Front Nutr: Following a Mediterranean diet slows decline in kidney function

Adhering to a Mediterranean diet may slow the progression of kidney function decline in patients with chronic kidney disease (CKD) not requiring dialysis. This conclusion comes from a meta-analysis combining data from ten studies involving 1,073 participants. The study was published in Frontiers in Nutrition.

Overall, following a Mediterranean diet was associated with a modest improvement in estimated glomerular filtration rate (eGFR), a key marker of kidney function. The most pronounced effects were observed in patients with mild to moderate stages of the disease. Importantly, the diet did not lead to increased levels of potassium or phosphorus in the blood — indicators closely monitored in CKD.

The researchers paid particular attention to the quality of olive oil, a key component of the diet. They found that reductions in the inflammatory marker C-reactive protein were most pronounced in studies using olive oil high in phenolic compounds. These natural antioxidants may provide additional anti-inflammatory benefits, according to the authors.

The Mediterranean diet also contributed to improved body composition and lower blood urea levels but had no significant impact on blood pressure or lipid profile. Overall, the authors suggest that combining a balanced diet with high-quality olive oil may play a protective role in the early stages of kidney disease.