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Probiotic Intake and Inflammation in Patients With Chronic Kidney Disease: An Analysis of the CKD-REIN Cohort

BACKGROUND AND AIMS: Little is known about the effects of probiotics on inflammation in the context of chronic kidney disease (CKD). We investigated the association between probiotic intake and inflammation in patients with moderate-to-advanced CKD. METHODS: We performed a cross-sectional study of 8...

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Autores principales: Wagner, Sandra, Merkling, Thomas, Metzger, Marie, Koppe, Laetitia, Laville, Maurice, Boutron-Ruault, Marie-Christine, Frimat, Luc, Combe, Christian, Massy, Ziad A., Stengel, Bénédicte, Fouque, Denis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9005823/
https://www.ncbi.nlm.nih.gov/pubmed/35433774
http://dx.doi.org/10.3389/fnut.2022.772596
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author Wagner, Sandra
Merkling, Thomas
Metzger, Marie
Koppe, Laetitia
Laville, Maurice
Boutron-Ruault, Marie-Christine
Frimat, Luc
Combe, Christian
Massy, Ziad A.
Stengel, Bénédicte
Fouque, Denis
author_facet Wagner, Sandra
Merkling, Thomas
Metzger, Marie
Koppe, Laetitia
Laville, Maurice
Boutron-Ruault, Marie-Christine
Frimat, Luc
Combe, Christian
Massy, Ziad A.
Stengel, Bénédicte
Fouque, Denis
author_sort Wagner, Sandra
collection PubMed
description BACKGROUND AND AIMS: Little is known about the effects of probiotics on inflammation in the context of chronic kidney disease (CKD). We investigated the association between probiotic intake and inflammation in patients with moderate-to-advanced CKD. METHODS: We performed a cross-sectional study of 888 patients with stage 3–5 CKD and data on serum C-reactive protein (CRP) levels and a concomitant food frequency questionnaire. We estimated the odds ratios (ORs) [95% confidence interval (CI)] for various CRP thresholds (>3, >4, >5, >6, and >7 mg/L) associated with three intake categories (no yoghurt, ordinary yoghurt, and probiotics from yoghurts or dietary supplements) and two frequency categories (daily or less than daily). RESULTS: The 888 study participants (median age: 70; men: 65%) had a median estimated glomerular filtration rate of 28.6 mL/min/1.73 m(2) and a median [interquartile range] CRP level of 3.0 [1.6, 7.0] mg/L. Fifty-seven percent consumed ordinary yoghurt and 30% consumed probiotic yoghurt. The median intake frequency for yoghurt and probiotics was 7 per week. Relative to participants not consuming yoghurt, the ORs [95% CI] for CRP > 6 or >7 mg/L were significantly lower for participants consuming ordinary yoghurt (0.58 [0.37, 0.93] and 0.57 [0.35, 0.91], respectively) and for participants consuming probiotics (0.54 [0.33, 0.9] and 0.48 [0.28, 0.81], respectively), independently of age, sex, body mass index, CKD stage, cardiovascular disease, and fibre, protein and total energy intakes. The ORs were not significantly lower for CRP thresholds >3, >4, and >5 mg/L and were not significantly greater in daily consumers than in occasional consumers. CONCLUSION: We observed independent associations between the consumption of yoghurt or probiotics and lower levels of inflammation in patients with CKD. There was no evidence of a dose-effect relationship. CLINICAL TRIAL REGISTRATION: [https://www.clinicaltrials.gov/ct2/show/NCT03381950], identifier [NCT03381950].
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spelling pubmed-90058232022-04-14 Probiotic Intake and Inflammation in Patients With Chronic Kidney Disease: An Analysis of the CKD-REIN Cohort Wagner, Sandra Merkling, Thomas Metzger, Marie Koppe, Laetitia Laville, Maurice Boutron-Ruault, Marie-Christine Frimat, Luc Combe, Christian Massy, Ziad A. Stengel, Bénédicte Fouque, Denis Front Nutr Nutrition BACKGROUND AND AIMS: Little is known about the effects of probiotics on inflammation in the context of chronic kidney disease (CKD). We investigated the association between probiotic intake and inflammation in patients with moderate-to-advanced CKD. METHODS: We performed a cross-sectional study of 888 patients with stage 3–5 CKD and data on serum C-reactive protein (CRP) levels and a concomitant food frequency questionnaire. We estimated the odds ratios (ORs) [95% confidence interval (CI)] for various CRP thresholds (>3, >4, >5, >6, and >7 mg/L) associated with three intake categories (no yoghurt, ordinary yoghurt, and probiotics from yoghurts or dietary supplements) and two frequency categories (daily or less than daily). RESULTS: The 888 study participants (median age: 70; men: 65%) had a median estimated glomerular filtration rate of 28.6 mL/min/1.73 m(2) and a median [interquartile range] CRP level of 3.0 [1.6, 7.0] mg/L. Fifty-seven percent consumed ordinary yoghurt and 30% consumed probiotic yoghurt. The median intake frequency for yoghurt and probiotics was 7 per week. Relative to participants not consuming yoghurt, the ORs [95% CI] for CRP > 6 or >7 mg/L were significantly lower for participants consuming ordinary yoghurt (0.58 [0.37, 0.93] and 0.57 [0.35, 0.91], respectively) and for participants consuming probiotics (0.54 [0.33, 0.9] and 0.48 [0.28, 0.81], respectively), independently of age, sex, body mass index, CKD stage, cardiovascular disease, and fibre, protein and total energy intakes. The ORs were not significantly lower for CRP thresholds >3, >4, and >5 mg/L and were not significantly greater in daily consumers than in occasional consumers. CONCLUSION: We observed independent associations between the consumption of yoghurt or probiotics and lower levels of inflammation in patients with CKD. There was no evidence of a dose-effect relationship. CLINICAL TRIAL REGISTRATION: [https://www.clinicaltrials.gov/ct2/show/NCT03381950], identifier [NCT03381950]. Frontiers Media S.A. 2022-03-30 /pmc/articles/PMC9005823/ /pubmed/35433774 http://dx.doi.org/10.3389/fnut.2022.772596 Text en Copyright © 2022 Wagner, Merkling, Metzger, Koppe, Laville, Boutron-Ruault, Frimat, Combe, Massy, Stengel and Fouque. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Wagner, Sandra
Merkling, Thomas
Metzger, Marie
Koppe, Laetitia
Laville, Maurice
Boutron-Ruault, Marie-Christine
Frimat, Luc
Combe, Christian
Massy, Ziad A.
Stengel, Bénédicte
Fouque, Denis
Probiotic Intake and Inflammation in Patients With Chronic Kidney Disease: An Analysis of the CKD-REIN Cohort
title Probiotic Intake and Inflammation in Patients With Chronic Kidney Disease: An Analysis of the CKD-REIN Cohort
title_full Probiotic Intake and Inflammation in Patients With Chronic Kidney Disease: An Analysis of the CKD-REIN Cohort
title_fullStr Probiotic Intake and Inflammation in Patients With Chronic Kidney Disease: An Analysis of the CKD-REIN Cohort
title_full_unstemmed Probiotic Intake and Inflammation in Patients With Chronic Kidney Disease: An Analysis of the CKD-REIN Cohort
title_short Probiotic Intake and Inflammation in Patients With Chronic Kidney Disease: An Analysis of the CKD-REIN Cohort
title_sort probiotic intake and inflammation in patients with chronic kidney disease: an analysis of the ckd-rein cohort
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9005823/
https://www.ncbi.nlm.nih.gov/pubmed/35433774
http://dx.doi.org/10.3389/fnut.2022.772596
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