Salt, protein, phosphate and sugar: Nutrition trends in kidney disease

Dietary modification has long been considered a modifiable risk factor for the progression of chronic kidney disease (CKD) and a key management strategy in end-stage kidney disease. This review will focus on the history of the reoccurring focus on dietary components of salt and protein, as well as the impact of consumer behaviour moving towards convenience foods, on intake of phosphate and sugar in the form of fructose. The latest evidence in CKD supports diets low in sodium, discourages strict diets low in protein and presents a strong case to turn the cycle of eating habits back to basics, in a bid to lower processed food intake and improve the health outcomes of our CKD patients.