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Plant Protein Reduces Mortality


plant protein


Chronic kidney disease patients who consume a higher ratio of plant protein have lower mortality rates, according to research recently published in the American Journal of Kidney Diseases.

Researchers found that every 33% increase in the ratio of plant protein to total protein consumed resulted in a lower risk of death for those with chronic kidney disease (CKD) defined as having an eGFR < 60.

“We know that moderate restriction of total protein intake is probably important to preserve kidney function in people with CKD, however, the effect of sources of protein on overall health in CKD has not been well studied,” said researcher Srinivasan Beddhu, MD, of 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.”

While recent headlines have highlighted the negative health effects of processed meats, this study indicates that kidney patients may need to pay even closer attention to their intake of animal proteins and may want to speak to their doctor about adding plant proteins like tofu and legumes and to their diet.

Learn more about study here.