Nutritional management focus kidney patients is to reduce the accumulation of waste

Kidney disease

Currently, more than 20 million Americans have impaired kidney function, with an estimated 3 million people being newly diagnosed every year. Chronic Kidney Disease can require huge adjustments, especially with regard to the necessary dietary changes. If you have this disease, the food you eat becomes more important than ever before. Historically, health care professionals have been skeptical about people with kidney disease adhering to a vegetarian diet. However, with careful planning, a vegetarian diet is not only safe but also can be helpful in managing Chronic Kidney Disease. Research shows a vegetarian diet can actually slow down the progression of kidney function decline and other complications associated with this disease Eating more fruits and vegetables may help protect the kidneys by reducing kidney injury and metabolic acidosis.

Nutrition management focuses on decreasing waste product build-up from digested foods, which would normally leave the body as urine. Therefore, the primary goal of diet planning is threefold:

Obtaining the appropriate amount of plant protein to meet protein needs while minimizing waste product build-up in the blood
Maintaining sodium, potassium, and phosphorus balance
Ensuring good nutrition
The following information is meant to be an initial guide to those with early kidney disease (30-90 percent of normal kidney function) who are not receiving dialysis treatments. More careful follow-up is recommended, especially when kidney function decreases below 30 percent or when regular dialysis treatment is required. As always, consult your health provider regarding your individual needs.

QUALITY PROTEIN

People with chronic kidney disease should modify the amount of protein they eat. Since plant proteins are less demanding on kidney clearance, this restriction does not need to be as severe as with animal protein diets. Keeping to 0.8 g of protein per kg body weight is recommended, with approximately two-thirds coming from quality plant protein, such as the sources listed in Table

The American Association of Kidney Patients recommends reducing animal proteins which are high in purines that convert to uric acid in the kidneys. Urine then becomes too acidic, which leads to the formation of uric acid crystals that are deposited in the kidneys as kidney stones. Uric acid crystals also deposit in joints, causing gouty arthritis. Replace poultry, red meats and fish with vegetarian sources of protein, such as soy or legumes, combined with whole grains to form complete proteins.

Too much phosphorus intake can cause or worsen hyperparathyroidism, itching skin, bone problem, therefore it is better that kidney disease patients should not eat high-phosphorus foods including roasted soybeans, flax seed, bacon, nuts, sesame seeds, sesame butter, cheese, toasted wheat germ, pumpkin, squash and watermelon seeds, etc.

Chocolate, Dairy and Nuts
The body's electrolyte balance is controlled by the kidneys. If they are not working properly due to disease or other conditions impacting their function, electrolytes must be reduced to avoid straining the kidneys. Phosphorus blocks the absorption of calcium, so reducing the following high-phosphorus foods will help retain needed calcium, recommends the American Association of Kidney Patients. Cut back on cocoa, nuts, chocolate, vegetables, carbonated drinks and dairy products. Eat only one portion of these foods per day, especially cottage cheese, yogurt, milk, soy cheese, soy yogurt and hard cheeses, which are high in . But if patients begins to show the signs of high serum potassium or high serum phosphorus, it is better that some certain fruits and veggies should be avoided or at least limited.

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