A new study has found that a plant-based diet can improve the health of people living with chronic kidney disease (CKD).
The research, led by Dr. Jordan Stanford from the University of Newcastle and supported by the University of Wollongong (UOW), shows that eating a wide variety of plant foods each week can lead to better gut health and lower levels of harmful toxins in the body.
Published in the Clinical Journal of the American Society of Nephrology, this is the first study in the world to show that a plant-rich diet can safely help CKD patients.
People in the study ate over 30 different types of plant foods each week, including fruits, vegetables, whole grains, nuts, and seeds.
The results were impressive. Those who followed the diet had more diverse gut bacteria and lower levels of toxins in their blood and urine.
The biggest improvements were seen in patients with more advanced stages of kidney disease.
Associate Professor Kelly Lambert from UOW, a senior author of the study, said the findings are very exciting. “This simple change in diet made a big difference, especially for people who were the most unwell,” she said.
For a long time, people with kidney disease were told to avoid certain fruits and vegetables because of their potassium levels.
But this new study shows that limiting healthy plant foods may actually do more harm than good. Instead, a varied plant-based diet appears to be not only safe, but even better for managing the disease.
“We want people to know it’s okay to eat a wide range of fruits and vegetables,” said Associate Professor Lambert. “It can help improve gut health, reduce toxins, and possibly slow the disease from getting worse.”
The study involved a team of experts, including kidney specialist Dr. Hicham Hassam from Wollongong Hospital, microbiome expert Professor Emad El Omar from UNSW, and UOW researchers Professor Karen Charlton and Dr. Anita Stefoska.
With CKD affecting millions around the world, this research offers a hopeful and simple way to improve health through diet. The team hopes their findings will change how kidney disease is treated and give people the confidence to enjoy a more colorful, plant-filled plate.
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Source: University of Wollongong.
