What does old person kidney failure eat

Update Date: 2021-04-12 Source: Network

summary

The pathological state of partial or total loss of renal function. It can be divided into acute and chronic according to the severity of the attack. Acute renal failure is caused by a variety of diseases, resulting in the loss of excretion function of the two kidneys in a short time, referred to as acute renal failure. Next, let's talk about what the elderly eat for renal failure?

What does old person kidney failure eat

One is to limit water: if the amount of urine excreted is reduced and the liquid entered through the mouth is retained in the body, resulting in body edema, increased blood pressure and even pulmonary edema, the daily liquid intake must be limited. Generally, the amount of liquid ingested through the mouth is about equal to the amount of urine excreted in the whole day plus 500cc.

Second, high quality low protein diet: for patients with chronic renal failure, we advocate high quality protein diet, that is, protein rich in essential amino acids. Such as milk, eggs, lean meat, fish, etc. Protein intake should be adjusted according to the creatinine clearance rate of patients.

Third, when blood potassium is high, we should choose less vegetables and fruits with high potassium ion content. Such as Porphyra, winter bamboo shoots, spinach, xuelihong, corn flour, mushrooms, cauliflower, spinach, water spinach, bamboo shoots, carrots, mustard, pomegranate, loquat, persimmon, orange, banana, longan, etc.; others such as coffee, strong tea, chicken essence, beef essence, ginseng essence, strong broth, thin salt soy sauce, salt free soy sauce, half salt, salt substitute, etc

matters needing attention

Salt, soy sauce, monosodium glutamate, ketchup, Shacha sauce, etc. contain a lot of sodium. Processing and pickled canned food also contain a lot of sodium. Therefore, natural food should be used as much as possible in daily life. In cooking, white sugar, white vinegar, green onion, ginger, garlic, five spices, cinnamon, Chinese prickly ash, coriander, etc. can be used to make food have other flavor and increase food palatability.