanced CKD. The majority of patients expressed interest in FIM interventions, with varied preferences. These findings are critical to inform patient-centered dietary interventions and future FIM trials in people with advanced CKD.

Acknowledgment

This work supported by a research grant from Dialysis Clinic,Inc."

Funding

• Private Foundation Support