Rethinking Nutrition in Chronic Kidney Disease: Plant Foods, Bioactive Compounds, and the Shift Beyond Traditional Limitations: A Narrative Review

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dc.authorid0000-0001-7992-1491
dc.authorid0000-0003-4056-1673
dc.authorid0009-0002-7090-9968
dc.authorid0000-0003-1274-5539
dc.authorid0009-0001-7149-922X
dc.authorid0000-0001-8823-5522
dc.contributor.authorNogueira-Rio, Nerea
dc.contributor.authorMondragon Portocarrero, Alicia del Carmen
dc.contributor.authorLamas Freire, Alexandre
dc.contributor.authorFranco, Carlos Manuel
dc.contributor.authorCanbolat, Ahmet Alperen
dc.contributor.authorKarav, Sercan
dc.contributor.authorMiranda Lopez, Jose Manuel
dc.date.accessioned2026-02-03T12:00:00Z
dc.date.available2026-02-03T12:00:00Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe incidence of chronic kidney disease (CKD) has increased worldwide in recent years. Many factors can contribute to the progression of CKD, some of which are dietary patterns. Adequate control of protein, phosphorus, potassium, and sodium intake can significantly slow the progression of CKD. Most studies and nutritional guidelines addressing the care of people with CKD have focused primarily on dietary recommendations regarding macronutrient intake and the restriction of individual micronutrients. Traditionally, the consumption of fiber-rich fruits and vegetables has been restricted in patients with CKD to combat hyperkalemia. Among the reasons often given for this restriction are concerns about their high potassium and phosphorus contents. Limiting the intake of whole grains in CKD patients has also been recommended. However, findings indicate that phosphorus in plant foods is not fully absorbed in humans. Potassium contribution from vegetables can be reduced by culinary treatments, and when highly insoluble fiber is present in vegetables, it promotes potassium excretion through the intestine, which could help control the risk of hyperkalemia in CKD patients. Other recent findings have shown beneficial effects of vegetable bioactive compounds and resistant starch on CKD patients. The aim of the present review was to compile and discuss traditional recommendations for the use of plant-based foods for patients with CKD, as well as the mechanisms through which such foods may contribute to improving CKD progression.
dc.identifier.doi10.3390/foods14193355
dc.identifier.issn2304-8158
dc.identifier.issue19
dc.identifier.pmid41097524
dc.identifier.scopus2-s2.0-105019198773
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods14193355
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34471
dc.identifier.volume14
dc.identifier.wosWOS:001593833800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260130
dc.subjectdietary fiber
dc.subjectresistant starch
dc.subjectbioactive compounds
dc.subjecthyperphosphatemia
dc.subjectflavonoids
dc.subjectfusetin
dc.subjectphoterin
dc.subjectsulforaphane
dc.titleRethinking Nutrition in Chronic Kidney Disease: Plant Foods, Bioactive Compounds, and the Shift Beyond Traditional Limitations: A Narrative Review
dc.typeReview

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