Nutrition is crucial for slowing down CKD
The Journal of Renal Nutrition found that over a 10 year period, patients who received medical nutrition therapy by a dietitian had significantly less decline in their glomerular filtration rate (GFR) and a lower likelihood of beginning dialysis than those who did not have nutrition therapy.
The diet for chronic renal disease is very complex. Simply taking medication prescribed by your primary care physician, or nephrologists is not enough to significantly slow down the disease. Your kidneys can no longer handle large, unlimited amounts of several nutrients. As research has proven, you will greatly benefit from consulting with a registered dietitian nutritionist who is knowledgeable about chronic kidney disease. Each patient and diagnosis is different and dietary restrictions can vary.
Possible CKD nutritional alterations include;
limit your phosphorous
limit your calcium
limit sodium to 1,500-2,000 mg/day
limit your potassium
eat less protein (.6-.8 g/kg of standard body weight)
eat less calories to help promote gradual weight loss (if you are overweight)
reduce carbohydrate intake to achieve a hemoglobin A1C of 7% or less
The earlier you begin to work with a dietitian, the better. Unfortunately, most patients are not informed that their kidney function has been declining. And even those that are informed are rarely referred to a dietitian to help them learn how to alter their dietary intake to slow down the disease. Medication from a physician can only accomplish so much.
Please consider working with me to slow down this disease if you have been diagnosed with stage 2, 3, or 4 chronic kidney disease
The National Kidney Foundation and the Mayo Clinic provide great detail
relating to Chronic Kidney Disease.
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