Researchers studied what 54 kidney dialysis patients were eating and found that most of them (83%) were consuming foods that increase inflammation in their bodies. This is a problem because kidney disease already causes inflammation, and dialysis treatment makes it worse. The study discovered that patients weren’t eating enough healthy foods like fish, vegetables, and whole grains, while eating too much saturated fat and cholesterol. The good news is that better food choices could help reduce inflammation and improve their health. The researchers say dialysis patients need better nutrition education to help them eat healthier.

The Quick Take

  • What they studied: Whether kidney dialysis patients were eating foods that cause or reduce inflammation in their bodies
  • Who participated: 54 people with kidney disease who receive dialysis treatment (35 men and 19 women) from a medical facility
  • Key finding: About 83% of dialysis patients ate mostly inflammatory foods (foods that increase swelling and irritation in the body), with 94% of women and 77% of men following this pattern
  • What it means for you: If you or a loved one receives dialysis, talking to a nutritionist about eating more anti-inflammatory foods (like fish, vegetables, and whole grains) could help reduce body inflammation and potentially improve overall health. However, this is a small study, so more research is needed before making major dietary changes—always consult your doctor first.

The Research Details

This was a pilot study, which means it was a small test to explore an idea before doing larger research. Researchers recruited 54 patients who were receiving dialysis treatment for kidney disease. They asked patients about everything they ate over three days and then calculated a special score called the Dietary Inflammatory Index (DII). This score measures whether someone’s diet is more likely to cause inflammation (swelling and irritation) or reduce it. The DII uses a mathematical formula that looks at specific nutrients and foods in a person’s diet.

The researchers analyzed the nutritional content of what patients were eating, looking at things like vitamins, minerals, healthy fats, and unhealthy fats. They compared men and women separately to see if there were differences between groups. This approach allowed them to identify exactly which nutrients were missing from patients’ diets and which unhealthy foods they were eating too much of.

This research approach is important because kidney disease patients face a special challenge: their kidneys don’t work well, which causes inflammation in their bodies. Dialysis treatment, while life-saving, can actually increase inflammation even more. If doctors can identify that most dialysis patients are eating inflammatory foods, they can create better nutrition programs to help patients eat healthier. Understanding what specific nutrients are missing helps doctors and nutritionists give targeted advice rather than general recommendations.

This is a pilot study with a relatively small group (54 patients), so the results are preliminary and shouldn’t be considered definitive. The study is descriptive, meaning it describes what patients are eating rather than testing whether changing their diet actually improves their health. The researchers used a validated scoring system (the DII) that has been used in other nutrition research, which adds credibility. However, the study only looked at three days of eating, which might not represent a patient’s typical diet. The study doesn’t tell us whether these dietary patterns are unique to this particular group or if they’re common in other dialysis centers.

What the Results Show

The main finding was striking: 83% of all dialysis patients in the study were eating pro-inflammatory diets (diets that increase inflammation). When broken down by gender, the pattern was even stronger in women, with 94% eating inflammatory diets, compared to 77% of men. The average Dietary Inflammatory Index score for the entire group was 2.89, which indicates a pro-inflammatory diet overall.

The researchers discovered that the inflammatory nature of patients’ diets came from two main problems: they weren’t eating enough of certain healthy nutrients, and they were eating too much of unhealthy foods. On the deficiency side, patients consumed too little selenium (a mineral that reduces inflammation), omega-3 fatty acids (healthy fats found in fish), vitamins D, B9 (folate), and C, plus dietary fiber. On the excess side, patients were consuming too much saturated fat and cholesterol, which are known to increase inflammation.

These findings suggest that dialysis patients’ diets are significantly out of balance. The combination of missing anti-inflammatory nutrients and excess pro-inflammatory foods creates an environment where their bodies experience more inflammation than necessary. This is particularly concerning because these patients already have elevated inflammation from their kidney disease and the dialysis process itself.

The study revealed important gender differences in dietary patterns. Women dialysis patients showed an even stronger tendency toward inflammatory eating (94%) compared to men (77%), though the reasons for this difference weren’t explored in the study. The detailed analysis of specific nutrients showed that the most problematic deficiencies were in vitamin D, fiber, and omega-3 fatty acids—all nutrients that research has shown can help reduce inflammation. The fact that patients were consuming excess saturated fat and cholesterol is particularly important because these nutrients are already problematic for people with kidney disease, as their kidneys can’t filter them efficiently.

This research aligns with existing knowledge that inflammation is a major problem in kidney disease patients. Previous studies have shown that kidney disease causes chronic inflammation, and that dialysis treatment can worsen this inflammation. The finding that dietary changes can help reduce inflammation in dialysis patients is consistent with broader nutrition research showing that anti-inflammatory diets benefit people with chronic diseases. However, this is one of the first studies to specifically measure the Dietary Inflammatory Index in a dialysis population, so it adds new information about how common inflammatory eating patterns are in this group.

This study has several important limitations. First, it’s a pilot study with only 54 patients, so the results may not apply to all dialysis patients everywhere. Second, the study only looked at what patients ate during three days, which might not represent their typical eating patterns—people sometimes eat differently when they know they’re being studied. Third, the study didn’t follow patients over time to see if those eating inflammatory diets actually had worse health outcomes or inflammation markers. Fourth, the study didn’t test whether changing to an anti-inflammatory diet actually improved patients’ health. Finally, the study didn’t account for other factors that might affect inflammation, such as medications, exercise, stress, or sleep quality.

The Bottom Line

For dialysis patients: Work with your healthcare team and a kidney disease nutritionist to gradually increase anti-inflammatory foods in your diet. Focus on adding more omega-3 rich foods (like certain fish), vitamin D sources, folate-rich vegetables, vitamin C foods, and fiber—while being mindful of kidney disease dietary restrictions. Reduce saturated fats and cholesterol. However, because kidney disease requires specific dietary restrictions (like limiting potassium, phosphorus, and sodium), any dietary changes should be made with professional guidance. Confidence level: Moderate—this is a small pilot study, but it aligns with broader nutrition science.

This research is most relevant to people with chronic kidney disease who are undergoing dialysis treatment. It’s also important for their family members, caregivers, and healthcare providers (doctors, nurses, and nutritionists) who help manage their care. People with early-stage kidney disease might also benefit from this information as a preventive measure. This research is less relevant to people with healthy kidneys, though the general principle that anti-inflammatory diets are beneficial applies broadly.

Reducing inflammation through diet is a gradual process. Most people don’t see significant changes in inflammation markers for 4-8 weeks of consistent dietary changes. However, some people may feel improvements in energy and general well-being within 2-3 weeks. For dialysis patients specifically, the timeline may be longer because their bodies are dealing with the stress of kidney disease and dialysis treatment. Consistency matters more than perfection—small, sustainable changes are better than dramatic changes that can’t be maintained.

Want to Apply This Research?

  • Track daily intake of anti-inflammatory foods: servings of omega-3 rich foods (target 2-3 per week), vitamin D sources (target 3-4 per week), fiber intake in grams (target 15-25g daily, adjusted for kidney restrictions), and servings of colorful vegetables (target 3-5 daily). Also track saturated fat and cholesterol intake to monitor reduction.
  • Set a weekly goal to try one new anti-inflammatory recipe that fits kidney disease dietary restrictions. Use the app to plan meals that balance anti-inflammatory nutrients while respecting sodium, potassium, and phosphorus limits. Create reminders to drink adequate water and take vitamin D supplements if recommended by your doctor.
  • Use the app to log meals and track the Dietary Inflammatory Index score over time. Set monthly check-ins to review progress with your nutritionist. Monitor how you feel (energy levels, swelling, general well-being) alongside dietary changes. If possible, work with your healthcare provider to track inflammation markers (like C-reactive protein) every 3-6 months to see if dietary improvements correlate with reduced inflammation.

This research is a small pilot study and should not replace professional medical advice. People with kidney disease have complex nutritional needs that differ from the general population, including restrictions on potassium, phosphorus, sodium, and fluid intake. Any dietary changes should be made in consultation with your nephrologist (kidney doctor) and a registered dietitian who specializes in kidney disease. This information is educational and not a substitute for personalized medical care. Always consult your healthcare provider before making significant dietary changes, especially if you’re on dialysis or have kidney disease.