The diet of uremic renal dialysis patients mainly depends on their respective conditions, including residual renal function, urine volume of uremic patients and hemodialysis frequency of uremic patients. I hope that when you refer to the dietary information provided by this website, you can communicate your illness with a professional nephrologist to decide the specific precautions that suit you.
The general principles of renal dialysis in uremic patients are: to maintain adequate calorie intake; Ensure adequate intake of protein; Strictly control the intake of water and salt; Renal dialysis patients should also limit phosphorus intake;
Uremic renal dialysis patients should maintain adequate calorie intake;
The reason why renal dialysis uremia patients need to keep enough calories intake: The calories taken from diet every day are used to maintain our metabolism and consumption of various activities. When the intake is less than the consumption, the body uses its own energy reserves and even consumes its own tissues to meet life activities. Insufficient intake for a long time, accompanied by malnutrition in protein, leads to emaciation, edema, loss of vitality and death. Energy intake exceeding consumption will lead to obesity, which is the inducing factor of diabetes, hypertension, arteriosclerosis and cancer. Give kidney dialysis patients more than 30-35 kilocalories per kilogram (30 kilocalories over 60 years old), so as to balance the intake and consumption of calories and maintain the ideal weight. The ideal sources of calories are mainly sugar and fat. When the patient is extremely emaciated or obese, the total calories should be appropriately increased or decreased.
Uremic patients should ensure adequate intake of protein during renal dialysis;
When uremia patients are undergoing renal dialysis, they should ensure adequate intake of protein. Reason: Make sure to get enough protein every day. Long-term low-protein diet in uremic renal dialysis patients will lead to malnutrition, inflammation, atherosclerosis and other diseases. Therefore, renal dialysis patients need to take enough protein every day to ensure their nutritional needs. Protein doesn't eat as much as possible. Excessive intake of dietary protein in uremic patients can not only improve the nutritional status of patients and increase the serum albumin concentration, but also accumulate toxins in the body. Dialysis can not completely remove these toxins, which will lead to gastrointestinal symptoms such as nausea, vomiting, loss of appetite, fatigue and hyperkalemia.
How much protein is suitable for renal dialysis in uremia patients, and it is necessary to consult a professional nephrologist (for the diet of renal dialysis patients, click consult experts).
On the premise of ensuring enough calories, the daily intake of protein for dialysis patients is about 1.0g per kilogram of standard weight. That is, a patient with a height of 1.55m and a weight of 50kg consumes 50g of protein every day, of which more than half of protein comes from meat, eggs, milk and soybeans. That is, half a catty of staple food (raw weight)+1 catty of vegetables+1 egg+1 bag of milk+1 lean meat contains about 50g of protein. The lack of calories is made up by starch and vegetable oil which are almost free of protein. Avoid using a large number of plant foods with low biological value in protein: dried beans such as mung beans, red beans, edamame, broad beans and pea kernels; Gluten foods, such as gluten and baked bran; Seed nuts such as peanuts, melon seeds, walnuts, cashews and almonds.
Patients with uremia undergoing renal dialysis should strictly control the amount of drinking water;
Uremic renal dialysis patients must control the intake of water and salt: salt restriction is mainly sodium restriction, and sodium ion in blood is the main ion to maintain plasma osmotic pressure. If there is too much sodium, water will move from the tissues around the blood vessels to the blood vessels with high osmotic pressure, resulting in too much water in the blood vessels, increasing the burden on the heart and causing hypertension and heart failure. In the case of edema, oliguria, hypertension and insufficient dialysis ultrafiltration, the intake of sodium and water should be strictly limited. No more than 3 grams of salt per day. The water here includes all liquids that enter the body, such as food, fruit, drinks, infusion and so on. Salt intake is accompanied by water intake. If the salt control is ideal, when the water is controlled again, it is generally not too uncomfortable and thirsty. Control the weight gain between dialysis not to exceed 5% (about 2.5 kg); On the contrary, if patients feel dizzy and sweaty at home, and their blood pressure is low at this time, they can drink salty soup, warm milk and other drinks appropriately to raise their blood pressure, reduce discomfort and protect internal fistula.
Renal dialysis patients should pay special attention to the following foods with high sodium content: any pickled pickles, canned food and cooked food (sausage, ham, etc. ); Cook with salt, monosodium glutamate, soy sauce, black vinegar, Chili sauce, bean paste, salad dressing, tomato sauce, oyster sauce, lobster sauce, etc. Instant noodles and other fast food.
Drinking a lot of water and eating during renal dialysis is not good for health: on the one hand, the blood flow in the stomach increases after drinking a lot of water and eating, and the blood supply in the peripheral blood vessels is insufficient, which leads to cramps, hypotension and vomiting; On the other hand, a large amount of water and food in the stomach cannot be absorbed into the blood quickly, and substances such as water, potassium and phosphorus that enter the body cannot be removed well. Of course, small amounts of snacks and sweets are encouraged during renal dialysis.
Potassium intake should be strictly controlled in uremic renal dialysis patients;
Pay attention to potassium intake: too high potassium content in blood can cause weakness of limbs, numbness of mouth and tongue, arrhythmia and even cardiac arrest. Generally, renal dialysis patients with less diet do not need to restrict high potassium food. When you eat a large amount or your blood test shows that your blood potassium is high, you should limit foods with high potassium content, such as chicken essence, thick soup, chocolate, cocoa, coffee, tea, sports drinks, etc. High potassium fruits such as carambola, banana, orange, orange, loquat, hard persimmon, preserved fruit, etc. Renal dialysis patients should pay great attention to the following high-potassium vegetables, such as mushrooms, straw mushrooms, tomatoes, various dried and fresh beans, fungus, kelp, potatoes, carrots, soybean sprouts, spinach, pea sprouts, broad bean sprouts, low-sodium salt and salt-free soy sauce. After scalding vegetables with boiling water, a lot of potassium will be removed.
Phosphorus intake should be strictly controlled in uremic renal dialysis patients;
Kidney dialysis patients should limit phosphorus intake. Uremic patients are prone to hyperphosphatemia because of renal failure and phosphorus can not be excreted. Hyperphosphatemia can lead to secondary hyperparathyroidism, renal osteopathy and soft tissue calcification, which is characterized by fragile bones and unbearable skin itching. Excessive oral intake of phosphorus is one of the causes of hyperphosphatemia, and foods rich in protein and phosphorus are often high in phosphorus. Therefore, patients are required to eat less foods with high phosphorus content and chew phosphorus binders during meals on the premise of ensuring adequate intake of protein.
Foods with relatively high phosphorus content:
Nuts, tea, mouth mill, mushrooms, animal offal, shrimp (shrimp skin), various beans, sesame paste, cola, whole grains.
Foods with relatively low phosphorus content:
Fresh vegetables, fresh fruits, yogurt, fresh milk, wet kelp, chicken, eggs, potatoes, yam, taro, sweet potato.
Keeping the stool unobstructed can increase the excretion of toxins and reduce the absorption of phosphorus. Dietary fiber mainly comes from the skins of cereals, miscellaneous grains and beans, as well as the stems and leaves of vegetables.