In the process of treating diseases for patients with renal failure, it is important to do a good job in daily care, especially in terms of diet. Patient friends should pay more attention. Here are five dietary knowledge points for patients with renal failure that need attention.
1. Provide a high calcium and low phosphorus diet
In some patients with chronic renal failure, there may be elevated blood phosphorus and decreased blood calcium, which can lead to osteoporosis. An ideal diet should increase calcium content and reduce phosphorus content. Foods rich in calcium include milk, green leafy vegetables, sesame paste, and so on. When cooking fish and lean meat, boiling it in water and removing it, then stir-frying it can reduce the phosphorus content of the fish and meat.
2. Chronic renal failure with hyperkalemia
Limit potassium containing foods, avoid eating fruit juices, and choose vegetables and fruits with caution.
3. Low salt and sodium
If you are a patient with chronic renal failure, hypertension, and edema, limit sodium salts and sodium rich foods, and use a salt free diet if necessary. When using diuretics or accompanied by vomiting or diarrhea, sodium salt should not be limited.
4. Maintain water balance
Water balance is very important in patients with chronic renal failure. It is important to supplement fluids under the guidance of a doctor to prevent excessive intake of water, which can lead to obstruction of excretion and aggravate edema.
5. Low protein diet
Mainly based on high-quality protein, wheat starch is often used as the main source of heat energy. Corn starch and potato starch can also be used instead of rice and flour. Secondly, foods with high calorie content and low protein can also be used as the main source of heat energy, such as potatoes, yams, taros, sweet potatoes, lotus roots, pumpkins, vermicelli, water chestnut, lotus root powder, water chestnut powder, and water chestnut powder. Foods with high levels of non essential amino acids should be restricted, such as dried beans, soy products, hard fruits, and cereals.