Higher dietary inflammatory index is associated with increased all-cause mortality in adults with chronic kidney disease

Abstract

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BackgroundDiet property grounded on inflammatory potential, evaluated by the dietary inflammatory index (DII), has been proven to be connected with mortality, while studies of adults with chronic kidney disease (CKD) are scarce.ObjectiveThe purpose of this research was to evaluate the interrelationships between DII and all-cause mortality among adults with CKD.MethodsIn the National Health and Nutrition Examination Survey (NHANES) 2001–2006, we identified and evaluated data of 4,554 adults with CKD. DII scores were calculated from 24 h of dietary consumption at baseline. Vital status was followed through 31 December 2015. The association of all-cause mortality with DII score was assessed using the Kaplan–Meier curve and the Cox regression analysis.ResultsAfter an average follow-up of 132.103 months, a total of 1,246 (27.36%) deaths were recorded. The death rates in the DII tertile categories were 24.04, 26.81, and 31.23%, respectively. The Kaplan–Meier curve showed increased death risks for the high DII tertile as compared with the low DII tertile. After we adjusted for a broad range of possible confounders, the estimation between extreme tertiles of DII scores presented a positive and significant association with all-cause mortality [hazard ratio (HR): 1.21, 95% CI: 1.05–1.39].ConclusionOur results confirm the hypothesis that proinflammatory diets contribute to the increased all-cause mortality in adults with CKD.

Keywords

• dietary inflammatory index (DII)
• chronic kidney disease
• mortality
• nutrition
• national health and nutrition examination survey (NHANES)