Dietary diversity score and the incidence of chronic kidney disease in an agricultural Moroccan adults population

• Autorzy: Moustakim R. , Mziwira M. , El Ayachi M. , Belahsen R.
• Języki publikacji: EN

Abstrakty

EN

Background. Healthy diet plays an important role in the management of chronic kidney disease (CKD) and in the prevention of related comorbidities. Dietary diversity score (DDS) is well recognized as an indicator for assessing diet quality and food security. However, its association with CKD has not been investigated. Objective. The aim of this study was to estimate the prevalence of CKD and to evaluate its association with DDS among a Moroccan adults from Sidi Bennour province. Materials and methods. A cross sectional study was conducted among 210 individuals. General information among others was collected. Weight, height and waist circumference were measured and body mass index (BMI) was calculated. Blood samples were collected and the serum creatinine was determined. Subsequent glomerular filtration rate (eGFR) was estimated by the modification of diet in renal disease (MDRD) formula and the chronic kidney disease was defined by an eGFR<60 ml/min/1.73m². Dietary intake was assessed using a 24-hours dietary recall, and DDS was computed according to the FAO guidelines. Results. The participants mean age was 54.18±13.45 years, with a sex ratio of 0.38 and 4.4% as the prevalence of chronic kidney disease. The dietary diversity score was lower than 3 (lowest DDS) in 14.4% of the subjects, between 4 and 5 (medium DDS) in 72.5% and higher than 6 (high DDS) in 13.1% of the subjects. Subjects with higher DDS consistently have a higher level of eGFR compared to those with lower DDS while the DDS was not associated with the incidence of CKD in the present study. Conclusion. Even if no statistically significant association was found between CKD and dietary diversity, there is a relationship of higher eGFR levels among the study participants with higher dietary diversity.

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2022
• Tom: 73
• Numer: 3
• Opis fizyczny: p.293-301,fig.,ref.

Twórcy

autor

Moustakim R.

• Laboratory of Biotechnology, Biochemistry and Nutrition, Training and Research Unit on Nutrition and Food Sciences, Faculty of Sciences, Chouaib Doukkali University, El Jadida, Morocco

autor

Mziwira M.

• Laboratory of Bio-Geosciences and Materials Engineering, Higher Normal School, Hassan II University, Casablanca, Morocco

autor

El Ayachi M.

• Laboratory of Biotechnology, Biochemistry and Nutrition, Training and Research Unit on Nutrition and Food Sciences, Faculty of Sciences, Chouaib Doukkali University, El Jadida, Morocco

autor

Belahsen R.

• Laboratory of Biotechnology, Biochemistry and Nutrition, Training and Research Unit on Nutrition and Food Sciences, Department of Biology, Faculty of Sciences, Chouaib Doukkali University, El Jadida 24 000, Morocco

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Identyfikatory

DOI

10.32394/rpzh.2022.0221