A new study published in the American Journal of Kidney Diseases has found that when those with chronic kidney disease increase their intake of plant protein, they significantly decrease their risk of death.
For the study, researchers analyzed data from nearly 15,000 people who participated in the National Health and Nutrition Examination Survey III. Of the 14,866 participants, 1,065 were determined as having chronic kidney disease.
After looking at the data, researchers noticed a strong correlation between an increased intake in plant protein, and a decreased likelihood of death over the study’s average follow-up period of 8.6 years.
“We were surprised to see such an impressive association. Every 33 percent plant of total protein ratio increase was associated with a 23% lower risk of mortality in those with CKD,” says the study’s co-author Xiaorui Chen, MS, a researcher at the University of Utah School of Medicine.
“Our research indicates that plant-based proteins could play an important role in improving the health outcomes for people with decreased kidney function”, says Srinivasan Beddhu, MD, one of the study’s other co-authors.
To determine the correlation, researchers adjusted for things such as age, race, gender, the use of alcohol and tobacco, body mass index and things such as physical activist and overall calorie intake.