March 12, 2026
People with CKD often have to restrict certain foods in order to slow progression of the disease, which can be burdensome for many, especially when nutrition labels are unclear about certain ingredients and additives. Associate Professor Katie Hill Gallant joined the American Society of Nephrology as a co-lead in developing new guidance for food additives containing potassium and phosphorus. This guidance will help provide clarity to clinicians, policy makers, and food developers on how certain food additives may impact the health of those living with CKD.