Sugar types, genetic predictors of the gut microbiome, and the risk of chronic kidney disease: a prospective cohort study

Author:

Zheng Gang12,Zhang Yixiao123,Ou Fengrong4,Chang Qing12,Ji Chao12,Yang Honghao12,Chen Liangkai5,Xia Yang12ORCID,Zhao Yuhong12ORCID

Affiliation:

1. Department of Clinical Epidemiology, Shengjing Hospital of China Medical University, China Medical, University, No. 36, San Hao Street, Shenyang, Liaoning, 110004, China

2. Key Laboratory of Precision Medical Research on Major Chronic Disease, Shenyang, China

3. Department of Urology Surgery, Shengjing Hospital of China Medical University, China Medical University, Shenyang, China

4. School of Public Health, China Medical University, Shenyang, China

5. Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China

Abstract

Emerging studies suggest that focusing on the intake of specific types or sources of sugars may yield greater benefits in preventing chronic kidney disease (CKD).

Funder

China Association for Science and Technology

Shengjing Hospital of China Medical University

Department of Education of Liaoning Province

Publisher

Royal Society of Chemistry (RSC)

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