2018, Cilt 27, Sayı 1, Sayfa(lar) 014-025
Relationship Between Renal Inflammation and Some Current Dietary Components in Chronic Kidney Disease
DOI 10.5262/tndt.2018.1001.02
Neslihan ÜLGER ÖZTÜRK1, Reyhan NERGIZ-UNAL2
1İzmir Katip Çelebi Üniversitesi, Beslenme ve Diyetetik Bölümü, İzmir, Türkiye
2Hacettepe Üniversitesi, Beslenme ve Diyetetik Bölümü, Ankara, Türkiye
Keywords: Chronic kidney disease, Nutrition, Inflammation, Diet

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.

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