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Ultra-Processed Food and Chronic Kidney Disease Risk: A Systematic Review, Meta-Analysis, and Recommendations
Kristin E Leonberg1, Manish R Maski2, Tammy M Scott1
1Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA.
Nutrients
|May 14, 2025
Summary
Consuming ultra-processed foods (UPFs) is linked to a higher risk of chronic kidney disease (CKD). Public health policies should encourage diets rich in minimally processed foods to improve kidney health.
Area of Science:
- Nutrition Science
- Epidemiology
- Public Health
Background:
- Ultra-processed foods (UPFs) are industrial formulations with additives, increasingly consumed globally.
- UPFs are associated with non-communicable diseases, including chronic kidney disease (CKD).
- These foods offer convenience and affordability but are nutritionally poor.
Purpose of the Study:
- To systematically review and meta-analyze observational studies on the association between UPF consumption and CKD risk in adults.
Main Methods:
- Systematic search of Medline, EMBASE, CINAHL, and Cochrane Central databases.
- Inclusion of observational studies published since UPF classification.
- Random-effects model used to pool risk estimates from eligible studies.
Main Results:
- Seven studies were included in the review; four were eligible for meta-analysis.
- Analysis included 19,645 incident CKD cases.
- Higher UPF intake showed a significant association with increased CKD risk (log-hazard ratio = 0.17; 95% CI: 0.07-0.28; p < 0.001).
Conclusions:
- Substantial evidence links UPF consumption to an elevated risk of CKD.
- Public health policies should address the risk associated with UPFs.
- Promoting minimally processed foods can mitigate CKD prevalence and enhance public health.
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