Kidney Diseases Kidneys are the organs responsible for excreting the wastes of the
body particularly the end products of protein metabolism in the
form of urine. Kidneys are composed of million functional units
called nephrons. These nephrons function to filter the blood when
it passes through the kidneys.
A kidney disease is an illness or disorder that affects the
functions of the kidneys with regard to filtration, re-absorption
and secretion. Kidney diseases can be hereditary, congenital or
Infection or inflammation of the nephrons leads to a condition
called nephritis which can be easily managed through medication
and diet but any structural or functional damage to the nephrons
result in chronic kidney disease. This damage may leave kidneys
unable to remove wastes. Usually the damage occurs slowly over
years. If the damage is not repaired on time then it may lead to
renal failure when dialysis or kidney transplant are the only
options left. More so patient then has to be on a very critical
diet support with only measured amounts of fluid and food allowed
which is indeed painful.
A person should be careful to identify the symptoms and must
undergo treatment as soon as possible. People who are obese or are
suffering from hypertension, heart diseases or diabetes should be
extra watchful as these conditions adversely affect the quality
and flow of blood to the kidneys.
DIETARY MANAGEMENT OF KIDNEY DISEASES
The dietary management should provide optimal nutritional
Adequate protein should be taken unless oliguria (less urine
formation) or anuria (no urine formation).
Salt is restricted if there is edema, hypertension or oliguria.
The fluid intake and the intake of electrolytes like potassium,
calcium, and phosphorus should be adjusted according to the output
including losses in vomiting or diarrhea.
Foods low in sodium and potassium like apple, guava, papaya,
pears and pineapple, should be chosen when there is oliguria.
Foods low in protein and potassium and high in calories can be
given freely like arrowroot, sago, unsalted butter, honey, etc.
DO YOU KNOW ?
Sour lemon squeezed on
food is an inexpensive and palatable form of taking vitamin C which
promotes Iron absorption
Germination and baking
increases iron absorption.
Prolonged warming of
decreases their vitamin C content, and hence iron
Tea and coffee form
insoluble iron tannate that is not absorbed, hence it is not advisable
to drink tea or coffee immediately after meals.
Coconut milk, if used extensively in cooking inhibits
When food is cooked in
iron utensils, some iron is added from the utensils. When aluminium or
stainless steel utensil are used, this source is lost.
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