Ultra-Processed Foods and Food Additives in CKD: Unveiling Hidden Risks and Advocating Smarter Food Choices.

Area of Science:

• Nutrition Science
• Nephrology
• Public Health

Background:

• Ultra-processed foods (UPFs) are industrially manufactured products with added sugars, fats, salt, and additives.
• UPF consumption has risen, displacing minimally processed foods and decreasing dietary quality.
• UPFs are associated with non-communicable diseases, including chronic kidney disease (CKD).

Purpose of the Study:

• To summarize the adverse effects of UPFs on general and kidney health.
• To provide guidance on assessing UPF intake in research and clinical settings.
• To propose strategies for reducing UPF consumption in individuals with CKD stages 3-5.

Main Methods:

• Literature review summarizing adverse health effects of UPFs.
• Discussion of UPF impact on CKD development and progression.
• Outline of practical strategies for dietary assessment and intervention.

Main Results:

• UPF consumption is linked to increased risk of CKD and metabolic derangements (acidosis, hyperkalemia, hyperphosphatemia, dyslipidemia, dysbiosis).
• UPFs negatively impact kidney health across all stages of CKD.
• Caregivers and healthcare providers need awareness of UPF risks.

Conclusions:

• Reducing UPF intake is essential for preventing CKD and managing existing kidney disease.
• Dietary strategies should focus on increasing minimally processed foods.
• Further research and clinical guidance are needed to address UPF consumption.