ArticleKidney research and clinical practice2026
Effects of dietary fatty acid on all-cause mortality according to the kidney function based on the nationwide population study.
Article in Kidney research and clinical practice, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundAlthough the relationship between fatty acids (FAs) and the risk of all-cause mortality has been long discussed, there is little evidence about the impact of each FA component on all-cause mortality by kidney function status.
methodsWe used data from the U.S. National Health and Nutrition Examination Survey 1999-2016. The intake of FAs was estimated as a percentage of total energy using a 1-day 24-hour dietary recall and divided by quartiles; the first quartile was regarded as a reference. We used a multivariate Cox proportional hazard model to identify the impact of FAs on all-cause mortality.
resultsAmong 44,332 participants, during 129.0 ± 62.4 months of follow-up, there were 1,623 (6.2%), 3,109 (22.3%), and 2,202 deaths (53.1%) in the estimated glomerular filtration rate (eGFR) ≥90, 60-90, and <60 mL/min/1.73 m2 groups, respectively. Higher intake of SFAs significantly increased the risk of all-cause mortality in participants with eGFR 60-90 mL/min/1.73 m2 (adjusted hazard ratio, 1.20 in the 4th quartile). Likewise, higher intake of most PUFAs (octadecadienoic acid, octadecatrienoic acid, omega-6, and omega-3) significantly decreased the risk of all-cause mortality in participants with eGFR 60-90 mL/min/1.73 m2 . These effects of both SFAs and PUFAs were attenuated in participants with eGFR ≥90 and <60 mL/min/1.73 m2 .
conclusionThe impact of dietary FAs on all-cause mortality was prominent in participants with eGFR 60-90 mL/min/1.73 m2 . More specified and targeted counseling for restricting SFAs and encouraging PUFAs needs to be considered, especially for participants with marginally decreased kidney function.
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