Associate Professor Kelly Lambert and Professor Karen Walton’s world-first research into the effects of a plant-based diet on people with chronic kidney disease could lead to healthier lives for millions of people. Photo: UOW.
We all know eating more fruits and veggies is good for us – but new research has found it can even help manage chronic kidney disease (CKD).
Historically people with the disease have been encouraged to limit some fruits and vegetables because of concerns about whether the kidneys could tolerate high levels of minerals such as potassium.
Researchers from the University of Wollongong (UOW) have found that a diet rich in diverse plant foods does the opposite and reduces toxin levels in blood and urine.
The study was led by former UOW PhD student Dr Jordan Stanford, now at the University of Newcastle.
Senior author, Associate Professor Kelly Lambert from UOW’s School of Medical, Indigenous and Health Sciences said the research showed a simple dietary intervention was a cheap, easy way to improve health for people with chronic kidney disease.
The research, published in the Clinical Journal of the American Society of Nephrology, is the first of its kind in the world to show the positive effects of a plant-dominant diet on CKD patients.
Study participants ate more than 30 types of plant foods each week, including a variety of fruits, vegetables, whole grains, nuts, and seeds.
The research team found that patients who followed the diet experienced significant improvements in their gut bacteria diversity as well as the reduction in toxin levels in blood and urine.
Associate Professor Lambert said the most unwell patients appeared to gain the greatest benefits from the dietary changes.
“We were particularly excited to see that this relatively simple intervention could have such profound effects, especially for those with more advanced kidney disease,” Associate Professor Lambert said.
“For years dietary advice for kidney disease patients has been restrictive, often limiting fruit and vegetable intake due to concerns about certain minerals such as potassium. This potentially did more harm than good.
“Our study shows that a more inclusive, plant-based approach is not only safe but potentially more beneficial, even for those with advanced kidney disease.
“We’re not talking about complex medical procedures or expensive treatments. It’s about making straightforward changes to what people eat, focusing on variety and plant-based foods.
“It’s a major step forward in how we approach nutrition for people living with chronic kidney disease.”
By improving gut health and reducing toxin levels researchers say the plant-dominant diet approach could potentially slow disease progression and improve overall quality of life for those living with kidney disease.
The research was primarily funded through a UOW AEGIS grant (Advancement and Equity Grants Scheme for Research).
The success of the plant-based diet trial was also thanks to the support of a range of experts including Wollongong Hospital nephrologist Dr Hicham Hassam; UNSW Microbiome Research Centre Director Professor Emad El Omar; and UOW researchers Professor Karen Charlton and Dr Anita Stefoska.
