Glow-food illuminating nutritional value and enhancing taste in chronic kidney disease: a Mediterranean perspective

Chronic kidney disease (CKD) is a major public health concern and has recently been rated as a priority by the World Health Organization (WHO). Among the modifiable environmental risk factors, diet plays a pivotal role in the development and progression of CKD and its risk factors. Evidence consistently supports the protective role of Mediterranean- and plant-based diets in preventing CKD and reducing associated cardiovascular risks, in contrast to the adverse effects of Western dietary patterns. To ensure long-term dietary adherence in patients with CKD, nutritional strategies must be evidence-based, physiologically appropriate, sensorially satisfying, and culturally rooted. In this context, we introduce the concept of "glow-food," which emphasizes the use of seasonal, minimally processed Mediterranean ingredients in health-promoting dishes that are visually appealing and flavorful. This approach aims to bridge the gap between clinical dietary recommendations and patient experiences, highlighting that tailored nutrition can be both sustainable and enjoyable, thereby preserving the value of Mediterranean food heritage.