A recent study by Monash University has shown that a diet high in processed foods brings on leaky gut syndrome, which in turn increases the risk of kidney disease.

In particular, the findings revealed that certain harmful chemical compounds called Advanced Glycation End Products (AGEs) switch on the body's danger signals leading to an inflammatory response and chronic kidney disease. However, by introducing foods containing a specialised fibre, the effects can be improved.

These AGEs, found in heat treated or processed food, is what gives browned, roasted, fried, grilled and baked foods its flavour and aroma. Food chemists have been isolating these chemical compounds and for years have been placing them in some of our favourite processed foods - such as potato chips, bread, bakery products, chocolate and confectionery - because they add flavour.

With 10 per cent of the global population affected by chronic kidney disease and the Australian diet high in processed food, there is a growing body of evidence that consumption is associated with the risk of all-cause mortality, diabetes, hypertension, obesity, cancer and gastrointestinal diseases.

A study led by Associate Professor Melinda Coughlan, from Monash Central Clinical School, showed the inflammatory response could be switched off by introducing foods containing high resistant starch fibre, restoring gut health and improving kidney health.

Foods high in resistant starch fibre include oats, cooked and cooled rice, barley, bean and legumes such as black beans and peas, raw potato starch (as a supplement), cooked and cooled potatoes, hi-maize resistant starch supplement. These foods are important as they get down into your lower gut and basically serve as food for your gut bacteria, she says. The gut bacteria ferment this food producing metabolites that are anti-inflammatory.

“Now that we have shown that it is certain chemical compounds found in highly processed foods that play a role in chronic kidney disease, we can look to make alternative food formulations or functional foods aimed at dampening the body’s response,” she said.

“Given the increasing interest in the effects of processed food on health, we believe that these findings represent an important step towards understanding and countering the detrimental features of the modern diet.

"Dietary change, as with most behaviour change, can be difficult to maintain long term, but by adding more foods high in resistant starch fibre and steaming and stewing cooking practices we can help dampen the harmful effects.”