Food as medicine: could cooking classes slow kidney disease?

NCT ID NCT07759401

First seen Aug 12, 2026 · Last updated Aug 13, 2026 · Updated 1 time

Summary

This study tests whether providing fruits and vegetables along with cooking and nutrition education can improve kidney health in adults with chronic kidney disease. Participants are randomly assigned to receive either fruits and vegetables alone or fruits and vegetables plus a 12-week cooking program. The trial compares changes in a key kidney health marker (urine albumin-to-creatinine ratio) over 12 months to see which approach is more effective.

What this could mean

Our plain-language read of the trial. This is informational only — not medical advice or a prediction.

Active substance
Fruits and vegetables with culinary medicine nutrition and cooking education
What this could lead to
If effective, this approach could lead to community-based programs that use food as medicine to slow kidney disease progression and improve heart health, especially in high-risk populations.
What could go wrong
This is a behavioral intervention with minimal risk, but its success depends on adherence and long-term lifestyle changes. Results may not generalize beyond the specific population studied.

This is an AI summary of the original study and may miss details. Read our disclaimer.

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Conditions

The condition(s) this trial relates to.

As listed by the trial registrant

The condition terms exactly as the trial's registrant entered them.

Contacts and locations

Locations

  • Brother Bill's Helping Hand

    Dallas, Texas, 75212, United States

  • University of Texas Southwestern

    Dallas, Texas, 75390, United States

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