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Table 7 Characteristics of the subjects according to quartiles of dietary inflammatory index (DII)

From: Foods contributing to nutrients intake and assessment of nutritional status in pre-dialysis patients: a cross-sectional study

Characteristics

Quartiles of dietary inflammatory index

(n = 256)

P value3,4

Q1

(n = 64)

Q2

(n = 64)

Q3

(n = 64)

Q4

(n = 64)

DII

 Median

0.53

1.71

2.67

3.75

 

 Minimum, maximum

−3.77, 1.14

1.19, 2.21

2.22, 3.13

3.13,5.46

 

Age

64.1 ± 9.5a

58.3 ± 11.5b

61.5 ± 12.5ab

55.6 ± 13.1b

< 0.001

Male (%)

38 (59.4)2

34 (53.1)

40 (62.5)

41 (64.1)

0.6

Weight (kg)

67.2 ± 11.81

64.6 ± 9.8

68.1 ± 12.8

69.8 ± 14.0

0.11

BMI, kg/m2

25.3 ± 3.8

24.4 ± 2.9

25.4 ± 3.8

25.9 ± 4.2

0.16

CKD stage (%)

    

0.38

 Stage 1

6 (9.4)

6 (9.4)

8 (12.5)

7 (10.9)

 

 Stage 2

10 (15.6)

17 (26.6)

11 (17.2)

21 (32.8)

 

 Stage 3a

12 (18.8)

13 (20.3)

9 (14.1)

7 (10.9)

 

 Stage 3b

19 (29.7)

9 (14.1)

16 (25.0)

13 (20.3)

 

 Stage 4

15 (23.4)

16 (25.0)

15 (23.4)

10 (15.6)

 

 Stage 5

2 (3.1)

3 (4.7)

5 (7.8)

6 (9.4)

 

eGFR, mL/min/1.73m2

47.6 ± 25.0

52.7 ± 26.4

48.9 ± 29.3

52.5 ± 28.8

0.63

SBP, mmHg5

129.7 ± 12.9

126.0 ± 13.2

128.3 ± 11.2

128.1 ± 13.4

0.46

DBP, mmHg5

77.5 ± 10.5

76.3 ± 10.6

77.6 ± 9.4

79.7 ± 9.3

0.29

Current diabetes, n (%)

31 (48.4)

25 (39.1)

27 (42.2)

24 (37.5)

0.61

Fasting blood glucose, mg/dL

120.5 ± 36.4

112.6 ± 35.2

115.1 ± 22.4

109.9 ± 26.4

0.25

Malnutrition (%)6

4 (6.3)

16 (25.0)

7 (10.9)

4 (6.3)

< 0.01

  1. 1The data are presented as means ± standard deviations
  2. 2The data are presented as number (percentage)
  3. 3One-way ANOVA was performed to compare the continuous parameters according to the DM comorbidity and GFR category
  4. 4Chi-square test was performed to compare the categorical parameters according to the DM cmorbidity and GFR category
  5. 5SBP and DBP data were missing in 8 subjects
  6. 6Malnutrition was defined using SGA by the clinical dietitian