Title: Dietary habit and other risk factors of chronic kidney disease among patients attending Dessie referral hospital, Northeast Ethiopia

Biography:

Foziya M Hussien is mainly expert in nutrition and chronic diseases, and then in methods, analysis and models that used for health and healthy related researches. She validate nutrition assessment tools which used for HIV/AIDS patients in 2017. Currently, she is a lecturer in Wollo University and involved in many researches, community service and projects.  In addition, she works as a principal investigator in the project title of improving the nutritional status of children and women’s through dietary diversification in collaboration with ISD/IFOAM.  She did a research which explore the dietary habit of chronic kidney patients using dietary history in collaboration with Wollo University. I hope that you will consider this article for presentation in your conference. Thank you for your consideration.

Abstract

Background: In developing countries, the burden of chronic kidney disease (CKD) is rising due to poor access to early detection and management services. In Ethiopia, little is known about the context specific risk factors and their magnitude particularly the dietary habit of patients is not studied. Therefore, this study aimed to determine the dietary habit and other risk factors of chronic kidney disease in Northeast Ethiopia. We conducted a facility-based unmatched case-control study utilizing quantitative method of data collection. Data was collected on a total of 66 cases and 134 controls using structured questionnaire and anthropometric measurements. Dietary habit were assessed using dietary history questionnaire. Medical history, patient chart review and physical examination were employed using standard procedures.  . To identify independent predictors of chronic kidney disease among adults, we conducted a multivariable logistic regression analysis. About 54.5% cases and 46.3% of controls were female, while 40.9% of cases and 38.8% of controls were within the age group of 36-55. All cases and 128 (95.5%) controls consumed meat. History of hypertension (Adjusted Odds Ratio (AOR) =2.39; 95% Confidence Interval (CI): 1.17 – 4.89), anemia (AOR=2.38; 95% CI: 1.04 – 5.42), type of cooking oil use (AOR=2.10; 95% CI: 1.01 – 4.35) and family history of chronic kidney diseases (AOR=8.77; 95% CI: 3.73 – 20.63) were significantly associated with the odds of having CKD.

Conclusion: History of hypertension, anemia, family history of CKD and palm oil consumption were found to be risk factors for CKD. Meat consumption is high among patients with CKD. Dietary counseling intervention and dietary modifications is important in CKD prevention. Furthermore, routine urinalysis and estimation of glomerular filtration rate (GFR) for all hospitalized patients with hypertension and anemia might help to detect it at earlier stage for a better prognosis.