Dietary patterns linked to reduced chronic kidney disease risks

Recent research suggests that plant-based diets and increased fruit and vegetable consumption may mitigate the risks and progression of chronic kidney disease (CKD).

A small trial presented at the American Society of Nephrology’s Kidney Week meeting found that individuals with stage 3 CKD and metabolic acidosis who consumed more fruits and vegetables had significantly fewer hospital stays and emergency department visits over a 10-year period compared to those receiving usual care. In that study, the produce group recorded 14 hospital stays compared to 64 in the usual care group, and fewer participants progressed to kidney replacement therapy.

Separately, a study utilizing UK Biobank data involving over 400,000 participants indicated that vegetarian diets are linked to a decreased risk of developing CKD. The findings suggest that prioritizing high-quality plant foods and minimizing animal products may be associated with a slower rate of disease progression and lower mortality rates in individuals with impaired kidney function.