Patients with kidney failure can slow the progression of the disease by adjusting their diet. A low-protein, low-phosphorus, and low-potassium diet is recommended. Limit protein intake, choosing high-quality proteins such as eggs, milk, and fish; control phosphorus intake, avoiding high-phosphorus foods such as organ meats and nuts; and limit potassium intake, reducing the consumption of high-potassium foods such as bananas and potatoes.
1. Low-protein diet: Patients with kidney failure need to restrict their protein intake to 0.6-0.8 grams per kilogram of body weight per day. Good sources of protein include eggs, milk, fish, and chicken, which contain essential amino acids and have high bioavailability. Avoid high-protein foods such as soy products and red meat to prevent further burdening the kidneys.
2. Low-phosphorus diet: Patients with kidney failure often have hyperphosphatemia and need to control their phosphorus intake. Daily phosphorus intake should be controlled at 800-1000 mg. Avoid foods high in phosphorus, such as organ meats, nuts, chocolate, and carbonated drinks. Low-phosphorus foods such as cabbage, carrots, and apples can be consumed in moderation.
3. Low-potassium diet: Patients with kidney failure are prone to hyperkalemia and need to restrict their potassium intake. Daily potassium intake should be controlled below 2000 mg. Avoid high-potassium foods such as bananas, potatoes, tomatoes, and oranges. Low-potassium foods such as apples, pears, cucumbers, and cabbage can be consumed in moderation.
4. Control sodium intake: Patients with kidney failure often experience hypertension and edema, requiring them to limit sodium intake. Daily sodium intake should be controlled below 2000 mg. Avoid consuming high-sodium foods such as pickled foods, processed foods, and seasonings. Vinegar or lemon juice can be used as substitutes for salt when cooking.
5. Supplement with adequate calories: Patients with kidney failure need to ensure sufficient calorie intake to avoid protein breakdown. The daily intake should be 30-35 kcal per kilogram of body weight. Carbohydrates such as rice, noodles, and steamed buns can be chosen as the main calorie source. Moderate consumption of vegetable oils, nuts, and other foods rich in unsaturated fatty acids is also recommended.
Dietary therapy for patients with kidney failure requires long-term adherence. It is recommended to develop a personalized dietary plan under the guidance of a doctor or nutritionist. Regular monitoring of kidney function indicators is necessary, and dietary adjustments should be made based on changes in the patient's condition. Simultaneously, medication and lifestyle modifications should be implemented to comprehensively control disease progression.