Hello everyone! I’m Joe, and today, I’m here to comprehensively elucidate the crucial dietary precautions for each stage of chronic renal failure, with a focus on the analysis based on blood creatinine levels.
Chronic renal failure can be staged in two primary ways: the CKD (Chronic Kidney Disease) staging system and the traditional method relying on blood creatinine levels. For the sake of our discussion today, we will adopt the traditional blood – creatinine – based staging approach.
Stages with Lower Blood Creatinine Levels
For individuals whose blood creatinine level is less than 133 μmol/L, a normal diet is typically acceptable, so we won’t delve deeply into this group. When the blood creatinine level ranges from 133 to 187 μmol/L, the kidney is in the compensatory stage. And when it reaches 187 – 445 μmol/L, it enters the decompensatory stage.
Dietary Recommendations for 133 – 445 μmol/L
Patients within this blood creatinine range need to adhere to a “three – lows and two – highs” diet, namely low – salt, low – fat, high – quality low – protein, high – vitamin, and high – fiber.
- Low – salt: A daily salt intake of less than 3 grams is optimal. Excessive salt consumption can trigger edema, which is particularly harmful to kidney function. To put it into perspective, 3 grams of salt is roughly equivalent to the amount that can fill a flat beer – bottle lid after removing the rubber pad. While some people may use a gram scale for precision, a general estimate suffices for most. For example, skip adding salt in the morning meal and ensure that the combined salt intake for lunch and dinner for one person is less than 3 grams.
- Low – fat: Corn oil is the recommended choice for cooking in patients with chronic kidney disease.Because corn oil is rich in unsaturated fatty acids, low in cholesterol, and easier to digest and absorb, this is also discussed in the more authoritative davita. Although peanut oil, soybean oil, and sunflower oil can also be used, corn oil offers certain advantages. It’s essential to control the oil amount and maintain a light – flavored diet. Additionally, avoid fried foods like French fries and fried chicken, as they are high in fat and can exacerbate the condition. Refrain from consuming them until the condition stabilizes.
- High – quality low – protein: High – quality proteins include chicken, freshwater fish, milk, and egg whites. These are considered high – quality due to their relatively light color and the fact that they impose a relatively low burden on the kidneys during absorption. However, even these beneficial proteins should be consumed in moderation.
- High – vitamin and high – fiber: Fresh vegetables are excellent sources of vitamins. At this stage, kidney disease patients can generally enjoy a variety of green vegetables without strict restrictions. High – fiber foods, such as celery, play a vital role in maintaining regular bowel movements. It is advisable for patients to have one to two bowel movements per day, which benefits not only the intestinal tract and sleep but also promotes kidney recovery.
Stages with Higher Blood Creatinine Levels
When the blood creatinine level exceeds 445 μmol/L and progresses towards the uremic stage (higher than 707 μmol/L), the dietary regulations become more stringent. In addition to the previous requirements, a low – phosphorus, low – potassium, and low – purine diet is essential.
- Low – phosphorus: High – phosphorus levels can cause skin itching, a common symptom experienced by patients at this stage. The toxins, including phosphorus, irritate the skin. Foods high in phosphorus, such as egg yolks, tea, honey, animal offal, and seafood (including seaweed and kelp), should be avoided as much as possible.
- Low – potassium: Among fruits, yellow – colored ones like bananas, oranges, and tangerines are high in potassium and should be temporarily excluded from the diet. In the vegetable category, beans, potatoes, and spinach are high – potassium varieties. All kinds of mushrooms and wood – ear mushrooms in the fungi category are also high in potassium and should be avoided.
- Foods to Consume: Despite the restrictions, patients still need to maintain a balanced diet. Fresh Chinese cabbage, wax gourd, celery, zucchini, loofah, eggplant, green pepper, cabbage, tomato, and cucumber are good choices. These vegetables are rich in vitamins and fiber while being low in phosphorus, potassium, and purine.
If you have any questions or need further clarification regarding these dietary guidelines for chronic renal failure, please feel free to send me an email or leave a comment. I will be sure to respond promptly. Thank you for your attention!
Healthy corn oil
