New research published in the peer-reviewed journal Nutrients found that a “vegan diet is associated with a 31% lower risk of chronic kidney disease in patients wth hyperuricemia”.
The study notes that hyperuricemia (elevated uric acid level in the blood) is a well-known risk factor for chronic kidney disease, and that little is known about whether a vegetarian or vegan diet is associated with a lower risk of chronic kidney disease (CKD) in patients with hyperuricemia.
From September 5, 2005, to December 31, 2016, researchers retrospectively included clinically stable patients with hyperuricemia who received health check-ups at Taipei Tzu Chi Hospital. All participants completed a dietary habits questionnaire to determine whether they were omnivorous, lacto-ovo vegetarian, or vegan.
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Titled Isocaloric substitution of plant-based protein for animal-based protein and cardiometabolic risk factors in a multi-ethnic Asian Population, the study was conducted by researchers at the National University of Singapore, Curtin University in Australia, The University of Newcastle and George Washington University in Washington D.C.
The study found that 63% in Spain are willing to or have already tried lab-grown meat, sometimes called cultivated meat. While 63% would try it, 46% said they’d be willing to actually buy it themselves. The three primary reasons behind participants willingness to try this new type of meat was due to animal welfare (63%), environmental concerns (50%), and curiosity (48%).
