Scientific diet for patients with chronic kidney disease - teach you step by step to develop a diet that suits you

In addition to strictly following the doctor's advice for drug treatment, a scientific diet and nutritional balance is also an important means to delay the development of chronic kidney disease. Studies have shown that reasonable dietary adjustments can help reduce the complications of chronic kidney disease. For example, limiting water and salt intake has a good effect on regulating blood pressure, and a low-fat diet can improve dyslipidemia.

Scientific dietary principles

Principles of scientific diet for patients with chronic kidney disease: sufficient heat energy, high-quality low-protein, low salt, low fat, phosphorus restriction and calcium supplementation, and correction of electrolyte disorders.

0 1Sufficient energy, high quality and low protein

Under the premise of limiting the total amount of protein, more than 50% of the protein must come from high-quality protein, such as milk, eggs, fish, poultry, meat, etc. At the same time, it is also necessary to have sufficient calorie intake. Calories should be mainly derived from sugars based on complex carbohydrates and monounsaturated fatty acids based on vegetable oils, such as sugar, honey, crystal sugar, olive oil, peanut oil, etc.

0 2 Low salt

When accompanied by edema, high blood pressure or heart disease, you should pay attention to the sodium intake, about 2 grams per day. Avoid eating pickled foods, canned foods, etc., use less soy sauce, monosodium glutamate, chicken essence, bean paste, ketchup and other condiments, and use sugar, white vinegar, five spices, star anise, onion, ginger, garlic and other condiments to increase the palatability of food.

0 3 Low fat

Eat more "good" fats and less "bad" fats. "Good" fats include monounsaturated fats such as olive oil, peanut oil, and nuts, as well as polyunsaturated fats represented by vegetable oils. "Bad" fats include high-fat meats, whole milk, biscuits, potato chips, etc.

04Limit phosphorus and supplement calcium

In the early stages of chronic kidney disease, appropriately limiting the phosphorus content in the diet and appropriately increasing the calcium intake can delay the decline of renal function and prevent the occurrence of renal osteodystrophy. It is recommended that the daily intake of phosphorus should not exceed 0.8 grams and the dietary calcium intake should be 1.2 grams.

05Correct electrolyte imbalance

Chronic kidney disease patients have decreased renal function, which can easily lead to blood potassium accumulation, resulting in serious consequences such as muscle paralysis, slow heartbeat, and even cardiac arrest. Therefore, potassium intake should be limited. High-potassium foods such as dried fruits, beans, mushrooms, pickled foods, and beer should be avoided.

Create your own recipe

There are five main steps to developing a diet using the food exchange method. Below we develop a nutritional treatment plan for a 54-year-old male kidney patient who is 175 cm tall, weighs 55 kg, and is a teacher.

Calculate standard weight. Ideal weight means weight that is within 10% of standard weight, obesity means weight that is over 20%, and emaciation means weight that is under 20%. The standard weight of this patient should be 175-105 = 70 kg, but the actual weight is 55 kg, which is 21.4% below the standard weight and emaciation.

Calculate the total energy required per day (see Table 1). This patient is a teacher and a light manual laborer. His total calorie requirement per day is 70 kg × 147 kJ/kg = 10,290 kJ.

Calculate the daily protein intake. 0.6-0.8 grams per kilogram of body weight, 50%-70% of which should come from high-quality protein. High-quality protein includes animal protein fish, meat, eggs, milk, seafood and soy products.

According to the principle of food exchange, calculate the number of food exchange portions (Table 2). Divide food into four major categories and nine minor categories according to its source and nature. Foods of the same type can be interchanged if they contain similar amounts of protein, fat, sugar and calories within a certain weight.

Select and exchange foods. Energy sources: carbohydrates 15 parts (55.6%), protein 5.5 parts (20.4%), fat 4 parts (14.8%), other 2.5 parts (9.2%).

Nutritional factors are closely related to kidney disease. If we strictly follow the dietary principles and arrange three meals a day reasonably, and cooperate with the doctor's diagnosis and treatment plan, the disease will be alleviated and controlled to a certain extent, and our own quality of life will also improve.