Globally, chronic kidney disease (CKD), a condition affecting over 35.5 million individuals in the United States, sits at the crossroad of the rising burden of chronic, noncommunicable diseases (NCDs).1 Poor diet quality contributes to CKD and its progression in many NCDs. Diets high in sodium, added sugars, saturated fats, and red or processed meats increase systemic blood pressure, promote insulin resistance, and trigger low-grade chronic inflammation, each of which adversely affects renal microcirculation.