Barriers and Facilitators to Adherence to a Healthy Diet Across the Spectrum of Chronic Kidney Disease

Overview

Journal Patient Prefer Adherence

Date 2025 Jan 21

PMID 39834886

Authors

Xochitl B Trigueros-Flores

Gabriela Luna-Hernandez

Maria F Santos-Lopez

Lucia Perez-Galvan

Karen J Flores-Camacho

Laura M Diaz-Canchola

Alfonso M Cueto-Manzano

Hugo E Chavez-Chavez

Jose I Cerrillos-Gutierrez

Enrique Rojas-Campos

Fabiola Martin-Del-Campo

Affiliations

Soon will be listed here.

Abstract

Purpose: A healthy diet plays an important role for chronic kidney disease (CKD) treatment, but adherence to nutritional recommendations is frequently low. The aim of the present study was to describe barriers and facilitators to adherence to a healthy diet in people with CKD.

Patients And Methods: Cross-sectional study; 80 predialysis (n=20), hemodialysis (n=20), peritoneal dialysis (n=20) and transplant (n=20) patients matched by age and sex, were included. Nutritional evaluation included subjective global assessment, anthropometry, quality of food consumption (Mini-ECCA v.2), self-perception about diet and willingness to change. Barriers and facilitators were evaluated with a qualitative approach (semi-structured interviews). Concepts were converted into "in vivo" and "theoretical" codes, then, grouped into categories. A second analysis was performed with the ATLAS.ti software.

Results: Frequency of malnutrition was 50% in people receiving dialysis. Quality of food consumption was healthier on people with CKD stages 3b-5 (40%) and people with kidney transplant (65%) compared to peritoneal dialysis (25%) and hemodialysis (0%). The main themes influencing adherence to a healthy diet were: need for nutritional guidance, economy, dietary restrictions, willingness to change, relationship with consequences in disease control and health status, aversion for healthy foods, bad and good self-perception, family support, feelings and emotions, environment, eating habits and CKD itself. Lack of time, work, economy, food preferences and cravings were the main barriers in people with CKD stage 3b-5 and transplant, while low willingness to eat healthy foods and dietary restrictions were the main barriers in people receiving dialysis.

Conclusion: Personal, environmental, health professional-related, CKD related as well as feelings and emotions aspects that people with CKD face in a daily basis, act as barriers or facilitators when trying to follow a healthy diet. Individualizing nutritional treatment taking into account people with CKD perspectives and situations is of utmost importance to improve adherence to nutritional treatment.

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