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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