Turkish Journal of Nephrology
Review

Relationship Between Renal Inflammation and Some Current Dietary Components in Chronic Kidney Disease

1.

İzmir Katip Çelebi Üniversitesi, Beslenme ve Diyetetik Bölümü, İzmir, Türkiye

2.

Hacettepe Üniversitesi, Beslenme ve Diyetetik Bölümü, Ankara, Türkiye

Turkish J Nephrol 2018; 27: 14-25
DOI: 10.5262/tndt.2018.1001.02
Read: 483 Downloads: 275 Published: 30 January 2019

Chronic kidney disease can be defined as chronic and progressive deterioration of the regulation of fluid-solute balance and metabolic-endocrine functions of the kidney due to diminishing glomerular filtration. Inflammation in renal disease can develop as a cause or an outcome, and it has been reported in recent studies that inflammation is among the most important causes of disease-related mortality. Investigations on inflammation and diet interactions have shown that the effects of nutrients such as polyunsaturated fatty acids, vitamin D, vitamin E and other dietary components such as carnitine, lipoic acid, flavanoids, probiotics and prebiotics may have positive effects on the renal inflammation process. In this review, the potential anti-inflammatory effects of some current dietary components in chronic kidney disease were studied.

Files
EISSN 2667-4440