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<p>Inflammation plays a critical role in the development of kidney disease of all forms while dietary factors have been consistently found to regulate inflammation. The incidence of kidney disease has been on the rise in Ghana in recent years and some hypothesis have emerged suggesting the influence of dietary transition from the typical Ghanaian diet which is rich in vegetables, fruits and whole grains (anti-inflammatory diet) to a more westernized diet high in saturated fats and simple sugars (pro-inflammatory diet) could be implicated in this public health trend. This study highlights the association between dietary inflammatory potential and chronic kidney disease among patients at Korle-Bu Teaching Hospital, Ghana. The study utilized a retrospective case-control method involving 100 participants with Chronic Kidney Disease (CKD) in the case group and 100 participants in the control (non-CKD), determined using the Cochrane formula between August 2022 and October 2022. A structured WHO/FAO food frequency questionnaire (FFQ) was adopted and employed to collect data on the dietary patterns of the study participants. The construction of the dietary inflammatory index scores was employed using methods described in other studies. Dietary Inflammatory Index (DII) score was calculated using 29 dietary parameters derived from the FFQ and total scores were classified into five quintiles. The results of this study revealed that 20% of all the participants had DII score in the 5th quintile (Highly pro-inflammatory diet). A significantly higher number of participants with CKD (31%) had 5th Quintile scores of DII compared to 9% of the control (non-CKD). The study also revealed that the odds of CKD in participants increased with increasing DII quintiles; odds of the 3rd Quintile (1.23 to 2.82) was [OR = 2.98(1.14–7.79)], 4th Quintile (2.83 to 4.45) [OR = 5.17(1.95, 13.70)] and 5th Quintile (4.46 to 6.12) [OR = 6.54(13.16, 32.40]. This study concluded that the DII score of the diet of participants had a significant relationship with the odds or association with CKD.</p>

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Association between dietary inflammatory potential and chronic kidney disease among patients at Korle-Bu Teaching Hospital, Ghana

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月26日

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  • Antwi Joseph Barimah,
  • Eugenia Afoakwa,
  • Henry Ofosu Addo,
  • Christopher Larbie,
  • Elvis Nutifafa Agbley,
  • Adansi Whitney

摘要

Inflammation plays a critical role in the development of kidney disease of all forms while dietary factors have been consistently found to regulate inflammation. The incidence of kidney disease has been on the rise in Ghana in recent years and some hypothesis have emerged suggesting the influence of dietary transition from the typical Ghanaian diet which is rich in vegetables, fruits and whole grains (anti-inflammatory diet) to a more westernized diet high in saturated fats and simple sugars (pro-inflammatory diet) could be implicated in this public health trend. This study highlights the association between dietary inflammatory potential and chronic kidney disease among patients at Korle-Bu Teaching Hospital, Ghana. The study utilized a retrospective case-control method involving 100 participants with Chronic Kidney Disease (CKD) in the case group and 100 participants in the control (non-CKD), determined using the Cochrane formula between August 2022 and October 2022. A structured WHO/FAO food frequency questionnaire (FFQ) was adopted and employed to collect data on the dietary patterns of the study participants. The construction of the dietary inflammatory index scores was employed using methods described in other studies. Dietary Inflammatory Index (DII) score was calculated using 29 dietary parameters derived from the FFQ and total scores were classified into five quintiles. The results of this study revealed that 20% of all the participants had DII score in the 5th quintile (Highly pro-inflammatory diet). A significantly higher number of participants with CKD (31%) had 5th Quintile scores of DII compared to 9% of the control (non-CKD). The study also revealed that the odds of CKD in participants increased with increasing DII quintiles; odds of the 3rd Quintile (1.23 to 2.82) was [OR = 2.98(1.14–7.79)], 4th Quintile (2.83 to 4.45) [OR = 5.17(1.95, 13.70)] and 5th Quintile (4.46 to 6.12) [OR = 6.54(13.16, 32.40]. This study concluded that the DII score of the diet of participants had a significant relationship with the odds or association with CKD.