Chronic renal insufficiency, also known as chronic kidney disease, occurs when something damages the kidneys and reduces their ability to function properly. Some of the causes of renal failure include traumatic injuries, lupus, heart disease and excessive use of alcohol, according to MayoClinic.com. The chronic renal insufficiency diet helps people with this condition control their symptoms and improve their quality of life.
Features
The diet for chronic renal insufficiency features foods that have low amounts of protein and sodium. As the disease progresses, patients may also have to reduce their consumption of potassium, phosphorus and fluids. Peggy Harum, a registered dietitian and contributor to the website of the American Association of Kidney Patients, explains that people with kidney disease should limit their protein intake to 0.6 g of protein per kg of their body weight each day. For a 150-lb. person, this results in a maximum daily protein intake of 40.1 g.
Effects
Decreasing the amount of protein and sodium consumed has several positive effects for those who have chronic renal insufficiency. During the metabolism of protein, the body produces a waste product called creatinine. Because the kidneys filter waste from the blood, consuming too much protein increases the workload of the damaged kidneys. The more protein consumed each day, the harder the kidneys have to work to filter this waste product from the body. Reducing sodium intake reduces blood pressure and prevents fluid retention and swelling, according to MedlinePlus. Eating less sodium also helps the kidneys maintain electrolyte balances as close to normal as possible.
As chronic kidney disease progresses, the kidneys have more difficulty maintaining normal fluid and electrolyte levels. This leads to increased levels of phosphorus and potassium in the blood, which could cause serious medical complications. Reducing phosphorus and potassium intake prevents a dangerous buildup of these minerals in the blood. Reducing fluid consumption prevents swelling and fluid retention, which increase blood pressure and cause other complications.
Restricted Foods
Patients following a renal diet need to restrict foods with high amounts of protein, sodium, phosphorus and potassium. High-protein foods to limit include eggs, poultry, beef and dairy products. Salted nuts, potato chips, salted popcorn, frozen meals, bread, cheeses and canned soups contain high levels of sodium. The Medical College of Wisconsin recommends limiting the consumption of peanut butter, sardines, peanut butter, nuts, beer, cola soft drinks and ice cream to reduce phosphorus levels. Foods with high levels of potassium include chocolate, cantaloupe, bananas, apricots, raisins, tomatoes, broccoli and mushrooms.
Food Substitutes
Replacing restricted foods with other foods ensures adequate nutrient intake and prevents hunger. Low-protein alternatives to meat and eggs include whole grains and fresh beans. Chronic kidney disease patients can enjoy flavorful food without increasing sodium intake by using herbs and sodium-free seasonings. Substitutes for high-phosphorus foods include sherbet, clear soft drinks, broccoli and hard candy. Apples, grapes, pears, watermelon, cherries and cranberries provide nutritious alternatives to high-potassium fruits.
Considerations
Chronic kidney disease diets require regular updates to accommodate changes in kidney function. People with this condition require regular laboratory tests to determine how well their kidneys are filtering waste and maintaining normal electrolyte balances. Should laboratory tests reveal abnormal results, a medical professional may recommend adjustments to the renal diet.
