A low-protein vegetarian diet (LPVD) for six months significantly improved kidney function, metabolic indices, and body composition in individuals with stages 3–5 of chronic kidney disease (CKD) without compromising nutritional status.
In 44 patients (mean age, 54.7 years; 65.9% men) with CKD stages 3-5, researchers performed a retrospective study to evaluate the viability and effectiveness of a plant-based low-protein diet in lowering CKD-related comorbidities and preventing malnutrition-inflammation complex syndrome.
The participants were split into two groups: those who received a traditional low-protein animal-based diet (mixed animal and plant sources; n = 24) and those who received an LPVD (mostly from plant sources with the addition of dairy products and eggs; n = 20).
For each kilogram of ideal body weight, both groups were given 0.6–0.8 g of protein and 25–35 kcal of calories per day.
Every month, a food frequency questionnaire was used to evaluate each patient's adherence to the regimen.
At baseline and following a six-month nutritional intervention, biochemical measures, anthropometric measurements, body composition, malnutrition-inflammation score, hand grip strength, and other measurements were evaluated.
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