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Effects of a Whole-food, Plant-based Nutrition Program on BP and Potassium in Subjects With CKD

Chronic Kidney Diseases Clinical Trial

Official title:
Effects of an Education Program Emphasizing a Whole-food, Plant-based Nutrition Program on Blood Pressure and Blood Potassium Levels in Subjects With Chronic Kidney Disease

Clinical Trial Summary

The purpose of this study is to determine if an educational program emphasizing a whole food plant based diet favorably impacts blood pressure while not significantly increasing blood potassium levels, by comparing a group of patients receiving the educational program with a control group of patients receiving no specific education.

Clinical Trial Description

The primary objective of this study is to test the hypothesis that educating hypertensive chronic kidney disease (CKD) stage 3 and 4 patients on the benefit of a whole food plant based (WFPB) diet in the context of a 15-day educational program ("Jumpstart program") will lead to improved blood pressure control and will not increase rates of hyperkalemia. Other objectives: A) To test the effect of the Jumpstart program on degree of uptake on a WFPB diet via a 3 day food recall. B) To test the effect of the Jumpstart program on other important outcomes in CKD in the following domains: 1. Body composition such as weight and body mass index (BMI). 2. Quality of life. 3. Laboratory tests including- serum levels of sodium, bicarbonate, chloride, Blood urea nitrogen, creatinine, calcium, phosphorus, magnesium, albumin, parathyroid hormone, fibroblast growth factor 23, lipids, C-reactive protein and erythrocyte sedimentation rate. C) To test the effect of the Jumpstart program on quality of life in hypertensive CKD patients. ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT06343129
Study type Interventional
Source University of Rochester
Contact
Status Completed
Phase N/A
Start date October 26, 2020
Completion date December 12, 2022
View Details
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