In many parts of the world, people eat a lot of ultra-processed foods (UPFs), which are often high in fat, sugar, and salt.
There is growing concern that eating too many UPFs may be bad for our health, and new research suggests that they may contribute to the development of chronic kidney disease (CKD).
Two large studies, one from China and one from the United Kingdom, looked at the link between UPF consumption and CKD.
The studies included over 23,000 and 102,000 participants, respectively, who did not have CKD at the beginning of the study.
The researchers collected information about the participants’ diets and followed them for several years.
The studies found that people who ate more UPFs had a higher risk of developing CKD than those who ate fewer UPFs. The risk was higher in those who ate the most UPFs compared to those who ate the least.
The results were adjusted for other factors that could affect the risk of CKD, such as age, sex, and smoking status.
The findings of these studies are important because CKD is a serious condition that can lead to kidney failure and other health problems.
It is important to note that these studies cannot prove that UPFs cause CKD, but they do suggest a strong association between UPF consumption and CKD risk.
To prevent CKD, it is important to eat a healthy diet that is rich in fruits, vegetables, whole grains, and lean protein.
Limiting the amount of UPFs in your diet can be a good way to achieve this goal. It is also important to maintain a healthy weight, exercise regularly, and avoid smoking.
In conclusion, these studies suggest that eating too many UPFs may be linked to an increased risk of CKD.
Eating a healthy, balanced diet and avoiding excessive consumption of UPFs may help to prevent CKD and other health problems.
More research is needed to fully understand the relationship between UPFs and CKD, but these findings provide an important reminder that what we eat can have a big impact on our health.
What to eat to protect kidney health
The kidneys are important organs that play a vital role in filtering waste and excess fluids from the body.
It is important to take care of your kidneys to prevent kidney disease and maintain good overall health. Here are some tips on what to eat to protect kidney health:
Eat a balanced diet: A balanced diet that includes fruits, vegetables, whole grains, lean protein, and low-fat dairy products can help protect kidney health. Try to limit your intake of processed and high-fat foods.
Control your blood sugar levels: High blood sugar levels can damage the kidneys. If you have diabetes, it is important to control your blood sugar levels through diet and medication.
Reduce your salt intake: Too much salt can cause high blood pressure, which can damage the kidneys. Try to limit your salt intake to less than 2,300 milligrams per day.
Stay hydrated: Drinking enough water can help keep your kidneys healthy. Aim to drink at least 8-10 glasses of water per day.
Limit alcohol and caffeine intake: Alcohol and caffeine can dehydrate the body, which can put a strain on the kidneys. Limit your intake of these substances.
Monitor your protein intake: Eating too much protein can put a strain on the kidneys, especially in people with kidney disease. Talk to your healthcare provider or a registered dietitian about how much protein you should eat.
Eat kidney-friendly foods: Some foods are particularly good for kidney health, including berries, cabbage, cauliflower, garlic, onions, apples, and red grapes.
Consider a kidney-friendly diet: If you have kidney disease, your healthcare provider or a registered dietitian may recommend a kidney-friendly diet, which limits certain nutrients like potassium, phosphorus, and sodium.
In conclusion, eating a balanced diet that is low in salt and sugar, staying hydrated, and limiting alcohol and caffeine intake can help protect kidney health.
If you have kidney disease, it is important to work with your healthcare provider or a registered dietitian to develop a diet plan that is right for you.
The research was published in the American Journal of Clinical Nutrition and was conducted by Yeqing Gu et al.
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