Probiotics and High Fiber-Rich Diets Have Anti-Inflammatory Properties and Decline Chronic Kidney Disease Progression

A well balanced, time-restricted diet with 50% more vegetables and restriction of red meat can delay the progression of kidney damage. This paper suggests that such diet changes can also have an immunoregulatory role, with adding pre/probiotics. There were two groups of patients (20M/28F; age 67±9 years, estimated glomerular filtration rate 42,1±12 ml/min/1.73m2): group A practiced a modified diet that consisted of certain nutritional changes (50% more vegetable intake, reduction of red meat to twice per week), time-restricted eating (8 hours), and taking probiotics. Group B was also taking probiotics; however, their nutrition included no restrictions on red meat intake, they ate fewer vegetables, and there was no time-restricted eating. After 3 months, therapy from Group A − a balanced, time-restricted diet plus probiotics, resulted in weight loss (from 113±13 to 110±18 kg), body mass index decrease (from 36.4±5.1 to 34±5 kg/m2), decrease in waist circumference (from 119±11 to 115±10 cm), as well as lower hsC-reactive protein by 8% (group A) and 5% (group B). The values of kidney function measurements after 3 months were 45,3±11 ml/min/1.73m² in group A, while in group B, those were 42,4±10 ml/min/1.73m² (p<0.05). This study shows a positive correlation between the daily consumption of probiotics and decreased progression of chronic kidney disease.