Food Preferences and Aversion to Food Among Patients with CKD

Abstract

Chronic kidney disease (CKD) is a prevalent and significant health concern affecting a considerable number of individuals in Dhaka City, Bangladesh. In addition to the impairment of kidney function, CKD has a profound impact on various aspects of a patient’s life, including their dietary habits and food preferences. This research project focused on investigating the food preferences and aversions among patients with chronic kidney disease (CKD) in Dhaka City, Bangladesh. The aim was to understand how CKD impacts taste changes and food choices among affected individuals. The study utilized a questionnaire-based survey conducted at MH Samorita Hospital and Medical College, including both CKD patients and a control group of healthy individuals. The questionnaire covered a wide range of factors related to food preferences and habits. Demographic information such as age, gender, and socioeconomic status was collected to provide a comprehensive understanding of the participants. The survey also explored aspects such as appetite, food allergies, salt consumption, smoking and alcohol habits, comorbidities, family history of kidney disease, swelling, and water intake.To assess food preferences, participants were asked to rate their liking or aversion towards various food groups using a Likert scale. This allowed for a quantitative analysis of their preferences. The collected data were then analyzed using statistical software to derive meaningful insights.The results revealed that CKD patients experienced notable changes in their taste preferences and exhibited aversions to specific food groups. Furthermore, they reported a poorer appetite compared to the control group. These findings shed light on the dietary challenges faced by CKD patients and emphasize the need for personalized nutritional interventions tailored to their specific needs.