World first research trial shows simple dietary changes can improve gut health and reduce toxins
New research from the University of Wollongong (UOW) has found that a diet rich in diverse plant foods can significantly benefit people living with chronic kidney disease (CKD).
The groundbreaking study was led by former UOW PhD student Dr Jordan Stanford (University of Newcastle). Senior author, Associate Professor Kelly Lambert from UOW's School of Medical, Indigenous and Health Sciences said the research demonstrates that a simple dietary intervention can lead to substantial improvements in gut health and reduce harmful toxins in the blood and urine.
The research, published in the Clinical Journal of the American Society of Nephrology, is the first of its kind globally to show the positive effects of a plant-dominant diet on CKD patients. The study involved participants consuming more than 30 different 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 and a 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.
Associate Professor Kelly Lambert says a diet rich in diverse plant foods can significantly benefit people living with chronic kidney disease. Photo: Michael Gray
"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.
The research findings challenge long-held beliefs about dietary restrictions for kidney disease patients. While traditional approaches often limit certain fruits and vegetables, this new research suggests that a more inclusive diet may be safer and more effective.
"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 and led to unintended consequences," Associate Professor Lambert said.
"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."
The implications of this research extend beyond immediate health benefits for those suffering from CKD. 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.
Associate Professor Lambert said the researchers were excited by their findings.
"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."
The research was primarily funded through a UOW AEGIS grant (Advancement and Equity Grants Scheme for Research).
"This funding has allowed us to conduct research that could change the lives of millions of people living with kidney disease worldwide" Associate Professor Lambert said.
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.
As the global prevalence of chronic kidney disease continues to rise, the findings from this study offer a promising and accessible approach to managing the condition.
"We hope our research will reassure people with chronic kidney disease that it is safe to liberalise their diet, eat more fruit and vegetables to the recommended levels, and change clinical practice globally for people with the condition."
Associate Professor Lambert is the Academic Program Director for Nutrition and Dietetics at UOW and Co-Director of the Kidney Lifestyle Research Group. She is also the Deputy Director of UOW Health Innovations – a leading multidisciplinary research hub focused on advancing healthcare through innovation. Associate Professor Lambert has more than more than two decades of clinical experience as a specialist kidney dietitian.
