Chronic kidney disease patients change their eating habits, avoid foods with MSG, and help slow down kidney failure. A quasi-experimental study revealed that the kidney function rate in the patient group improved.
Eating behavior, risk factors for kidney disease
Dr. Panpimol Wipulakorn, Director-General of the Department of Health, revealed that eating behaviors with high sodium content is still a risk factor for kidney disease, especially working-age people who often buy ready-to-eat food or ready-to-eat boxed food from convenience stores that are high in sodium or like to add salt or fish sauce to their food to make it salty. People with kidney disease in the early stages will not experience any abnormal symptoms, causing most of them to not know that they are sick. However, it will be detected when the disease has progressed or entered the end-stage of chronic kidney disease that requires treatment with renal replacement therapy and kidney transplantation, which affects the patient’s quality of life and causes a lot of treatment costs. Therefore, patients with chronic kidney disease should be careful about their food consumption.
Recommended foods for patients with chronic kidney disease
Patients with chronic kidney disease should consume the following foods:
- Carbohydrate groups, no more than 6 ladles per day, include white rice, glass noodles, Shanghai noodles, sago, etc.
- Avoid brown rice and bread.
- For patients with chronic kidney disease stages 1-3, สมัคร UFABET วันนี้ รับเครดิตฟรีสำหรับสมาชิกใหม่ consume protein foods such as egg whites, fish, chicken, lean pork, etc., not more than 7 tablespoons per day.
- Patients with chronic kidney disease stages 4-5 should not consume more than 5 tablespoons of protein per day.
- Control your food consumption to reduce sugar, fat and salt.
- Drink 1.5 liters of water per day.
- In patients with chronic kidney disease stage 3-4 who urinate less, the recommended amount of water to drink is equal to the total daily urine volume plus 500 ml.
- Avoid vegetables and fruits that are high in potassium and phosphorus, such as carrots, broccoli, green beans, pumpkin, tomatoes, dragon fruit, papaya, orange juice, mixed fruits, etc.
- Avoid foods high in purines, such as animal organs, vegetable tops, vegetable hearts, bamboo shoots, asparagus, etc.
- Sodium intake should be controlled and MSG should be avoided in cooking.
- Also, avoid all alcoholic beverages.