According to the different stages of kidney disease, the nutritional needs of the patient are also different. Also, besides kidney disease, other diseases such as diabetes, high blood pressure and cholesterol, there will be a difference in nutritional needs. So according to the advice of the nutritionist, a complete diet and nutrition information is a perfect requirement for the kidney patient.
The main purpose of the dietary list of the kidney is to reduce the amount of kidney function of the patient, maintain the balance of acid-base and maintain the balance of the elec trolley and, above all, to reduce the pressure of the kidney work, the patient will be noted in full nutrition and calorie and calorie.
Unsaturated fats should include food to maintain blood cholesterol levels. Generally, the diet of the kidney patient is limited to the diet of non-vegetarian food because the amount of nitrogen waste in our body increases the pressure on the kidneys.
In addition, the food is very high in the blood, the blood is high in the blood, the food is high, the food is the same as the food, the food is the same.
So the foods should be taken in limited amounts of kidney patients but at some stage of treatment the kidney patient's blood potassium level may be excessively. In that case, the right dose should be given in the high potassium food. It should be noted that the excess potassium in the blood can lead the patient to get cardiac arrest. And stage renal disease patients should not use any alternative to salt because alternatives to salt are used instead of sodium.
- Excessive phosphate foods such as: Milk and milk are food, meat etc. Kidney patients need limited intake. Most of the kidney patients should have a blood deficiency. In this case, the food list is high, and vitamin-C should be kept.
- Food needs of the patient with daillosis: There is a dietary list of patients with some excess non-vegetarian food, which is usually written in the diet of a kidney patient, which means 80 grams of protein, 3 grams of protein.
