Vitamin D content in the diet and its relation to inflammati | 75918


Vitamin D content in the diet and its relation to inflammation marker in renal chronic Hemodialysis patients

Author(s): Reis de Alencar, Geórgia Rosa1; Clímaco Cruz, Kyria Jayanne1; Soares de Oliveira, Ana Raquel1; Silva Morais, Jennifer Beatriz1; Soares Severo, Juliana1; Rocha dos Santos, Loanne1; Rodrigues de Sousa Melo, Stéfany1; Noleto Magalhães, Rosana Célia2; Marreiro, Dilina do Nascimento1

Introduction: Studies have shown vitamin D deficiency in diets consumed by hemodialysis patients, which seems to contribute to inflammation in these patients.

Objective: To study the relationship between vitamin D content in the diet and serum concentrations of C-reactive protein in hemodialysis patients.

Methods: Transversal study with cases and controls, involving 93 individuals, aged between 20 and 60 years, divided into two groups: control group (healthy, n = 54) and case group (kidney patients, n = 39). Intake of vitamin D was assessed by three days food diaries using the software DietPro version 5.i. Serum C-reactive protein was analyzed by chemiluminescence. The data were analyzed with the software SPSS for Windows 20.0.

Results: The mean values of vitamin D intake were lower than those recommendations, with no statistical difference between the groups (p> 0.05). The average serum concentrations of C-reactive protein were 2.02 ± 1.14 mg/L for hemodialysis patients and 1.70 ± 1.41 mg/L for the control group, with significant difference between groups (p 0.05).

Conclusion: Therefore, chronic renal patients eating foods low in vitamin D. However, the study reveals correlation between dietary content of this vitamin and serum concentrations of C-reactive protein, suggesting that vitamin D intake does not influence the inflammatory process present in these patients

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Journal Highlights
  • Blood Glucose
  • Dietary Supplements
  • Cholesterol, Dehydration
  • Digestion
  • Electrolytes
  • Clinical Nutrition Studies
  • energy balance
  • Diet quality
  • Clinical Nutrition and Hospital Dietetics