Nutrition plays an important role in the management of kidney disease. Good nutrition helps people with this condition keep up their energy levels for intensive treatments such as hemodialysis and kidney transplant. Renal diets also help people with kidney disease control the buildup of waste products in the blood and maintain safe fluid and electrolyte levels.
Types
Several renal diets help slow the progression of kidney disease and prevent complications associated with kidney disease. Types of diets for renal patients include low-protein, low-sodium, low-phosphorus and low-potassium diets. Low-protein diets restrict protein intake and reduce the workload of the kidneys. Low-sodium diets prevent water retention and the accumulation of excess sodium in the blood. This type of diet also helps to control high blood pressure. Since the kidneys control the amounts of potassium and phosphorus in the blood, low-phosphorus and low-potassium diets help prevent high concentrations of these substances.
Misconceptions
One of the most common misconceptions about the renal diet is that it is the same for every person with kidney disease. Doctors and dietitians work with their patients to create customized diet plans for each individual. These professionals base each diet plan on the patient's medical history, laboratory test results and overall condition. People in the early stages of kidney disease may have few diet restrictions, while those with advanced kidney disease have to restrict their fluid intake and eat a diet very low in protein.
Considerations
People with kidney disease must consider other medical conditions when planning their renal diets. If someone has diabetes and kidney disease, his renal diet would include foods low on the Glycemic Index to prevent dangerous increases in blood sugar. Someone with hypertension might decrease her sodium intake even further to prevent high blood pressure and make it easier for the heart to pump blood. Renal dietitians also consider religious dietary laws, food allergies and food preferences when they create diet plans for their patients.
Tips
Patients with chronic kidney disease should replace restricted foods with tasty alternatives. High-potassium foods include potatoes, tomatoes and dairy products. Replace these items with green beans, summer squash and nondairy creamer. Foods high in phosphorus include chocolate, cheese, ice cream and nuts. Substitute lower-phosphorus foods such as white cake, low-fat cottage cheese, ice pops and low-fat chips and pretzels.
Warning
Since nutrition has an impact on kidney function and the progression of chronic kidney disease, do not make changes to your diet without consulting your dietitian or kidney specialist. Even small changes, such as eating more protein than normal or eating foods high in potassium, can lead to serious kidney disease complications.
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