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

Ozturk N. U. , NERGİZ ÜNAL R.

TURKISH NEPHROLOGY DIALYSIS AND TRANSPLANTATION JOURNAL, cilt.27, sa.1, ss.14-25, 2018 (ESCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 27 Konu: 1
  • Basım Tarihi: 2018
  • Doi Numarası: 10.5262/tndt.2018.1001.02
  • Sayfa Sayıları: ss.14-25


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.