Association of Three Different Dietary Approaches to Stop Hypertension Diet Indices with Renal Function in Renal Transplant Recipients

I. Hsin Lin, Tuyen Van Duong, Yi Chun Chen, Shih Wei Nien, I. Hsin Tseng, Yi Ming Wu, Yang Jen Chiang, Hsu Han Wang, Chia Yu Chiang, Chia Hui Chiu, Ming Hsu Wang, Chia Tzu Chang, Nien Chieh Yang, Ying Tsen Lin, Te Chih Wong

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


Several dietary indices assess the impacts of the Dietary Approaches to Stop Hypertension (DASH) diet on health outcomes. We explored DASH adherence and renal function among 85 Taiwanese renal transplant recipients (RTRs) in a cross-sectional study. Data collection included demographics, routine laboratory data, and 3-day dietary records. Three separate DASH indices, that defined by Camões (based on nine nutrients), that defined by Fung (using seven food groups and sodium), and that modified by Fung (as above but separated for men and women) were used. Renal function was ascertained through the estimated glomerular filtration rate (eGFR) from patients’ medical records. Participants’ mean age was 49.7 ± 12.6 years and eGFR was 54.71 ± 21.48 mL/min/1.73 m2. The three established DASH diet indices displayed significant correlations (r = 0.50–0.91) and indicated the nutritional adequacy of the diet. Multiple linear regressions indicated a significant positive association between higher DASH scores for each index and increased eGFR. In addition, RTRs in the highest DASH score tertile had higher eGFR rates than those in the lowest tertile, regardless of confounding variables. Adherence to a DASH-style diet correlated with better renal function among RTRs. Educating RTRs about the DASH diet may prevent graft function deterioration.

Original languageEnglish
Article number3958
Issue number18
Publication statusPublished - Sept 2023


  • diet indices
  • Dietary Approaches to Stop Hypertension
  • glomerular filtration rate
  • renal function
  • renal transplant recipients

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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