Diabetes is the number one cause of kidney disease -- and almost 45 percent of people with kidney disease have diabetes, says the National Institute of Diabetes and Kidney and Digestive Diseases. Your diet is an important part of managing both diabetes and renal disease, and it can be limiting, difficult and boring. Cooking at home ensures your food follows the rules of your diet and experimenting in the kitchen can help you create dishes that taste good and keep you feeling great.
Diabetic Renal Diet
Your doctor or dietitian will help you create a balanced diet that provides essential nutrition and manages your diabetes and kidney disease. Although there is no single diet that is appropriate for everyone, a diabetic renal diet will help you maintain a healthy body weight, control glucose and insulin levels and slow the progression of renal disease. The American Association of Kidney Patients suggests that you choose carbohydrates low in potassium, phosphorous and sodium. You may also need to limit protein and fluid intake. Anything that burdens the kidneys should be limited -- the more strain placed on your kidneys, the faster your renal disease might progress.
Electrolytes
Sodium, potassium, phosphorus and calcium are electrolytes -- minerals your body uses to regulate fluid levels, balance acidity and produce muscle contractions. Damaged kidneys can't eliminate excess electrolytes, so intake must be limited. Phosphorous and potassium are found in whole grains, which must be limited on a renal diet. Fortunately, refined grains, which are allowed, are often enriched with B vitamins, even though fiber is lost. But refined grains have a greater impact on glucose levels. One way to control blood sugar is to slow digestion by adding some protein and healthy fats. Instead of eating plain pasta, experiment by adding chicken or fish. Adding poached wild salmon, a few capers, garlic and olive oil to your pasta will limit electrolytes and stabilize glucose and insulin levels, while providing omega-3 fatty acids.
Exotic Flavors
Although you may have only a limited amount of foods available, you don't have to eat the same meals over and over again. Spice things up by borrowing flavor combinations from other cultures. Use fresh herbs such as cilantro, rosemary, dill, basil or thyme and dried spices such as curry, cumin, ginger or chili powder when cooking. Borrow from Indian, South American, Italian, Mediterranean or Asian flavor profiles. Using herbs and spices will also help you avoid using salt for flavor -- diabetic renal diets must limit sodium to help keep fluid volume low.
Modifying Recipes
You can still enjoy your favorite foods while following a renal diabetic diet, but you may need to modify the recipe or make substitutions. Use skim milk and lemon juice in place of buttermilk, choose lower-fat cuts of meat, eat mashed steamed cauliflower instead of mashed potatoes, bake your own kale chips rather than eating french fries and make your own mayonnaise and salad dressings instead of using store bought. Don't be afraid to experiment -- mistakes will happen, but so will happy accidents. Take notes in the kitchen; write down what works and what doesn't. Talk to other diabetics with kidney disease and share favorite recipes. Your nutritionist will also be able to make suggestions.
References
- National Institute of Diabetes and Digestive and Kidney DIseases: Kidney Disease of Diabetes
- Merck Manuals: Chronic Kidney Disease
- American Association of Kidney Patients; How Can I Follow My Diabetic and Renal Diet Restrictions?; Carra Moroni, LDN, RD; 2006
- Columbia University Health Services; Low-Portein DIabetic Renal Diet; May 2007
- DaVita; USDA's new Chose My Plate and Your Kidney Diet; June 2011
