Eating patterns that emphasize plant foods while limiting added sugars and fats may be associated with a lower risk of chronic kidney disease, according to new research published in the Canadian Medical Association Journal.
The study analyzed data from more than 179,000 adults enrolled in the UK Biobank, a large, long-term health study in England, Scotland and Wales. Participants were ages 40 to 69 at baseline and free of chronic kidney disease when the study began. Over a median follow-up of 12 years, about 2.7% developed chronic kidney disease.
Researchers assessed participants’ diets using questionnaire data and scored adherence to the EAT–Lancet planetary health diet, a plant-forward eating pattern that emphasizes fruits, vegetables, legumes and nuts, allows moderate amounts of meat and dairy, and limits added sugars and fats. Higher adherence to this pattern was associated with a lower risk of developing chronic kidney disease during the follow-up period.
The protective association appeared strongest among individuals with lower access to residential green space and among those with certain genetic variants linked to kidney disease risk. While the reasons for these differences are not fully understood, the findings suggest that diet may interact with environmental and genetic factors to influence kidney health.
Although several dietary patterns have previously been linked to lower chronic kidney disease risk, including DASH and Mediterranean-style diets, the authors noted that a key feature of the EAT–Lancet pattern is its explicit emphasis on limiting added sugars and fats. These components, they suggested, may help reduce inflammation and oxidative stress, processes thought to play a role in kidney damage.
The researchers emphasized that the study does not establish cause and effect. Dietary intake was self-reported, which can introduce measurement error, and the observational design means unmeasured lifestyle factors could partly explain the associations observed. The findings also do not suggest that following a specific named diet is required to protect kidney health.
Instead, the results add to a growing body of evidence pointing to common features across multiple health-promoting eating patterns: higher intake of plant foods, lower consumption of added sugars and fats, and overall dietary quality maintained over time.
Chronic kidney disease affects roughly one in ten adults worldwide and is projected to become a leading cause of death globally in the coming decades. The authors note that identifying dietary patterns associated with lower risk may help inform prevention strategies, particularly for populations at higher genetic or environmental risk.
This study was supported by public research funding from national and provincial science and health programs in China. Grant funding was provided to Nanfang Hospital at Southern Medical University.