Diet can help or hinder the way your kidneys function. But kidney patients looking for a one-size-fits-all diet won't find it. Nutritional recommendations for patients with impaired kidney function depend upon factors like the patient's laboratory results, age and blood pressure. What is appropriate for a patient with limited kidney function is often inappropriate for those whose function is only slightly impaired. Working closely with your nephrologist and following his specific nutritional recommendation can help preserve kidney function and minimize some of the symptoms of kidney disease.
Protein
High urine protein is one of the first symptoms of kidney disease. This symptom eventually hastens the downward progression of kidney disease. The National Institute of Diabetes and Digestive and Kidney Diseases explains that the filters in the kidneys -- called glomeruli -- were not made to filter large, complex molecules such as proteins. Low-protein diets are often recommended for patients with high urine protein. By limiting dietary protein, the wear and tear on the glomeruli is also limited.
Low-protein diets are not for everyone, however. Patients on hemodialysis often need high-protein diets because certain amino acids are removed from the blood. Children are also poor candidates for low-protein diets because they need protein to grow.
Sodium
High blood pressure is one of the leading causes of renal failure. According to the United States Renal Data System, 127,935 new patients experienced end-stage renal disease because of hypertension in 2007. End-stage disease means that transplant or dialysis are necessary to sustain life. Not only is high blood pressure the second leading cause of end-stage disease, heart disease is the leading cause of death among kidney patients.
Potassium and Phosphorus
Kidney patients with advanced disease often have high levels of potassium and phosphorus. Elevated levels of potassium can cause irregular heartbeats and heart attacks. High levels of phosphorus strip calcium from the bones. In addition to weakening bones, the circulating calcium can cause painful deposits on blood vessels and muscles.
Both these problems can be minimized by low potassium and low phosphorus diets. A renal dietitian can be helpful in identifying safe levels of dietary potassium and phosphorus, and suggesting recipes and menus.
Warning
Kidney patients often end up malnourished because of the complex nutritional trade offs that need to be made. Low-protein, low-potassium and low-phosphorus diets should never be undertaken without the guidance of a nephrologist or renal dietitian. Specially formulated vitamins are often essential because kidney patients lack B vitamins while simultaneously having too much vitamin A. Talk to your nephrologist about whether dietary changes are appropriate.
Both these problems can be minimized by low potassium and low phosphorus diets. A renal dietitian can be helpful in identifying safe levels of dietary potassium and phosphorus, and suggesting recipes and menus.
References
- National Kidney Foundation: Kidney Disease (CKD)
- National Institute for Diabetes and Digestive and Kidney Diseases: Proteinuria
- National Kidney Foundation: K/DOQI Clinical Practice Guidelines on Hypertension and Antihypertensive Agents in Chronic Kidney Disease
- McDonald's: Nutrition Facts
- National Kidney Foundation: Phosphorus and Your CKD Diet
- National Kidney Foundation: Potassium and your CKD Diet
