In general, the prevalence of chronic kidney disease (CKD) increases with age, due in part to a reduction in the glomerular filtration rate (GFR). According to recent Chinese research, fresh vegetable consumption has a direct association with a higher estimated glomerular filtration rate (eGFR) among older patients, which underscores the importance of incorporating fresh vegetables into the diet to improve eGFR.
A study, published in BMC Nephrology, states: “Diet plays a pivotal role in promoting health; however, some dietary habits can exacerbate the acceleration of kidney function decline and the incidence of CKD. Dietary patterns characterized by high consumption of plant-based foods, vegetables, fruits, and fresh foods are thought to be inversely associated with CKD. However, it is unknown whether a single component of these diets, such as a higher intake of vegetables, is associated with improved kidney function.”
The Chinese Longitudinal Healthy Longevity Survey (CLHLS) was used to identify subjects with biomarker data who participated in the 2011-2012 and 2014 surveys. Investigators evaluated both fresh and salt-preserved vegetable intake. The eGFR was measured using the Chronic Kidney Disease Epidemiology Collaboration (CKD-EPI) equation based on plasma creatinine. Other information collected included demographic data, education level, body mass index, economic status, smoking status, exercise habits, alcohol consumption, and health status. Associations between fresh or salt-preserved vegetables and eGFR were assessed using a linear mixed model.
Source: hcplive.com