We know that the kidneys are a very important organ in the human body. After suffering from kidney disease, the patients need extra attention to the normal diet. If they do not pay attention to the diet, they may aggravate the disease or even turn into uremia. What do kidney patients need to pay attention to on the diet?
Patients should avoid hard food and fried foods in their diet. For patients with kidney disease, they should pay more attention to their diet, prohibit eating some relatively hard foods, and eat more pasta, because many patients with kidney disease, Because nephropathy can lead to digestive problems in the body, improper diet can easily lead to life-threatening.
Patients should be cautious when eating meat. Although most patients lack protein in their body and meat is the best protein supplement, they should be cautious when eating meat, and should not eat beef, mutton or dog meat In the protein content is relatively more severe cases of patients, if the improper diet, it is likely to cause serious consequences.
For patients with kidney disease, the diet should be as light as possible, eat less or do not eat irritant food, because these irritating foods will not only increase the burden on the kidney, but also lead to blood leakage in the endomasal vessels.
Patients with kidney disease should have sufficient vitamins in their diet. This is a dietary principle that patients with chronic kidney disease should pay attention to on a daily basis. Patients with chronic kidney disease should eat foods rich in vitamin A, B and C, and rich in iron, in order to meet the needs of the body. Such as fresh green leafy vegetables, fruits and animal offal, pig liver, egg, tomato, red date, peanut, eggplant, fungus, watermelon, radish, cucumber, citrus, kiwifruit, natural juice, etc. Supplementation of vitamin c is beneficial to iron absorption and edible foods such as tomatoes, green leafy vegetables, watermelon, citrus, kiwifruit and natural juice.
It is very important for patients with chronic nephropathy to control the content of phosphorus in their diet with low phosphorus. Patients with renal disease often have elevated serum phosphorus, so limiting dietary phosphorus intake is extremely important for the control of blood phosphorus.
Programmes for a low-phosphorus diet should be developed to avoid as much as possible the consumption of foods rich in phosphorus, such as yeast, whole grains, dried beans, nuts, seafood, animal offal, brain and so on. Egg yolk contains high phosphorus, no more than 2 a week, cooking fish and lean meat, first boil with water, and then remove and stir-fry to reduce phosphorus content in fish.
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