In a new study, researchers found that a diet high in processed foods brings on the leaky gut syndrome, which in turn increases the risk of kidney disease.
They also found that certain harmful chemical compounds called Advanced Glycation End Products (AGEs) switch on the body’s danger signals leading to an inflammatory response and chronic kidney disease.
By introducing foods containing specialized fiber, the health condition can be improved.
The research was conducted by a team at Monash University.
These AGEs, found in heat-treated or processed food, are what give browned, roasted, fried, grilled and baked foods their flavor and aroma.
Food chemists have been isolating these chemical compounds and placing them in some of our favorite processed foods for years, such as potato chips, bread, bakery products, chocolate and confectionery, because they add flavor and lead to the palatability and sensory properties of food.
Processed food consumption is linked to the risk of all-cause mortality, diabetes, hypertension, obesity, cancer and gastrointestinal diseases.
In the study, the team showed the inflammatory response could be switched off by introducing foods containing high resistant starch fiber, restoring gut health and improving kidney health.
Foods high in resistant starch fiber include oats, cooked and cooled rice, barley, bean and legumes such as black beans and peas, raw potato starch (as a supplement), cooked and cooled potatoes, hi-maize resistant starch supplement.
The team says these foods are important as they get down into your lower gut and basically serve as food for your gut bacteria. The gut bacteria ferment these food-producing metabolites that are anti-inflammatory.
The study shows that it is certain chemical compounds found in highly processed foods play a role in chronic kidney disease.
Doctors can look to make alternative food formulations or functional foods aimed at dampening the body’s response.
The findings are in line with results that ultra-processed foods linked to serious heart disease and stroke risk and some daily food may strongly harm your heart health.
The study is published in Science Advances. One author of the study is Melinda Coughlan.
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