Patient Perception of Plant Based Diets for Kidney Disease

Abstract

Plant-based diets can delay the progression of Chronic Kidney Disease (CKD) and help manage complications and co-morbid conditions such as hypertension, acidosis, diabetes and cardiovascular disease. The objective of this study was to understand nephrology patients' familiarity, perception and use of plant-based diets. & Methods: A survey was shared via the National Kidney Foundation's social media channels. Analysis included 844 responses. Survey items were evaluated with descriptive statistics. Differences across items were determined using chi-square tests. Most respondents were 61-70 years of age (26.7%, n=225), female (56.5%, n=477) and achieved a Bachelor's or advanced degree (49.9%, n=421). The majority of respondents suffered from non-dialysis dependent CKD (34%) or received a kidney transplant (34%). About half (45%) of respondents were familiar with plant-based diets and most (58%) were aware that plant-based diets can improve CKD. Twenty-two percent reported following some version of a vegetarian diet, and 29% reported "eating less meat". Respondents were not confident (Mdn=2, IQR=2, on a scale of 1-5) in their ability to plan a balanced plant-based meal, and were moderately confident that a plant-based diet could help blood pressure (Mdn=3, IQR=2) and slow progression of CKD (Mdn=3, IGR=2). Family eating preference, meal planning skills, preference for meat, figuring out what is healthy to eat, food cost, time constraints and ease of cooking were rated as equal barriers to following a plant based diet (Mdn=3). A sample meal plan, individual counseling session with a Registered Dietitian Nutritionist (RDN), handouts and cooking classes were resources rated most helpful to transition to a plant-based diet (Mdn=4). Approximately half of respondents were aware that plant-based diets can be beneficial for CKD. Many patients are following a vegetarian or plant-based eating pattern. More research should be done to see how effective RDNs are in educating and moving patients towards a plant-based eating pattern, as they are an underutilized resource in the CKD population.