Plasma Trimethylamine N-Oxide Levels Are Associated with Poor Kidney Function in People with Type 2 Diabetes

Author:

Kalagi Nora A.1ORCID,Thota Rohith N.23,Stojanovski Elizabeth4,Alburikan Khalid A.1,Garg Manohar L.2ORCID

Affiliation:

1. Department of Clinical Pharmacy, College of Pharmacy, King Saud University, Riyadh 11362, Saudi Arabia

2. School of Biomedical Sciences and Pharmacy, University of Newcastle, Callaghan, NSW 2308, Australia

3. Department of Biomedical Sciences, Macquarie University, Sydney, NSW 2109, Australia

4. School of Mathematical and Physical Science, University of Newcastle, Callaghan, NSW 2308, Australia

Abstract

Previous studies have linked elevated plasma trimethylamine N-oxide (TMAO) levels to poor renal function. The relationship between TMAO and chronic kidney disease (CKD) in type 2 diabetes (T2D) is still unclear. We investigated the association between plasma TMAO levels and CKD in patients with T2D. A cross-sectional study of 133 patients with T2D with or without CKD has been conducted. Blood biomarkers of kidney function, diabetes, and inflammation were assessed in the study participants. Plasma TMAO levels were quantified using UPLC-MS/MS. People with T2D and CKD exhibited significantly higher plasma TMAO levels [10.16 (5.86–17.45) µmol/L] than those without CKD [4.69 (2.62–7.76) µmol/L] (p = 0.002). Participants in the highest quartile of TMAO levels (>8.38 µmol/L) presented relatively elevated serum creatinine levels and a higher number of people with CKD than those in the lower quartiles. TMAO levels were significantly correlated with kidney function biomarkers, including estimated glomerular filtration rate and urinary albumin to creatinine ratio. The association between TMAO and CKD was evident (p < 0.0001) and remained significant after adjusting for risk factors of kidney disease, including age, gender, body mass index, duration of diabetes, and smoking. These findings suggest the association between plasma TMAO and CKD in patients with T2D.

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

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