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    jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://irlib.pccu.edu.tw/handle/987654321/52091


    题名: Dietary quality indices and recurrent chronic kidney disease in Taiwanese post-renal transplant recipients
    作者: Lin, I-Hsin
    Wong, Te-Chih
    Duong, Tuyen Van
    Nien, Shih-Wei
    Tseng, I-Hsin
    Wang, Hsu-Han
    Chiang, Yang-Jen
    贡献者: 保健營養學系
    关键词: chronic kidney disease
    dietary quality
    kidney function
    renal transplant recipients
    Taiwan
    日期: 2023-01-09
    上传时间: 2023-05-09 09:59:20 (UTC+8)
    摘要: Background: This study investigated the association between dietary quality indices and recurrent chronic kidney disease (rCKD) in Taiwanese post-renal transplant recipients (RTRs). Methods: This prospective study recruited RTRs aged >18 years with a functioning allograft and without any acute rejection in the past 3 months from September 2016 to June 2018. Dietary quality indices included the Alternative Healthy Eating Index (AHEI) and AHEI-2010, and the Taiwanese version of the AHEI (AHEI-Taiwan) was calculated using 3-day dietary records, and calculated scores were divided into quartiles. Laboratory data were collected from medical records. rCKD was defined as an estimated glomerular filtration rate (eGFR) of <60 mL/min/1.73 m2. Logistic regression analysis was performed to analyze the associations. Results: This study included 102 RTRs. The RTRs with higher AHEI, AHEI-Taiwan, and AHEI-2010 scores were older and had higher eGFRs and lower odds of rCKD. As compared with the lowest quartile, patients with the highest quartiles of the AHEI [odds ratio (OR), 0.10; 95% confidence interval (95% CI): 0.02, 0.49; p-trend = 0.004), AHEI-2010 (OR, 0.17; 95% CI: 0.04, 0.72; p-trend = 0.016], and AHEI-Taiwan (OR, 0.13; 95% CI: 0.03–0.59; p-trend = 0.008) had lower odds of rCKD, respectively. As compared with the lowest quartile, patients who consumed the highest quartiles of red and processed meat had 11.43 times higher odds of rCKD (OR, 11.43; 95% CI: 2.30–56.85; p for trend [removed]
    關聯: Frontiers in Nutrition開放取用卷 9 9 January 2023 論文號碼 1023000
    显示于类别:[保健營養學系 ] 期刊論文

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