Chronic kidney disease and diet

Abstract The dietary management of chronic kidney disease (CKD) is evolving owing to societal aging and disease progression. Conventionally, CKD diets focused on protein, salt, potassium, and phosphorus restrictions. However, recent research emphasizes the quality of proteins over mere quantity and highlights plant-based proteins as beneficial for maintaining kidney function. The role of gut health has gained prominence; dietary fiber, short chain fatty acid, probiotics, and the negative impact of ultra-processed foods are now recognized as vital factors in managing CKD. Conventional advice often restricted fruits and vegetables to limit potassium intake but ignored their high fiber content that supports gut health. New findings suggest that moderate consumption of these foods can actually help manage potassium levels without posing risks for patients with CKD. In addition, attention is shifting towards the impact of food additives and heavy metals on kidney health. However, there is still much debate over dietary guidance for CKD. For this reason, we need higher quality evidence. Overall, a more individualized approach considering age, physical activity levels, digestive capacity, and personal preferences is needed. Collaboration between nephrologists and nutritionists will help tailor dietary guidelines to enhance treatment outcomes for patients with CKD while prioritizing nutrient quality over quantity.