News

This is a recording of the Dr. Schar Nutrition Alliance journal club, where experts discuss hypervigilance in celiac disease and how new gluten cross contact studies may ease the burden of the gluten free diet and reduce anxiety

Newly diagnosed CKD patients often report feeling overwhelmed by the dietary changes required for preserving kidney function. A kidney-friendly diet may limit protein, phosphorus, and/or potassium, as well as processed foods containing chemical additives and excessive sugar and salt. Though patients may feel that their food tastes bland after making these changes, there are numerous ways to improve satiety, flavor, and texture of food while keeping the kidneys healthy.

Gluten-free diets may put people at higher risk of nutrient deficiencies. Avoiding nutrient deficiencies can be easy with a food-first, mindful approach.This article highlights common nutritional deficiencies to look for in patients following a gluten-free diet. 

Corn is a popular starchy vegetable that is widely consumed in the US, particularly in the summer. When turned into a flour, corn makes an ideal substitute for wheat in gluten-free breads, pastas, and baked goods. Corn is rich in potassium, magnesium, and B-vitamins, which are critical for individuals following a gluten-free diet that may be lacking in these nutrients.

Despite its name, buckwheat is a gluten-free pseudograin that is generally safe for people with celiac disease and other gluten-related disorders. Buckwheat is high in plant-based protein, fiber, B-vitamins, and minerals. It is typically prepared similarly to conventional grains and can be found in similar dishes (e.g. flours, baked goods, salads, etc.).

Low potassium “renal diets,” which instruct patients at risk for hyperkalemia to reduce fruit and vegetable intake, may be stricter than necessary. New findings indicate that early stage CKD patients may be able to liberalize their diet to receive the health benefits associated with consumption of plant-based foods, which are typically high in potassium.

A team of US experts examined the benefits of cooking-based interventions in celiac disease nutrition education and its impact on adherence to a gluten-free diet and quality of life.

At first glance, the appeal of artificial sweeteners is clear. They provide a highly sweet taste without adding calories, raising blood sugar levels, or causing tooth decay. Questions remain as to their impact on kidney health, however. Are they actually any better than the sugar they are replacing?

Shelter-in-place measures can mean a drastic lifestyle change and pose a particular challenge for those following a low-protein CKD diet. Many patients rely on in-person nutrition counseling, as well as shopping support from grocery store dietitians. Thanks to today’s digital technology, there are numerous ways to support patients virtually without putting yourself or patients at risk.