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Effects of Whole Food, Plant-Based Nutrition on Chronic Kidney Disease With Proteinuria

Research Question:
Does eating a whole-food, plant-based diet and attending group education classes on nutrition and lifestyle result in improved blood pressure, reduced protein in urine, and improved GFR in individuals with advanced chronic kidney disease?

Basic Study Information

Purpose:
This study will test the hypothesis that a whole food, plant-based (WFPB) diet and group education will favorably impact individuals with chronic kidney disease (CKD) stage 3b and 4. We will look at blood pressure control, amount of proteinuria (protein in the urine), and preservation of glomerular filtration rate (GFR). In addition, this study will assess weight and body composition, diabetic control in subjects with diabetes as well as CKD, and quality of life. An exploratory aim is to test the effects of a WFPB diet on the microbiome of subjects by collecting and analyzing stool samples. Inclusion Criteria: *Age greater than 18 years; Chronic kidney disease (CKD) stage 3b and 4. (CKD in these stages is considered advanced, but not severe enough for dialysis); Able and willing to comply with the testing and group education schedules; Able and willing to comply with a whole-food, plant-based diet.

Location: Highland Hospital (University of Rochester)
Study Reference #: STUDY00003490

Lead Researcher (Principal Investigator)

Lead Researcher: Erin Campbell

Study Contact Information

Study Coordinator: Erin Campbell, MD, MPH
Phone: (585) 341-9899
Email: Erin_Campbell@urmc.rochester.edu

Additional Study Details

Study Details:
This study takes place over 9 or 12 months, depending on which study group a subject is assigned. The study provides meals and group education to subjects, at no charge, to help them make the dietary changes that are being studied.

Parking:  Reimbursed
Transportation Coverage:  No
Reimbursement:  Yes
Payment Details:  Subjects receive gift cards for certain visits.

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