Study Reveals Consumption Of Fermentation Foods Helps Maintain Kidney Health

Illustration of eating healthy yogurt for the kidney (Freepic)

JAKARTA Acid foods such as sustainable, yogurt, and other fermented foods are not only appetizing, but now proven to have important benefits for kidney health.

A recent study published in the medical journal Renal Failure revealed that food consumption that contains living microorganisms, many of which have acidic flavors, can significantly reduce the risk of chronic kidney disease.

The research was conducted by a team of nephrologists from Capital Medical University in Beijing, China, who analyzed data from more than 12 thousand United States adults.

The results show that individuals who regularly consume foods with high microbial content have a much lower risk of developing chronic kidney disease than those who do not consume them.

Life microorganisms are commonly found in fermented foods such as yogurt, tendles (pickles), airs, sauerkraut (kol acid), kefir, to tempeh.

These foods contain good bacteria (probiotics) which are known to be able to maintain the balance of the gut microbiota. Interestingly, the imbalance in intestinal bacteria (dysbiosis) is now associated not only with digestive disorders, but also various chronic diseases, including kidney disease.

Current chronic kidney disease affects about 10% of the world's adult population. In the United States alone, more than 35 million people live with this condition. The study also revealed that by 2040, chronic kidney disease is expected to be the fifth largest cause of death in the world.

Ironically, until now there has not been a truly effective treatment for curing chronic kidney disease. The available treatment only focuses on slowing the rate of kidney damage. Therefore, prevention efforts through healthy diets are very important.

The researchers grouped the consumption of living microbes into three categories, namely low, medium, and high. Those who fall into a high group, namely those who consume fermented foods on a regular basis, have a smaller chance of developing kidney disease.

"This is the first large-scale study showing that food consumption that contains living microbes, not just probiotic supplements, is directly related to reducing the risk of kidney disease." explained the research team, quoted from the page The Healthy.

They suggest that fermented foods be used as part of a daily diet strategy, especially for individuals who have a high risk of experiencing kidney disorders.