Chronic kidney disease (CKD) is a growing health concern that affects millions of people worldwide. Whether you are living with CKD, caring for someone who is, or working in healthcare, understanding how diet plays into the risk and progression of this disease is essential. A recent global study examined how poor dietary habits contribute to CKD deaths and disability across countries, regions, and populations. The findings underscore that changing what we eat could be one of the most effective ways to prevent or slow CKD’s advance.*

Diet’s Role in CKD: Who It Affects and How

In 2021, poor diets were linked to over 317,000 deaths and nearly 8 million years of life lost due to CKD. That’s nearly 1 in 5 CKD deaths worldwide. The data showed that men and older adults bear the brunt of this burden. For patients and caregivers, this means dietary choices made years or even decades earlier can significantly affect kidney health later in life. Interestingly, men generally had a higher risk, though women over age 80 experienced greater impacts, likely due to living longer.

Healthcare professionals should note that CKD risk from poor diet is increasing across all age groups, with particularly sharp rises in high-income areas like the U.S. and Canada. This trend signals an urgent need to address diet in clinical practice, not just for prevention but as part of ongoing CKD management strategies.

Key Diet Risks and Country Trends

The study identified specific diet components most closely linked to CKD. 

• Not eating enough fruits and vegetables was the top contributor, responsible for over 14% of all CKD deaths and disability combined. 
• High sodium intake—found in salty snacks, processed foods, and restaurant meals—was another major factor, especially in regions like East Asia and Central Europe.

For patients and caregivers, these findings highlight the importance of a diet rich in fresh produce and low in sodium. Healthcare providers can use this data to personalize guidance. Countries were also grouped into dietary “clusters,” each with different dominant risks, such as high red meat intake and low whole grain consumption. The need for personalized meal planning still holds, however. Local food culture and economic access must guide dietary recommendations.

What This Means for Prevention and Daily Care

For CKD patients and their support teams, small dietary shifts can make a big difference. The message is clear: 

• Eat more fruits and vegetables, 
• Reduce salt and processed meat, and 
• Choose whole grains. 

Public health campaigns, clearer nutrition labeling, and affordable access to healthy foods are also crucial—especially in low-income areas, where CKD burden is highest.

Healthcare professionals can play a key role by screening for poor dietary habits and offering realistic, culturally appropriate nutrition advice. Combining diet changes with management of other CKD risk factors—like hypertension, obesity, and diabetes—offers a strong line of defense. This study’s findings reinforce what many patients and providers already know: food is not just fuel—it’s medicine for the kidneys.

*Wei, N., Yang, M., Zheng, P., and Xu, J. (2025, June 17). Burden and inequalities of chronic kidney disease attributable to diet globally, regionally and temporally, 1990–2021. Frontiers in Nutrition, 12, 1592389. https://doi.org/10.3389/fnut.2025.1592389 

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