A/Prof. Kelly Lambert1, Ms Denelle Cosier1, Professor Andrew Mallett2,3
1University of Wollongong, Wollongong, Australia, 2James Cook University , Townsville , Australia, 3Townsville Hospital and Health Service, Townsville, Australia
Biography:
Kelly Lambert is a Dietitian and Associate Professor of Nutrition and Dietetics at the University of Wollongong, Australia. Her research interests and values are supporting people with kidney disease to live better lives.
Aim:
Describe the dietary intake and dietary patterns of people with genetic causes of kidney disease.
Background:
Few studies have comprehensively investigated the relationship between dietary patterns, nutrients, lifestyle habits and markers of disease progression in people with genetic causes of CKD.
Methods:
A 120-item validated food frequency questionnaire was completed either online or in hard copy. Demographic and lifestyle data was collected via REDCAP.
Results:
Of the 82 consenting participants, dietary data was obtained at baseline for 39 (48%). Participants were mostly female (69%), had PKD (67%), median age 50 (IQR: 40-67) years, healthy weight (BMI 24.2 ± 5.1 kg/m2) with adequate health literacy (97.5%) and good quality of life (median EQ-5D-5L QOL VAS score of 71/100 (IQR:51.7-80)).
Analysis of nutrient data indicated excessive protein (1.14 ± 0.5 g/kg; ideal 0.6-0.8g/kg) and saturated fat intake (13.4% of energy, ideal <10%), and adequate fibre 27 ± 11 g and sodium 1902 ± 831mg per day. The proportion of calories from non-core foods exceeded 30% (31.3 ± 14, ideal<15%) and the median diet quality score was 51% (IQR:36-58%) suggesting suboptimal diet quality.
Four distinct dietary patterns were apparent: animal heavy (diet high in meat, dairy, snacks); healthy eater (diet high in vegetables); sweet dominant; unhealthy (snacks, takeaways). These dietary patterns accounted for 63% of the variation in dietary patterns. Sampling adequacy was not significant, indicating a larger sample size is warranted.
Conclusions:
Preliminary results suggest attention to diet quality is required for people with genetic causes of kidney disease. Prospective exploration of the relationship between dietary intake and disease progression is warranted. Recruitment of males and those with lower health literacy would be useful.