Nephrology and Mineral Metabolism Department, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Mexico City, Mexico.
Translational Research Center, Instituto Nacional de Pediatría, Mexico City, Mexico.
J Ren Nutr. 2023 Jan;33(1):78-87. doi: 10.1053/j.jrn.2022.07.004. Epub 2022 Jul 19.
The present study aims to determine the degree of Food Insecurity (FI) in adult patients with CKD during the COVID-19 pandemic, as well as the association between FI and food consumption.
A cross-sectional study was conducted on patients with chronic kidney disease (CKD), with and without substitutive treatment, and older than 18 years of age. Food security was measured using the Mexican Food Security Scale (MFSS). Sociodemographic data and a food frequency questionnaire were obtained. Multinomial logistic regression was performed using the 4 categories of food security (food security as reference); principal component analysis was also performed to assess the relationship between food consumption patterns and sociodemographic characteristics.
The prevalence of FI in patients with CKD was 71.6%, the most prevalent degree of FI was moderate. As FI increased, a greater amount of beans, eggs, sweets/desserts, soft drinks, and artificial juices (P < .001) was consumed. The risk factors of FI were diabetes, hypertension, unpaid occupation, living in the country's capital, having children at home, or a decrease in income due to the pandemic. Four main components were identified that were associated with the different degrees of FI.
The present study allowed us to conclude that more than 70% of CKD patients in the study cohort had some type of FI, which makes it difficult to adhere to treatment and may increase the risk of advanced CKD. A less healthy food pattern is associated with greater FI.
本研究旨在确定 COVID-19 大流行期间慢性肾脏病（CKD）成年患者的食物不安全程度，以及食物不安全与食物摄入之间的关系。
对患有慢性肾脏病（CKD）且有或没有替代治疗的年龄大于 18 岁的患者进行横断面研究。使用墨西哥食物安全量表（MFSS）测量食物安全。获取社会人口统计学数据和食物频率问卷。使用食物安全的 4 个类别（以食物安全为参考）进行多项逻辑回归分析；还进行了主成分分析，以评估食物消费模式与社会人口统计学特征之间的关系。
CKD 患者的食物不安全发生率为 71.6%，最常见的食物不安全程度为中度。随着食物不安全程度的增加，豆类、鸡蛋、甜食/点心、软饮料和人工果汁的摄入量也会增加（P<0.001）。食物不安全的危险因素有糖尿病、高血压、无薪职业、居住在首都、家中有孩子，或因疫情导致收入减少。确定了与不同程度食物不安全相关的四个主要成分。
本研究表明，研究队列中超过 70%的 CKD 患者存在某种类型的食物不安全，这使得难以坚持治疗，并可能增加进展性 CKD 的风险。更不健康的食物模式与更大程度的食物不安全相关。
