Effects of dietary fatty acid on all-cause mortality according to the kidney function based on the nationwide population study

Although the relationship between fatty acids (FAs) and the risk of all-cause mortality has been long discussed, there is little evidence about the impact of each FA component on all-cause mortality by kidney function status. We used data from the U.S. National Health and Nutrition Examination Survey 1999-2016. The intake of FAs was estimated as a percentage of total energy using a 1-day 24-hour dietary recall and divided by quartiles; the first quartile was regarded as a reference. We used a multivariate Cox proportional hazard model to identify the impact of FAs on all-cause mortality. Among 44,332 participants, during 129.0 ± 62.4 months of follow-up, there were 1,623 (6.2%), 3,109 (22.3%), and 2,202 deaths (53.1%) in the estimated glomerular filtration rate (eGFR) ≥90, 60-90, and