News

New research shows that eating more plants, such as fruits, vegetables, whole grains, nuts, and legumes, may help slow the progression of CKD when implemented in conjunction with other appropriate dietary considerations.

A recent study showed that nearly 32% of gluten-free labeled restaurant meals actually tested positive for gluten. Can this really be true? Click here to learn about how to interpret these results, and what to tell your patients to help them to eat out safely.

Learn about the Dr. Schär Re-Cereal project, which is aimed at reviving the cultivation of certain grains in the alpine region to use in the development of gluten-free foods.

Watch as Dr. Juan-Jesus Carrero-Roig discusses the latest research regarding the benefits of medical nutrition therapy in chronic kidney disease.

FLAVIS, the kidney-friendly food brand by Dr. Schar USA, and the National Kidney Foundation are partnering to promote medical nutrition therapy in chronic kidney disease, which helps maintain residual kidney function and delay onset of dialysis.

This article analyzes the latest research in dietary management of CKD and describes the appropriate medical nutrition therapy (MNT) for CKD patients. Dietary interventions may help CKD patients preserve residual kidney function over time, delaying the need for dialysis.