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Войти в исследования Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation · 2025
Diet Quality, Food Insecurity, and Chronic Kidney Disease: Insights From the US National Health and Nutrition Examination Survey.
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Hamdan Hiba, Kim Tae Youn, Plantinga Laura C, Seligman Hilary, Crews Deidra C, Tuot Delphine S
Аннотация
OBJECTIVES: Healthy eating patterns may prevent development of chronic kidney disease (CKD). Food insecurity is a known barrier to high diet quality. We examine the association of diet quality with CKD prevalence and food insecurity in a nationally representative population.
METHODS: Cross-sectional analysis of data was conducted among eligible adults (n = 5,974) in the 2017-2020 National Health and Nutrition Examination Survey. Multivariable linear and logistic regression models were used to examine the association between diet quality, assessed using the Healthy Eating Index (HEI)-2020, and CKD prevalence and between food insecurity, assessed using a 10-item questionnaire, and diet quality. CKD was defined as an estimated glomerular filtration rate <60 mL/min per 1.73 m2 or urine albumin-to-creatinine ratio ≥30 mg/g. Models adjusted for sociodemographic and health characteristics were conducted in the general population, among people with diabetes, and those with hypertension.
RESULTS: Diet quality was not significantly associated with CKD prevalence in the general population (adjusted odds ratio [aOR] per 10-point increase = 0.88; 95% confidence interval (CI): 0.78, 1.01). However, a 10-point higher HEI-2020 score was associated with 24% lower odds of CKD in those with diabetes (aOR = 0.76; 95% CI: 0.61, 0.95) and 20% lower odds in those with hypertension (aOR = 0.80; 95% CI: 0.69, 0.99). In adjusted models, no statistically significant association was observed between diet quality and food insecurity.
CONCLUSIONS: Poorer diet quality was associated with a higher prevalence of CKD among individuals with diabetes and/or hypertension. Addressing barriers to healthy eating is essential among individuals at risk for CKD.
METHODS: Cross-sectional analysis of data was conducted among eligible adults (n = 5,974) in the 2017-2020 National Health and Nutrition Examination Survey. Multivariable linear and logistic regression models were used to examine the association between diet quality, assessed using the Healthy Eating Index (HEI)-2020, and CKD prevalence and between food insecurity, assessed using a 10-item questionnaire, and diet quality. CKD was defined as an estimated glomerular filtration rate <60 mL/min per 1.73 m2 or urine albumin-to-creatinine ratio ≥30 mg/g. Models adjusted for sociodemographic and health characteristics were conducted in the general population, among people with diabetes, and those with hypertension.
RESULTS: Diet quality was not significantly associated with CKD prevalence in the general population (adjusted odds ratio [aOR] per 10-point increase = 0.88; 95% confidence interval (CI): 0.78, 1.01). However, a 10-point higher HEI-2020 score was associated with 24% lower odds of CKD in those with diabetes (aOR = 0.76; 95% CI: 0.61, 0.95) and 20% lower odds in those with hypertension (aOR = 0.80; 95% CI: 0.69, 0.99). In adjusted models, no statistically significant association was observed between diet quality and food insecurity.
CONCLUSIONS: Poorer diet quality was associated with a higher prevalence of CKD among individuals with diabetes and/or hypertension. Addressing barriers to healthy eating is essential among individuals at risk for CKD.