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Probiotic and Yogurt Consumption and Kidney Disease

Course #: 010-508

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Price: $4.50

CE Credit Hours: 0.50 CPEUs

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How to Take This Course:

Course Description

Commission on Dietetic Registration (CDR) - Provider #21328, Activity #135649 approved for 0.5 CPEUs.

CEU Course Description

Studies have demonstrated that gut microbiota can influence numerous aspects of human biology, and alterations in its function and composition (dysbiosis) have been suggested to play a role in pathogenesis of diverse human illnesses.  There is a growing body of evidence that dysbiosis occurs in patients with chronic kidney disease (CKD) leading to continued inflammation, and worsening cardiac and renal dysfunction.  This CEU course investigates if frequent yogurt consumption is associated with better kidney parameters.


Article Author:  Rabi Yacoub, et al.; Department of Medicine, University of Buffalo

Exam writer: Tiev LaGuire, M.S.

Brooke H. Dekofsky, MPH, RD, CLE, CDE was involved in the creation of this course.


CEU Course Objectives

1.  Discuss the effects of probiotics on renal function and the progression of renal disease.

2.  Examine, using NHANES data, the association found between frequent yogurt / probiotic consumption and albuminuria.

3.  Identify the number of bacterial organisms per gram that live and active culture yogurt must contain to meet the National Yogurt Association's criteria.

CPE Level: II

Learning Codes: 2000, 2060, 2080, 2100

Performance Indicators (RDN): 8.1.2 , 8.1.3 , 8.3.1 , 8.3.3

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Proprietary Interest Policy

We will disclose, in advance, any proprietary interest in any product, instrument, device, service, or material to be discussed during the learning event, as well as the source of any third-party compensation related to the presentation. This policy applies to both our organization and contractors. If such proprietary/financial interests exist, we will publish a disclaimer in marketing or instructional materials for a course.

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