Disease-related malnutrition in chronic kidney disease

Adrian Slee, Joanne Reid

Research output: Contribution to journalReview articlepeer-review

7 Citations (Scopus)
339 Downloads (Pure)

Abstract

PURPOSE OF REVIEW: Disease-related malnutrition has complex and multifactorial pathophysiology. It is common in patients with chronic kidney disease (CKD) and has a devastating impact on morbidity and mortality. Given the rising numbers of patients diagnosed with CKD, disease-related malnutrition is an escalating clinical challenge. This review summarises current knowledge in relation to the development, screening and treatments for disease-related malnutrition in CKD. RECENT FINDINGS: New research has identified other potential causes for the development of malnutrition in CKD, including changes in taste and smell, and effects of polypharmacy. Screening and assessment studies have investigated different tools in relation to the new Global Leadership Initiative on Malnutrition (GLIM) criteria. Different modalities of low protein diets and the potential use of pre and probiotics are being explored. Furthermore, the importance of nutritional support, and possibly exercise during dialysis is being examined in terms of reducing anabolic resistance and catabolism. SUMMARY: Further research is required to better understand the nuances of the pathophysiology of disease-related malnutrition in CKD. This work should inform not only consistent terminology and the application of assessment tools specific to disease-related malnutrition in CKD but also the development of novel interventions that reflect its multifaceted pathophysiology and impact.

Original languageEnglish
Pages (from-to)136-141
Number of pages6
JournalCurrent Opinion in Clinical Nutrition and Metabolic Care
Volume25
Issue number3
Early online date07 Mar 2022
DOIs
Publication statusPublished - 01 May 2022

Bibliographical note

Publisher Copyright:
Copyright © 2022 Wolters Kluwer Health, Inc. All rights reserved.

ASJC Scopus subject areas

  • General Medicine

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