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Diet and Kidney Diseases

One function of the kidney is to pass waste and excessive elements from the body after digesting proteins. But if kidneys become weaker, wastes stay within the body and accumulate in the bloodstream. A well-balanced diet can reduce the amount of wastes within the body and bloodstream, lowering burden on the kidneys.

People with kidney diseases should limit their consumption of the following foods:

1. Protein
foods rich in protein include pork, beef, chicken, fish, shrimp, crab, and eggs. Kidney diseases disable kidneys from eliminating metabolic wastes produced in the digestion of protein, increasing the levels of urea and anhydride in blood. Heightened levels of these compounds in bloodstream can cause fatigue, loss of appetite, and nausea.

2. Salty foods-
avoid pickled foods, canned foods and salty seasonings; limit consumption of salt, as an excess of which can cause swelling and other medical conditions.

3. Foods high in phosphorus
animal organs, eggs, milk, beans, nuts are high in phosphorus. High levels of phosphorus obstruct the absorption of calcium, hasting the degradation of bones.

4. Foods high in potassium
such as tomato, potato, banana, orange, and spinach. People with kidney diseases cannot effectively eliminate potassium, and high levels of potassium can cause irregular heartbeat.

Foods that each patient with kidney diseases should avoid depend on circumstances. People with kidney diseases should take their recent blood tests when consulting a nutritionist, who will plan their diets accordingly.

People with kidney diseases should control their diets and limit their consumption of certain types of food to mitigate their kidneys’ conditions; they should not follow the Chinese convention of taking “tonics,” which will only increase the burden on their kidneys.


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