Relationship Between Renal Inflammation and Some Current Dietary Components in Chronic Kidney Disease
TURKISH NEPHROLOGY DIALYSIS AND TRANSPLANTATION JOURNAL, cilt.27, sa.1, ss.14-25, 2018 (ESCI, Scopus, TRDizin)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 27 Sayı: 1
- Basım Tarihi: 2018
- Doi Numarası: 10.5262/tndt.2018.1001.02
- Dergi Adı: TURKISH NEPHROLOGY DIALYSIS AND TRANSPLANTATION JOURNAL
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.14-25
- Hacettepe Üniversitesi Adresli: Evet
Özet
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.