Using the concept of food as medicine to mitigate inflammation in patients undergoing peritoneal dialysis

Abstract

The most common kidney replacement therapy (KRT) worldwide is hemodialysis (HD), and only 5%–10% of patients are prescribed peritoneal dialysis (PD) as KRT. Despite PD being a different method, these patients also present particular complications, such as oxidative stress, gut dysbiosis, premature aging, and mitochondrial dysfunction, leading to an inflammation process and high cardiovascular mortality risk. Although recent studies have reported nutritional strategies in patients undergoing HD with attempts to mitigate these complications, more information must be needed for PD patients. Therefore, this review provides a comprehensive analysis of recent studies of nutritional intervention to mitigate inflammation in PD patients.

Food to Prevent Vascular Calcification in Chronic Kidney Disease

“…Consequently, a useful idea that has captured public attention is that food may become a tool to prevent or treat diseases and might be considered as medicine. This idea was conceptualized as medical nutritional therapy [ 12 ] or food as medicine [ 13 , 14 ]. When properly used, food may heal and may slow down and alleviate disease.…”