Healthier Diet Linked to 55 Percent Lower Risk of Kidney Dysfunction: RaNCD Study
Iran: As chronic kidney disease (CKD) continues to rise worldwide—largely fueled by hypertension, diabetes, and other metabolic disorders—researchers are increasingly examining the role of lifestyle factors in preserving renal health. A new study published in BMC Nephrology by Azad Ayenehpour from the Student Research Committee at Kermanshah University of Medical Sciences and colleagues suggests that overall diet quality may significantly influence kidney function.
The investigators analyzed baseline data from the Ravansar Non-Communicable Diseases (RaNCD) cohort, a large population-based study conducted in western Iran. The cross-sectional analysis included 8,787 adults aged 35 to 65 years, of whom nearly 47% were men. The aim was to evaluate whether adherence to a healthy dietary pattern, measured using the Healthy Eating Index-2015 (HEI-2015), was associated with better kidney function.
Dietary intake was assessed using a validated Food Frequency Questionnaire. Based on this information, participants were assigned HEI-2015 scores, which reflect how closely an individual’s eating habits align with established dietary guidelines. Higher scores indicate greater consumption of nutrient-dense foods such as fruits, vegetables, whole grains, and lean proteins, along with lower intake of sodium, added sugars, and unhealthy fats.
Kidney function was evaluated by estimating the glomerular filtration rate (eGFR) using the Modification of Diet in Renal Disease (MDRD) equation. Reduced kidney function was defined as an eGFR below 60 mL/min/1.73 m², a commonly used threshold in CKD assessment. Participants were categorized into quartiles based on their HEI-2015 scores, and logistic regression models were used to assess the association between diet quality and the likelihood of reduced eGFR.
The study led to the following findings:
- A significant inverse relationship was observed between overall diet quality and impaired kidney function.
- Participants in the highest HEI-2015 quartile had markedly lower odds of reduced eGFR compared with those in the lowest quartile.
- After adjusting for potential confounders, individuals with the healthiest diets showed a 55% lower likelihood of decreased kidney function (OR 0.45; 95% CI 0.36–0.58).
- Adults with preserved kidney function consumed higher amounts of fruits, vegetables, and seafood.
- They also reported lower intake of sodium and added sugars.
- These dietary patterns were statistically significant and corresponded with higher HEI-2015 scores.
The authors conclude that better overall diet quality is strongly associated with healthier kidney function in this general population sample. While the cross-sectional design does not establish causality, the results support the potential value of promoting balanced, nutrient-rich dietary patterns as part of strategies aimed at preventing CKD. Public health interventions encouraging healthier eating habits may therefore contribute meaningfully to reducing the growing burden of kidney disease.
Reference:
Ayenehpour, A., Izadi, N., Sheikhi, F. et al. Healthy eating index and kidney function in adults: findings from the Ravansar non-communicable disease cohort. BMC Nephrol (2026). https://doi.org/10.1186/s12882-026-04767-7
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