Ultra-Processed Foods and Chronic Kidney Disease: Is Inflammaging the Missing Link?

Area of Science:

• Nephrology
• Nutritional Science
• Gerontology

Background:

• Chronic kidney disease (CKD) is a major global health issue, driven by factors like poor glycemic and blood pressure control.
• Dietary patterns significantly influence CKD progression, with ultra-processed foods (UPFs) gaining attention.
• UPFs are industrial formulations with low nutritional quality, high energy density, and additives, linked to adverse health outcomes.

Purpose of the Study:

• To explore the potential mechanisms linking ultra-processed food (UPF) consumption to chronic kidney disease (CKD) progression.
• To propose inflammaging, gut dysbiosis, and excess dietary phosphate as key mediators in UPF-related renal injury.
• To identify research gaps and advocate for strategies to reduce UPF intake for CKD prevention and management.

Main Methods:

• Conceptual framework development integrating existing epidemiological and mechanistic data.
• Literature review focusing on the interplay between UPFs, inflammaging, gut microbiome, and renal health.
• Analysis of proposed mediators: gut dysbiosis and excess dietary phosphate.

Main Results:

• Epidemiological studies suggest a correlation between higher UPF intake and poorer renal outcomes.
• Inflammaging, a chronic inflammatory state associated with aging, is proposed as a framework for understanding UPF-induced renal damage.
• Evidence suggests interconnectedness between UPF consumption, hidden phosphorus, inflammation, aging, gut dysbiosis, and CKD.

Conclusions:

• While causality is not established, UPF consumption, hidden phosphorus, inflammaging, and gut dysbiosis are implicated in CKD progression.
• Further research is needed to elucidate the precise mechanisms.
• Policy and population-level interventions to decrease UPF consumption are recommended to mitigate CKD progression.