The diet of pregnant women with nephritis should pay attention to low-fat, low-sodium, low-potassium, low-phosphorus diet, and moderate intake of high-quality protein.
Nephritis is a condition in which the patient’s glomerulus and its surrounding tissues become inflamed, which in turn causes abnormalities in the body’s renal function and may result in hematuria, proteinuria and other conditions. When the condition of nephritis patients is stable and there are no clinical symptoms such as hematuria, edema, proteinuria, etc., pregnancy can be carried out.
During pregnancy, as pregnant women have to supply the fetus with nutrition, so they can’t cut off the intake of protein, and should mainly consume high-quality protein, such as eggs, milk, fish, shrimp and lean meat, etc., to avoid too much non-quality protein intake (such as plant protein) can’t be utilized well but aggravate the burden on the kidneys.
Pregnant women with nephritis should also pay attention to light diet, less salt in the food, to avoid increasing the intake of water to increase the burden on the kidneys, to limit the excessive intake of sodium, potassium, phosphorus and other minerals, so as not to aggravate the burden on the kidneys.