Table 4 Major foods contributing to protein intake of CKD patients according to DM comorbidity and GFR category
Ranking (% of Protein/d) | Total (n = 256) | DM-CKD (n = 107) | Non-DM-CKD (n = 149) | P value2, 3, 4 | ||
|---|---|---|---|---|---|---|
Early-CKD (n = 49) | Late-CKD (n = 58) | Early-CKD (n = 77) | Late-CKD (n = 72) | |||
1 Refined grains4,5 | 17.1 ± 0.51 | 14.6 ± 1.1b | 16.5 ± 1.0ab | 16.7 ± 1.9ab | 19.7 ± 1.0a | < 0.01 |
2 Fish4 | 13.0 ± 0.7 | 11.7 ± 1.3 | 14.0 ± 1.4 | 13.2 ± 1.5 | 12.7 ± 1.4 | 0.76 |
3 Red meat4 | 12.9 ± 0.6 | 14.4 ± 1.3 | 12.0 ± 1.3 | 13.2 ± 1.5 | 12.5 ± 1.1 | 0.49 |
4 Legumes4, 5 | 8.5 ± 0.5 | 10.8 ± 1.2a | 10.4 ± 1.4ab | 6.7 ± 0.8b | 7.2 ± 0.7ab | < 0.01 |
5 Eggs4 | 5.4 ± 0.3 | 5.0 ± 0.5 | 4.6 ± 0.6 | 5.5 ± 0.6 | 6.3 ± 0.7 | 0.37 |
6 Whole grains4, 5 | 4.9 ± 0.4 | 6.4 ± 0.7a | 6.2 ± 1.0ab | 3.9 ± 0.4b | 4.0 ± 0.7b | < 0.01 |
7 Seafood2 | 4.5 ± 0.4 | 3.7 ± 0.8 | 4.0 ± 1.0 | 5.3 ± 0.6 | 4.7 ± 0.8 | 0.31 |
8 Cooked vegetables2 | 4.3 ± 0.2 | 4.2 ± 0.3 | 4.1 ± 0.4 | 4.3 ± 0.5 | 4.6 ± 0.4 | 0.58 |
9 Poultry2 | 4.2 ± 0.5 | 5.0 ± 1.2 | 5.1 ± 1.5 | 4.3 ± 0.5 | 2.7 ± 0.8 | 0.83 |
10 Seasoning3 | 3.5 ± 0.1 | 3.7 ± 0.3 | 3.5 ± 0.2 | 3.5 ± 0.4 | 3.5 ± 0.3 | 0.88 |