Hemodialysis patients take hemodialysis for 10-12 hours per week, and amino acids in the body will lose 4.79 grams of protein, accompanied by the loss of inorganic salts and trace elements, which can easily cause electrolyte disturbances.
Protein: Patients with chronic renal failure without dialysis need to implement a high-quality low-protein diet, and after dialysis the intake of protein should be greater than normal, to compensate for the loss of dialysis and future needs. Patients with regular hemodialysis should provide 1.0-1.2 g/kg body weight of protein per day, with high quality protein accounting for 50%-70%.
Thermal energy: 30D35 kcal/kg body weight should be supplied to ensure adequate nutrient intake.
Sodium and Potassium: Since uremic periods are accompanied by hypertension or hypernatremia, the intake of sodium should be limited.
At the same time, according to the condition of electrolytes in hemodialysis patients, the amount of potassium in foods should be appropriately adjusted. Anhydrous dialyser must reduce the intake of high-potassium foods while restricting water, and it is necessary to strictly limit foods high in potassium on non-dialysis days. However, when dialysis, it is easy to remove too much potassium from the body and hypokalemia occurs, so it is necessary to increase potassium intake.
Calcium Phosphorus: Should increase food calcium intake and limit phosphorus intake. Common foods, beans, nuts, and animal organs contain high levels of phosphorus. Since the absorption of calcium in food is difficult to meet, it is necessary to add some calcium and active vitamin D3.
Fat: The intake of fat in the diet should be reduced accordingly, especially animal viscera, egg yolk, and animal fats should be strictly limited.
Vitamins: Water-soluble cellulose should be added as much as possible in the food, while oral B vitamins, but be careful not to eat too much fat-soluble vitamins.
Water: According to the urine volume and the frequency of dialysis, the weight gain during interdialysis cannot exceed 4% of dry weight.
Cooking Tips: In the cooking method, we must also pay attention to science, fried, fried or long-time stew meat, easy to produce a toxin called methyl hydrazine, it should be more steamed, boiled, fried, mixed and other cooking.
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