The kidney is an important organ of the human urinary system, which plays an important role in regulating and maintaining the body’s water, electrolyte, acid-base balance and the stability of the body’s internal environment. Giving reasonable nutritional treatment to children with acute and chronic kidney disease can not only reduce and improve clinical symptoms, but also improve the nutritional status of patients, reduce the burden on the kidneys and prevent chronic progression of the disease.
The following is an introduction to the nutritional treatment of several common kidney diseases.
1. Acute glomerulonephritis.
Sodium and water.
Sodium intake should be decided according to the condition, urine output and edema. If there is significant edema and hypertension, daily fluid intake needs to be limited to 1000 ml or less. Details of different sodium restriction medical advice are given below.
Low-salt diet, total daily sodium <2 g, daily cooking salt not more than 1-2 g (soy sauce 5-10 ml, 1 g salt = 393 mg sodium), avoid food with unknown salt content such as ham, sausage, puffed eggs, salted bread, etc.
Salt-free diet, total daily sodium <1 g, no salt added to daily cooking, and avoid foods with high sodium content, use sugar and vinegar and ketchup to increase appetite.
Low-sodium diet, total daily sodium <0.5 g, should be used for a short period of time under the monitoring of medical personnel. In addition to the prohibition of salt and salt-containing condiments, foods with high sodium content, including steamed buns and noodles with alkali, pastries and cookies made with baking soda, should be avoided.
Protein.
The amount of supply depends on the condition. If there is no renal impairment in light cases, there is no need to overly restrict protein to facilitate the repair of renal tissue. If urea nitrogen and creatinine are elevated, protein intake should be limited to 0.75-1g per kg of body weight per day. Half of the protein in the diet comes from high-quality protein (milk, eggs, lean meat and fish and shrimp, etc.), and when the condition improves, the amount of protein should be gradually increased to avoid affecting the growth and development of the child.
Appropriate caloric energy.
Adequate carbohydrates can meet the body’s energy needs and have a nitrogen-saving effect, ensure that the protein in the diet is used for tissue repair and growth and development of children, carbohydrates are mainly provided by cereals and potatoes. The diet is mainly light to prevent elevated blood lipids.
Supply adequate vitamins.
Choose fresh fruits and vegetables, which can not only meet the body’s demand for vitamins and enhance the appetite of children, but also regulate the pH of urine to make it close to neutral, which is conducive to treatment. If patients have high blood potassium or oliguria, they should avoid vegetables, fruits and other foods containing high potassium.
2. Nephrotic syndrome (normal renal function).
Adequate calories, moderate amount of protein and fat must be given for clinical characteristics, following the principle of salt less and salt-free diet as the mainstay.
3, large amount of proteinuria period.
First of all, adequate caloric supply should be ensured. Because of the poor appetite of the child, food allocation should be as diverse as possible, pay attention to food, aroma, taste and type to promote appetite, to meet the energy needs of the child, caloric energy supply according to normal children, to ensure full utilization of protein.
The amount of protein supply in the diet can be increased appropriately to replace the large amount of protein lost from the urine, and the protein source of high-quality protein accounts for more than 2/3 of the total amount to prevent or correct low plasma protein, anemia and malnutrition edema.
The appropriate amount of fat supply is important. Children often have disorders of lipid metabolism, manifested as hypercholesterolemia and hypertriglyceridemia, and fat intake should be appropriately restricted, using a diet with little oil and low cholesterol, fat content.