Food Consumption in Chronic Kidney Disease: Association With Sociodemographic and Geographical Variables and Comparison With Healthy Individuals

Abstract

Objective: To describe the food consumption of individuals with chronic kidney disease (CKD) per sociodemographic and geographical characteristics and CKD treatment. In addition, we compared the food consumption of individuals with and without CKD.

Methods: Cross-sectional study using data from the National Health Survey (Brazil 2013) that included 60,202 individuals. Food consumption was evaluated with the following food intake markers: (1) regular consumption of fruit, vegetables, beans, milk, sugar-sweetened beverages (SSBs), sweets, red meat, and chicken; (2) weekly intake of fish; and (3) consumption of meat or chicken with excess fat, excess salt, and alcoholic beverage. The prevalence of these indicators was described per sociodemographic (gender, age, educational level, and race/skin color) and geographical (location of residence and geographical regions) variables in CKD and non-CKD individuals. Unadjusted and multiple logistic regression models, adjusted by sociodemographic and geographical variables, were applied.

Results: 60,202 individuals were divided into 5 groups: (1) non-CKD (n 5 59,363), (2) non-dialysis-dependent (n 5 480), (3) dialysis (n 5 48), (4) renal transplanted (n 5 17), and (5) untreated CKD (n 5 294). Age, education level, and geographic region were associated with food markers. Comparisons among those with CKD by treatment group showed that the dialysis group had a lower regular consumption of beans, alcoholic beverages, and salt in excess. Upon further comparisons with the non-CKD group, the CKD group (especially that in dialysis) showed a significantly lower regular consumption of beans, red meat, SSBs, salt in excess, and alcoholic beverages. Except for SSBs, this difference was maintained after adjustment.

Conclusions: Food consumption of the CKD individuals is influenced by sociodemographic and geographical characteristics. Food groups of which patients are normally advised to limit their dietary intake were those with the greatest difference between individuals with and without CKD and among the CKD treatments.