Clinically, it has been found that patients with chronic renal failure, whether for drug treatment or dialysis treatment, are required to have a low-protein diet, so that 25% to 50% of patients show hypoproteinemia. The vast majority of patients believe that low-protein diets eat less or even fish, meat, eggs, and milk. However, this often leads to poor nutrition and affects the treatment of diseases.
How to adjust the dietary protein program of various types of kidney disease patients so that it can meet the nutritional needs of patients without causing the accumulation of protein metabolites caused by the burden on the kidney, has been a long-term concern of the kidney disease community and the nutrition community.
Recent studies have found that when patients with chronic kidney disease are on low-protein diets, especially on very low-protein diets, using wheat starch as a staple food can ensure that the intake of high-quality protein can reach more than 50% without causing any kidney burden.
"Wheat starch" refers to the starch remaining after the protein in wheat flour (corn flour, rice flour, potato flour, and sweet potato powder is also the same) is sold in ordinary supermarkets. The characteristic of wheat starch food is that the energy is higher than ordinary flour, but the protein content is far lower than ordinary flour.
What are the benefits of using wheat starch instead of staple food in patients with renal failure?
In the case of adhering to a low-protein diet, it is possible to ensure sufficient daily intake of energy; to reduce the intake of inferior protein within the limit, and to increase the proportion of high-quality protein. Because wheat starch contains very little protein (0.3% to 0.6%), it is much lower than the protein content of rice (6.8%) and noodles (9.9%) and is almost negligible.
Patients with chronic renal failure use wheat starch instead of staple foods, and the saved protein can be supplemented with high-quality protein from fish, eggs and milk, which increases the intake of essential amino acids and helps reduce the intake of plant proteins and the accumulation of nitrogenous wastes. Reduce the burden on the liver and kidneys, delay the deterioration of renal function and complications, improve protein malnutrition, and increase the body's resistance.
The dietary pattern of wheat starch staple foods allows our patients with kidney disease to consume more fish eggs, and the recipes are also more colorful. However, nutritionists found that although inpidual patients understand wheat starch, there are few patients who can adhere to wheat starch as a staple food for a long time. Whether the patient can strictly implement a low-protein diet, long-term adherence to wheat starch diet, depends on the patient himself and his family.
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