Effects of Whole Food, Plant-Based Nutrition on Chronic Kidney Disease With ProteinuriaResearch 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:Location: Highland Hospital (University of Rochester)
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.
*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.
Study Reference #: STUDY00003490
Lead Researcher (Principal Investigator)
Lead Researcher: Erin Campbell
Study Contact InformationStudy Coordinator: Erin Campbell, MD, MPH
Phone: (585) 341-9899
Additional 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.
Subjects receive gift cards for certain visits.
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