Study: Eating Plants Leads to Lower Death Rate in Kidney Patients

Time and time again, research has shown that a plant-based diet can help with a wide variety of illnesses and conditions, from obesity to diabetes. Now, a new study has added yet another ailment to the list: kidney disease.

A paper published today in the National Kidney Foundation’s American Journal of Kidney Diseases shows that eating more plant protein could help prevent death in those with reduced kidney function.

Considering over 26 million Americans currently have kidney issues (and that one in three Americans overall is at high risk for developing kidney disease), this is not insignificant news.

According to the National Kidney Foundation: “Researchers found that every 33% increase in the ratio of plant protein to total protein consumed resulted in a lower risk of death for those with chronic kidney disease (CKD) defined as having an eGFR < 60.”

The analysis looked at health data from 14,866 participants in the National Health and Nutrition Examination Survey III (NHANES III). Those who consumed large amounts of animal proteins had higher death rates.

“Having a higher proportion of the dietary protein intake come from plant sources might provide a survival benefit in those with CKD (Chronic Kidney Disease),” Srini Beddhu, MD, of University of Utah School of Medicine (the study’s author) tells Latest Vegan News.

Considering the recent research indicating the risks involved in eating processed (and red) meat — this is yet another nail in the meat industry’s coffin.

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