Bon Appétit: Time to Eat for Better Kidney Health

We all need to eat (and each of us almost always has a number of extreme food likes and dislikes), which may be why research on dietary factors and medical conditions continues to garner substantial interest well beyond the traditional scientific community and consistently infiltrates the general public media. Yet under the surface of each tidy sound bite or headline with proclamations such as “Lycopene Linked to Reduced Stroke Risk” in the New York Times or “Diet Sodas May Hurt Kidneys” on National Public Radio, the science of studying nutrition and chronic diseases is complex and challenging.

Source: Advances in Chronic Kidney Disease - February 27, 2013 Category: Urology & Nephrology Authors: Julie Lin, Holly M. Kramer Tags: Guest Editorial Source Type: research