Abstract
Background
Chronic kidney disease-associated pruritus (CKD-aP) is a common and bothersome symptom among hemodialysis patients. This study aimed to determine the association of energy-adjusted dietary inflammatory (E-DII) index with the risk and severity of CKD-aP in hemodialysis patients.
Methods
This cross-sectional study was conducted on 200 hemodialysis patients. A valid 168-item semi-quantitative Food Frequency Questionnaire (FFQ) was used to assess the usual food intake and calculated E-DII. Yosipovitch Itch Questionnaire was used to assess CKD-aP. Based on the E- DII score, odds ratios, and 95% confidence intervals were calculated for the risk of CKD-aP. Linear regression analysis was used to determine the association between E-DII scores and biochemical parameters, CKD-aP score, and pruritus VAS score.
Results
The continuous E-DII score was significantly associated with the risk of CKD-aP in all three models. (model 1; OR = 1.19 (1.02–1.40), model 2; OR = 1.29 (1.00-1.65), and model 3 OR = 1.41 (1.00-1.98)). in all three models, the linear regression analysis showed a significant relationship between the E-DII score and CKD-aP score, as well as the VAS score (P ≤ .05). However, there was no significant association between E-DII and biochemical parameters (P ≥ .05).
Conclusions
This study provides evidence that higher consumption of a pro-inflammatory diet is associated with an increased risk of CKD-aP in hemodialysis patients. Future studies with prospective and interventional designs are required to clarify the association between this dietary index and CKD-aP in hemodialysis patients.