Ultra-processed foods raise risk of kidney disease: Study

A study published in the American Journal of Kidney Diseases (AJKD) has reported a strong link between the consumption of ultra-processed foods (UPFs) and a higher risk of chronic kidney disease (CKD).

Researchers analysed data from more than 14,000 adults who were free of CKD at the start of the study titled “Ultra-Processed Foods Lead to Higher Risk of Kidney Disease, New Study Finds”. Over a 24-year follow-up, nearly 5,000 participants developed CKD.

According to the study, individuals with the highest intake of UPFs faced a 24% greater risk of developing CKD compared to those with the lowest intake. Each additional daily serving of UPFs was associated with a 5% higher risk, while replacing one UPF serving with minimally processed food lowered the risk by 6%.

Ultra-processed foods include soft drinks, packaged snacks, processed meats and cheeses, instant noodles, and mass-produced breads and cakes.

Dr Casey M Rebholz, co-author of the study from Johns Hopkins Bloomberg School of Public Health, said the findings highlight the urgent need to raise awareness about the health dangers of UPFs.

“Our research shows a direct association between ultra-processed food consumption and chronic kidney disease risk,” she said.

The study also identified sugar-sweetened beverages and processed meats as major contributors to CKD risk.

Dr Kerry Willis, Chief Scientific Officer at the National Kidney Foundation, said:

“Food is medicine. The right diet can prevent kidney disease, but too much consumption of ultra-processed food may actually cause it.”

Researchers said the findings strengthen the case for doctors to advise patients to reduce UPF consumption and added that further work is underway to identify biomarkers that explain how such foods damage kidney function.