Effects of Whole Food, Plant-Based Nutrition on Chronic Kidney Disease With Proteinuria
NCT04171778 · Status: TERMINATED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 3
Last updated 2022-05-06
Summary
This study will test the hypothesis that lifestyle intervention consisting of a whole food, plant-based (WFPB) diet and group education will favorably impact outcomes germane to individuals with chronic kidney disease (CKD) stage 3b and 4, including 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. Safety of a WFPB diet in subjects with CKD will be tested with respect to the development of elevated serum potassium and phosphorus, hypoalbuminemia (low blood protein), hypotension (low blood pressure), and hypoglycemia (low blood sugar). An exploratory aim is to test the effects of a WFPB diet on the microbiome of subjects by collecting and analyzing stool samples.
Conditions
- Chronic Kidney Disease Stage 3B
- Chronic Kidney Disease, Stage 4
- Proteinuria
Interventions
- OTHER
-
whole food, plant-based diet
The study diet is whole food, plant based defined as containing no animal products or refined grains or added oils, minimal use of any sweeteners, and, for the purposes of this study, on average containing no more than 15% calories from fat.
Sponsors & Collaborators
-
University of Rochester
lead OTHER
Principal Investigators
-
Erin Campbell, MD, MPH · University of Rochester
-
Scott E Liebman, MD, MPH · University of Rochester
Study Design
- Allocation
- RANDOMIZED
- Purpose
- TREATMENT
- Masking
- NONE
- Model
- PARALLEL
Eligibility
- Min Age
- 18 Years
- Sex
- ALL
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2019-12-05
- Primary Completion
- 2022-03-28
- Completion
- 2022-03-28
Countries
- United States
Study Locations
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