Every renal patient’s dietary needs are unique. The right diet for someone with kidney disease depends on several factors, including the disease stage and its specific characteristics (acute, chronic, or acute on chronic). A renal diet is dynamic and must be regularly adjusted based on the patient’s health status, lab reports, and stage of chronic kidney disease (CKD) as indicated by their eGFR (estimated glomerular filtration rate).
A customized, regularly assessed diet is essential for managing renal health effectively.
Take the case of Mr. Dey, a 50-year-old man with a 10-year history of diabetes. He developed pedal edema and, after tests, learned his creatinine level was at 1.6 mg/dL, prompting a referral to a nephrologist. Mr. Dey drastically cut his food intake to improve his kidney health, believing that eating less would help lower his creatinine. Instead, he lost 5 kilograms and felt increasingly fatigued.
When he finally consulted a renal nutritionist, it was revealed that he was consuming only 20 calories and 0.5 grams of protein per kilogram of body weight daily—well below the recommended 27 calories and 0.8 grams. This nutritional deficiency led to malnutrition and further deterioration of his health. Had he sought professional dietary guidance earlier, his condition could have been better managed.
Based on such cases, it’s clear that a successful renal diet should include:
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For any assistance, check out the blog: ‘Top 5 Indian Salad Recipes for CKD Patients:
In summary, a renal diet is far more than a simple list of dos and don’ts. It’s an individualized plan that requires careful consideration and regular updates to support optimal kidney function and overall health.
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