Dietary therapy for kidney failure requires strict control of protein, sodium, potassium, and phosphorus intake to reduce the burden on the kidneys. The core principles are a low-protein diet, limited salt, limited potassium, and limited phosphorus, while ensuring sufficient calorie intake.
1. Low-protein diet: Patients with kidney failure need to reduce their protein intake to decrease the metabolic burden on the kidneys. It is recommended to choose high-quality protein sources such as eggs, milk, and lean meat, with a daily protein intake controlled at 0.6-0.8 grams per kilogram of body weight. Avoid high-protein foods such as soy products and nuts.
2. Limit salt intake: A high-salt diet can lead to edema and high blood pressure, increasing the burden on the kidneys. Daily salt intake should be controlled below 3 grams, avoiding pickled foods, processed foods, and high-salt seasonings. Use spices, lemon juice, etc., as substitutes for salt when cooking.
3. Potassium restriction: Patients with kidney failure are prone to hyperkalemia and need to limit their intake of high-potassium foods. Avoid high-potassium foods such as bananas, oranges, potatoes, and spinach. Choose low-potassium fruits such as apples and pears. Vegetables can be blanched before consumption to reduce their potassium content.
4. Phosphorus restriction: Hyperphosphatemia is a common complication of kidney failure, so it is necessary to restrict the intake of high-phosphorus foods. Avoid high-phosphorus foods such as dairy products, beans, nuts, and animal organs, and choose low-phosphorus foods such as white rice, white flour, and vegetables. Phosphate binders may be taken if necessary.
5. Ensure adequate calorie intake: Patients with kidney failure need to ensure sufficient calorie intake to avoid malnutrition. They can choose low-protein, high-calorie foods such as carbohydrates and vegetable oils, and appropriately increase their carbohydrate intake, such as rice, noodles, and steamed buns.
Dietary therapy for kidney failure should be conducted under the guidance of a doctor or nutritionist, with regular monitoring of kidney function and nutritional status, and timely adjustments to the diet plan to slow disease progression and improve quality of life.