Clinically, it is found that patients with chronic renal failure, whether treated with medication or dialysis, have 25% to 50% of patients exhibiting hypoproteinemia because they are all required to have a low protein diet. The vast majority of patients think that low protein diet means eating less or even not eating fish, meat, eggs and dairy, but this often easily causes malnutrition and affects the treatment of the disease. How to adjust the dietary protein program for patients with various types of kidney disease, so that it can meet the nutritional needs of patients, but does not cause the accumulation of protein metabolites causing renal burden, has been a long-term concern of the nephrology and nutrition community.
Recent studies have found that when chronic kidney disease patients are treated with low protein diet, especially very low protein diet, if wheat starch is used as the staple food, it can ensure that the intake of high quality protein can reach more than 50% without causing renal burden.
”Wheat starch” refers to the starch that is left over after the protein is removed from wheat flour (corn flour, rice flour, potato flour, sweet potato flour as well), and is available in general supermarkets. Wheat starch foods are characterized by higher energy than regular flour and much lower protein content than regular flour. We compare the nutritional composition of low-protein staple foods with traditional staple foods as follows.
What are the benefits of replacing staple foods with wheat starch for kidney failure patients? First, it can ensure sufficient daily energy intake while adhering to a low-protein diet; second, it can reduce the intake of poor quality protein and increase the proportion of high quality protein within the limit. Because wheat starch contains very little protein (0.3% to 0.6%), it is much lower than the protein content of rice (6.8%) and noodles (9.9%), which is almost negligible. By replacing the staple food with wheat starch, the protein saved by chronic renal failure patients can be supplemented with high-quality protein from fish, meat, eggs and milk, thus improving the intake of essential amino acids, which is conducive to reducing the intake of vegetable protein and the accumulation of nitrogenous waste, achieving the purpose of reducing the burden on liver and kidney, delaying the deterioration of renal function and the emergence of complications, improving protein malnutrition and increasing body resistance.
To better understand the importance of low vegetable protein staple foods for patients with chronic kidney disease, let’s compare the following two recipes with the same ratio of energy-producing nutrients.
It is easy to find out through the above chart that the dietary pattern of wheat starch staple diet allows our kidney disease patients to consume more fish, meat and eggs, and the recipes are more colorful. However, nutritionists found in the clinic that although individual patients understand wheat starch, few patients can adhere to wheat starch as the main food for a long time. Whether patients can strictly implement a low protein diet and adhere to a wheat starch diet for a long time depends on the patients themselves and their families. Patients and their families must work on the preparation of wheat starch, improve the taste, increase the color of dishes, change the variety, and improve the patient’s appetite. Wheat starch can be made into steamed dumplings, noodles, pancakes, noodles, cakes, etc. You can also add lotus root flour, dough flour, yam, vermicelli, taro, red dates, etc. to provide carbohydrates and ensure sufficient calories; provide high quality protein with dairy, meat (lean meat, duck, chicken, rabbit), eggs, fish, shrimp, crab and shellfish (chicken, fish, shrimp, etc.) foods.
Here we teach you to make two wheat starch staples.
【Steamed Crystal Vegetarian Dumplings
Ingredients: 100g tofu, 50g celery, 100g fresh shiitake mushrooms, 125g wheat starch, 25g wheat flour, salt, sesame oil, pepper and other appropriate amounts.
Method.
1, tofu cut into small pieces, put into a container and crushed to make tofu puree; celery washed and chopped; mushrooms cut into dice;
2, several ingredients, add a little salt pepper and sesame oil, mix well and set aside;
3, wheat starch and wheat flour mix, put into a container and add boiling water, add while stirring, after the water is appropriate to knead the flour into dough, cut into strips and divided into dough, rolled into dumpling skin;
4, according to the way the dumpling filling can be wrapped, because the wheat starch dumpling skin is not gluten, easy to break, so each steamed dumpling filling should not be too much;
5, the wrapped dumplings into the steamer, steam over medium heat;
5 minutes.
[Wheat starch pancake]
Ingredients: 100 grams of wheat starch, 50 grams of eggs, minced onion, salt to taste.
Method.
1, wheat starch and onion mix, sprinkle a little salt, boiling water will be boiled and kneaded into dough;
2.Beat the egg into a bowl and mix well, then add the egg mixture and knead evenly after the dough has cooled;
3: Roll the dough into a cake and bake it in a pie pan.
In addition, you can learn how to make wheat starch noodles, steamed cakes, pies and wheat starch cookies by yourself. Family members and patients should keep in frequent contact with the nutritionist in order to assess the nutritional status of the patient, keep abreast of the patient’s opinion on the therapeutic diet, and adjust the diet plan according to the condition to improve patient compliance and slow down the progress of the disease.