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Processed Plant-Based Foods for CKD Patients: Good Choice, but Be Aware

Author

Listed:
  • Claudia D’Alessandro

    (Department of Clinical and Experimental Medicine, University of Pisa, 56126 Pisa, Italy)

  • Jason Pezzica

    (Department of Clinical and Experimental Medicine, University of Pisa, 56126 Pisa, Italy)

  • Carolina Bolli

    (Department of Clinical and Experimental Medicine, University of Pisa, 56126 Pisa, Italy)

  • Alice Di Nicola

    (Department of Clinical and Experimental Medicine, University of Pisa, 56126 Pisa, Italy)

  • Azzurra Falai

    (Department of Clinical and Experimental Medicine, University of Pisa, 56126 Pisa, Italy)

  • Domenico Giannese

    (Department of Clinical and Experimental Medicine, University of Pisa, 56126 Pisa, Italy)

  • Adamasco Cupisti

    (Department of Clinical and Experimental Medicine, University of Pisa, 56126 Pisa, Italy)

Abstract

The beneficial effects of vegetarian diets are known in the general population and in patients with chronic kidney disease (CKD). In recent years, the market has developed a number of processed plant-based products because of several factors (lifestyle changes, ethical concerns, and sustainability). The composition in terms of nutrients, ingredients, and additives of 560 products available on the market and on online shopping sites was analyzed to understand the characteristics of these products. Processed plant-based meat substitutes have a higher content of salt (+467%), lipids (+26%), mostly unsaturated, and fiber with respect to regular animal-based ones. Protein content is lower (−40%) in plant-based products with respect to corresponding animal ones. Of the 49 additives on the label (on average 2 per product), 20 contain phosphorus, sodium, potassium, or nitrogen. Several plant-based processed products may contain elevated amounts of salt and additives, which make them not optimal for CKD patients. Although a plant-based diet remains a very important tool for CKD nutritional management, patients should be aware regarding the extra content of sodium and additives in processed plant-based products compared to animal-based processed food.

Suggested Citation

  • Claudia D’Alessandro & Jason Pezzica & Carolina Bolli & Alice Di Nicola & Azzurra Falai & Domenico Giannese & Adamasco Cupisti, 2022. "Processed Plant-Based Foods for CKD Patients: Good Choice, but Be Aware," IJERPH, MDPI, vol. 19(11), pages 1-10, May.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:11:p:6653-:d:827494
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    Cited by:

    1. Diana Bogueva & David Julian McClements, 2023. "Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives," Sustainability, MDPI, vol. 15(19), pages 1-28, September.

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