I often encounter kidney disease patients during consultation. When they hear that they need to reduce protein intake, they often answer: "Then I'll be a vegetarian, or I'll eat with green vegetables. Do I have to eat this way? Is it nutritious to eat this way? "Why does a low-protein diet slow down the deterioration of kidney function?" This is the question of many chronic kidney disease patients.
Schematic／
With the deterioration of kidney function, a lot of nitrogen-containing waste will accumulate in the body, and the main source of nitrogen-containing waste is protein, so too much protein intake will cause a greater burden on the kidneys. Therefore, people with poor kidney function should reduce protein foods in moderation while maintaining good nutrition.
"Protein with high bioavailability value" refers to a protein that contains essential amino acids needed by the body, is well utilized in the body, and produces less urine toxins.
◆ For example, eggs, pigs, chickens, ducks, fish, beef and other meats, as well as soybean products such as tofu and dried bean curd, can be eaten according to the dietitian's advice.
◆ Soybean products made of gluten, such as gluten, sausage, noodle wheel, and roasted bran, belong to the protein with low biological value, and it is best not to eat it in patients with chronic kidney disease. Rice, noodles, oats, corn, steamed buns and various cereals, as well as flour products such as bread, biscuits, cakes, and foods with high starch content such as taro, potato, pumpkin, etc., also contain a large amount of low biological value protein, so chronic kidney disease Patients should also eat in limited quantities.
In addition, cashew nuts, peanuts, melon seeds, cashew nuts, pine nuts, macadamia nuts, sesame seeds, almonds and other nuts, as well as red beans, mung beans, barley, lotus seeds, emperor beans, broad beans, and peas, also contain a lot of low biological value protein and phosphorus. High content will increase the burden on the kidneys, so eat less.
When the calorie intake is sufficient, the protein that is eaten into the body can be used best and produce the least urinary toxins. If the calories are not enough, the body will consume its own muscles to generate energy, which will increase the urine toxin and increase the burden on the kidneys. At the same time, malnutrition caused by calorie deficiency will also accelerate the deterioration of renal function. Therefore, in the dietary adjustment to protect the renal function of patients with chronic kidney disease, the most important thing is to consume enough calories. Which foods have less protein and more calories? ?
Low-nitrogen starch is rich in calories but low in protein, such as: winter noodles, rice noodles, rice noodles, carrot cake, sweet potatoes, noodle balls, sago, lotus root starch, sweet potato powder, Taibai flour, Chengfen, etc. This type of food can provide calories but does not produce or produce very low urinary toxins. You need to eat at least 1-2 bowls a day to make you have energy and not lose weight.
The cooking of low-protein food requires time and skills. If it is not convenient to cook or do not like to eat low-protein food, you can choose low-protein and high-calorie commercial nutritional supplements to supplement it, which is easier to obtain enough Calories, long-term nutritional status is also better.
Some patients who have difficulty changing their eating habits or who need to eat to feel full can also choose low-protein rice grains. Low-protein rice is specially treated to remove whiteAfter the protein contained in the rice, the cooked rice is almost protein-free. Chronic kidney disease patients can eat it in unlimited amounts, not only can they eat enough calories but also feel full.
As long as the above general principles are mastered, it is not difficult to implement a low-protein diet that takes into account nutrition! It is recommended that if the case has problems with renal function diet, consult a professional nutritionist to design the diet content for you.
◎ This article is excerpted from / Gaoyi Medical News, Vol. 40, Issue 4 ◎ Written by Qiu Yihui, a nutritionist at Kaohsiung Municipal Xiaogang Hospital, and Chen Sijia, a professor of Nephrology ◎ Image source/Provided by Dazhi Image/shutterstock
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