Baked Food Consumption Is A Risk Factor for Chronic Kidney Disease: A 1:1 Paired Case-control Study

Abstract

Background Chronic Kidney Disease (CKD) has become a global public health problem. Identifying the risk factors of CKD can provide strategies for the prevention of CKD. Studies showed that lifestyles play an important role in CKD, but the relationship between them remained unclear. Thus we aimed to explore the association of lifestyle behaviors (the dietary habits especially) with CKD. Methods A 1:1 matched case-control study including 1414 participates from the HUIQIAO health database system from Jan. 2015 to Dec. 2018 was conducted. Our main outcome measure was the diagnose of CKD, and exposures were lifestyle behaviors measured by a questionnaire. The anthropometric characteristics were included as confounding variables. Results We used conditional logistics regression to assess the odds ratios (ORs) and adjusted ORs for the risk factors. With the assumption of missing at random (MAR) pattern, the missing values of confounding variables and exposures were handled by multiple imputation. We found that lifestyle behaviors regarding skipping breakfast ≥ 3 times per week (1.672, 95% CI, 1.086–2.574), sleep efficiency ≤ 75% (1.633, 95% CI, 1.195–2.232), consuming baked food frequently (1.683, 95% CI, 1.163–2.434), proper intake of oil (0.789, 95% CI, 0.624–0.996), proper intake of aquatic product (0.732, 95% CI, 0.567–0.944), proper intake of soybean and nuts (0.625, 95% CI, 0.447–0.873) were associated with CKD. Conclusion These results suggest that moderate intake of soybean, nuts, and aquatic product, control oil intake, having breakfast at least 4 times per week, maintaining good sleep efficiency, and consuming less baked foods may contribute to prevent the development of CKD. Trial registration: This study is registered at http://www.chictr.org.cn (ChiCTR2000031864).