Year Published: 2020
Journal
Kidney International Reports
Authors
T. GENG, T. Jafar, W.P. Koh
Methods
"Among the individual components, higher consumption of nuts and legumes products, lower consumption of red/processed meat and sugar-sweetened beverages (SSBs) were significantly associated with a decreased risk of ESKD."
Key Findings
In this study, authors looked at the relationship between dietary patterns consumed and end-stage kidney disease.