Association between dietary patterns and kidney function parameters in adults with metabolic syndrome: A cross-sectional study

Ahmad Syauqy, Chien Yeh Hsu, Hsiu An Lee, Hsiao Hsien Rau, Jane C.J. Chao

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

This study explored the association between dietary patterns and kidney function parameters in adults with metabolic syndrome in Taiwan. This cross-sectional study was undertaken in 56,476 adults from the health screening centers in Taiwan from 2001 to 2010. Dietary intake and dietary patterns were assessed using a food frequency questionnaire and principal component analy-sis, respectively. Blood urea nitrogen (BUN), creatinine, estimated glomerular filtration rate (eGFR), and uric acid were measured as clinical parameters of kidney function. Multivariate linear regression was conducted to explore the relationship between dietary patterns and kidney function parameters. After adjusting for confounders, the highest tertiles of the processed food–sweets dietary pattern and the meat–seafood–eggs dietary pattern were associated with increased BUN, creatinine, and uric acid but decreased eGFR (all adjusted p < 0.05). Meanwhile, the highest tertiles of the veggie–fruit–grains dietary pattern and the milk–dairy dietary pattern were associated with decreased BUN, creatinine, and uric acid but increased eGFR (all adjusted p < 0.05). A processed food–sweets dietary pattern or a meat–seafood–eggs dietary pattern is associated with worse kidney function parameters in adults with metabolic syndrome. In contrast, a veggie–fruit–grains dietary pattern or a milk–dairy dietary pattern is associated with better kidney function parameters.

Original languageEnglish
Article number40
Pages (from-to)1-14
Number of pages14
JournalNutrients
Volume13
Issue number1
DOIs
Publication statusPublished - Jan 2021

Keywords

  • Cross-sectional study
  • Dietary patterns
  • Kidney function
  • Metabolic syndrome
  • Taiwan

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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