Gut health has emerged as a prominent topic in recent discussions about wellness. While some advice circulating on social media may lack scientific support (a side-eye goes to those parasite cleanses), recent studies have found intriguing links between gut bacteria and cancer diagnoses.
New evidence suggests that maintaining a balanced diet can have a significant positive effect on kidney health, according to a team of five kidney specialists in China.
A recent study, published last month in the peer-reviewed journal Renal Failure, investigated the relationship between dietary live microorganisms and the risk of developing chronic kidney disease, a subject that has not been extensively researched previously.
Chronic kidney disease affects 10% of adults worldwide, accounting for 1.2 million deaths annually, as stated in the study. The National Institute of Diabetes and Digestive and Kidney Diseases reports that one in seven adults in the U.S. faces this condition, totaling over 35 million Americans.
The study also highlights a concerning prediction that chronic kidney disease may become the fifth leading cause of death globally by 2040, marking one of the most significant increases among major causes of mortality.
“There is currently no effective treatment” for chronic kidney disease, the researchers noted. The Mayo Clinic elaborates further, stating that treatment generally focuses on slowing kidney damage by managing its underlying causes. As the disease progresses, kidney failure may occur, necessitating dialysis or a kidney transplant.
Utilizing over 15 years of data from the National Health and Nutrition Examination Survey, the research team from the Department of Nephrology at Capital Medical University in Beijing analyzed responses from 12,148 American adults, including 2,731 with chronic kidney disease.
Building on prior research that suggests an imbalance in gut microbiota can influence the onset and progression of chronic kidney disease, the experts categorized the live microbial foods from survey responses. They defined “low” live microbial food as having fewer than 104 colony-forming units per gram (CFU/g), “moderate” as 104 to 107 CFU/g, and “high” as exceeding 107 CFU/g.
The researchers then categorized participants into the following groups:
- Low group (no consumption of moderate or high live microbial food)
- Moderate group (consumption of moderate but not high live microbial food)
- High group (consumption of any high live microbial food)
- Moderate/High group (consumption of moderate or high live microbial food)
The study does not provide specific examples of each live microbial food category, but the International Scientific Association of Probiotics and Prebiotics suggests that foods labeled with “contains live cultures”—such as some store-bought pickles, sauerkraut, or certain types of cheese—typically include live microorganisms.
Findings revealed that individuals with a high intake of live microbial foods exhibited a “significantly lower risk” of developing chronic kidney disease compared to those with low intake levels. Furthermore, those with moderate/high intake levels also showed positive results.
“This is the first large-scale, population-based study in the United States demonstrating that diets abundant in live microorganisms—rather than just specific probiotics—are correlated with a lower incidence of chronic kidney disease,” the research team reported.
The researchers concluded that a diet rich in live microorganisms could serve as a “novel dietary strategy” for managing the condition, potentially reducing the risk of chronic kidney disease.
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