Abstract

The effect of dyslipidemia on peritoneal dialysis (PD) patients based on the presence of residual renal function (RRF; renal creatinine clearance >2 mL/min/1.73 m2 ) is unknown. Data from the Taiwan Renal Registry Data System between 2005 and 2012 were analyzed to estimate the association between dyslipidemia and mortality in PD patients. Long-term PD patients (n = 8032) were divided into groups with (RRF; n = 2691, 33.5%) and without RRF (non-RRF; n = 5341, 66.5%). The primary outcome was three-year mortality, and multivariate Cox regression was used for survival analysis. After stratifying the total cholesterol (TC) level between the first and third years, the hazard ratio for mortality was estimated. In the non-RRF group, TC < 120 mg/dL was associated with independently increased risk of mortality. In the RRF group, low TC was not independently correlated with increased mortality, but TC > 285 mg/dL was associated with increased risk. PD patients with higher level of TC (>200 mg/dL) in both first and third years of dialysis had significantly lower risk of mortality. In this nationwide cohort study, PD patients without RRF who had low TC level had the highest mortality, in contrast to those with RRF. Malnutrition in long-term PD patients without RRF is an important issue to be monitored.

Original languageEnglish
Article number300
JournalNutrients
Volume10
Issue number3
DOIs
Publication statusPublished - Mar 3 2018

    Fingerprint

Keywords

  • Lipid
  • Malnutrition
  • Mortality
  • Peritoneal dialysis
  • Residual renal function
  • Multivariate Analysis
  • Humans
  • Middle Aged
  • Male
  • Kidney Diseases/diagnosis
  • Cholesterol/blood
  • Time Factors
  • Adult
  • Biomarkers/blood
  • Female
  • Kidney/physiopathology
  • Dyslipidemias/blood
  • Glomerular Filtration Rate
  • Malnutrition/blood
  • Risk Factors
  • Kaplan-Meier Estimate
  • Proportional Hazards Models
  • Treatment Outcome
  • Chi-Square Distribution
  • Taiwan/epidemiology
  • Aged
  • Peritoneal Dialysis/adverse effects

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

Cite this