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/1.73m(2)): 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/m(2)), 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/1.73m(2) in group A, while in group B, those were 42,4 +/- 10 ml/min/1.73m(2) (p<0.05). This study shows a positive correlation between the daily consumption of probiotics and decreased progression of chronic kidney disease.