Chronic kidney disease now affects about 10% to 13% of the adult
population and substantially increases risks of cardiovascular
complications and early death.
Patients with chronic kidney disease are advised to follow dietary
recommendations that restrict individual nutrients such as phosphorus,
potassium, protein, and sodium.
‘Healthy dietary patterns were consistently associated with a 20% to 30% lower rate of mortality among chronic kidney disease patients.’
A diet that emphasizes healthy foods rather than individual nutrients
may help patients with chronic kidney disease live longer. The findings
appear in an upcoming issue of the Clinical Journal of the American Society of Nephrology
Empirical evidence suggests
that these restrictions - which can be difficult to abide by - have
limited effects on reducing patients' risk of premature death.
Emerging evidence indicates that overall eating patterns may have
greater effects on patients' health and longevity. To investigate, a team
led by Giovanni Strippoli (University of Bari, in Italy and
Diaverum, in Sweden), and Jaimon Kelly (Bond University, in Australia)
analyzed the medical literature, finding seven relevant studies that
included a total of 15,285 participants.
Healthy dietary patterns were generally higher in fruits,
vegetables, fish, legumes, cereals, whole grains, and fiber, and they
were lower in red meat, salt, and refined sugars. In six studies, healthy
dietary patterns were consistently associated with a 20% to 30% lower
rate of mortality, with 46 fewer deaths per 1000 people over five years.
There was no significant association between healthy dietary patterns
and risk of kidney failure.
Prof. Strippoli said, "In the absence of
randomized trials and large individual cohort studies, this study is
the best available evidence to drive clinical decision-making by
patients and doctors on whole dietary approaches in chronic kidney