Dietary omega-3 fatty acid, ratio of omega-6 to omega-3 intake, inflammation, and survival in long-term hemodialysis patients

American Journal of Kidney Diseases

Volumn 58, Issue 2, 2011, Pages 248-256

  Noori, Nazanin ^a   Dukkipati, Ramanath ^a   Kovesdy, Csaba P ^b,c   Sim, John J ^a   Feroze, Usama ^a   Murali, Sameer B ^a   Bross, Rachelle ^a   Benner, Debbie ^d   Kopple, Joel D ^a   Kalantar Zadeh, Kamyar ^a,e  

^a HARBOR UCLA MEDICAL CENTER   (United States)

^b VETERANS AFFAIRS MEDICAL CENTER   (United States)

^c UNIVERSITY OF VIRGINIA   (United States)

^d DAVITA INC   (United States)

^e UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Chronic kidney disease (CKD); dietary omega 3; hemodialysis; inflammation; mortality; nutritional status; omega 6 to omega 3 ratio; polyunsaturated fatty acids

Indexed keywords

C REACTIVE PROTEIN; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID;

ADULT; AFRICAN AMERICAN; ANTIINFLAMMATORY ACTIVITY; ARTICLE; BODY MASS; DIET SUPPLEMENTATION; FAT INTAKE; FEMALE; FOOD INTAKE; HEMODIALYSIS PATIENT; HUMAN; HYPERTENSION; INFLAMMATION; INTERVIEW; LOW CALORY DIET; MAJOR CLINICAL STUDY; MALE; MORTALITY; PROSPECTIVE STUDY; RISK FACTOR; SURVIVAL RATE; UNITED STATES;

DIET; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FEMALE; HUMANS; INFLAMMATION; MALE; MIDDLE AGED; PROSPECTIVE STUDIES; RENAL DIALYSIS; SURVIVAL RATE; TIME FACTORS;

EID: 79960839206     PISSN: 02726386     EISSN: 15236838     Source Type: Journal    
DOI: 10.1053/j.ajkd.2011.03.017     Document Type: Article

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