Nutritional precautions for dialysis patients

1. Water: The water intake of hemodialysis patients should be controlled

The total daily fluid intake should be Add 500 ml to the urine output, 500 ml is evaporated from the skin and respiratory tract. The amount of liquid mentioned here refers not only to water and beverages, but also to the moisture in food and medicine. The following introduces the approximate water content in food:

Foods with 90%-100% water content: such as water, drinks, milk, soup, and liquid condiments.

Foods with 75% water content: such as cooked rice, mashed potatoes, curd, milk cereal.

Foods with 50% water content: such as rice, noodles, cooked potatoes, thick milk cereal.

Foods with 25% water content: such as fried potatoes, lightly baked pasta.

Foods with no or trace amounts of water: such as meat without soup, fish, eggs, cheese, butter, honey, biscuits.

2. Protein: The human body has 8 essential amino acids: valine, leucine, isoleucine, threonine, phenyline, tryptophan, lysine and methionine. These amino acids cannot be synthesized in the body and must be provided by food, so they are called essential amino acids. The other 12 amino acids can be synthesized in the body and are called non-essential amino acids. We divide foods containing protein into two categories: one is high biological value protein, also known as high-quality protein, which can provide the most complete spectrum of essential amino acids in appropriate amounts and proportions, has a high utilization rate for synthesizing human protein, and produces less metabolic waste. . This type of food includes egg white, milk, beef, poultry, pork, fish, etc.; the other type is low biological value protein, also known as non-high-quality protein, which contains less essential amino acids, such as rice, noodles, fruits, beans, and vegetables. of plant protein. When hemodialysis patients choose protein foods, it is required that more than 2/3 be high biological value proteins containing many essential amino acids. These high-quality proteins are more efficient than plant proteins, produce less urea, and are delicious.

3. Potassium: Hemodialysis patients should reduce potassium intake

There are many foods high in potassium, but potassium can be removed through cooking. For example: ① Potatoes: Cut into small pieces and soak in water for 1 day. The water should be constantly replaced. This method can reduce the potassium content by 1/2-2/3. ②Vegetables: Chop them into pieces and cook them in water. Discard the water and eat vegetables to reduce potassium by 1/2-2/3. ③Fruit: Boil it with sugar and then discard the water. Eat the pulp to reduce potassium by 1/2. ④The content of fruits and vegetables in canned foods is low, but their juice cannot be eaten. ⑤The content of ultra-low temperature refrigerated food is 1/3 less than that of fresh food.

4. Sodium: It should be adjusted according to the patient’s condition.

People with high blood pressure, sodium and water retention should avoid salty foods, such as salt-added condiments, pickles, pickled foods (salted vegetables, salted eggs, bacon, salted fish), canned foods, etc. .

5. Phosphorus: Foods with a phosphorus content of 100 mg per 100 grams of food

Including rice, noodles, bread, milk, yogurt, fish cakes, fish balls, scallops, Frog meat; Foods with phosphorus content of 100-200 mg include beans and soy products, fish and shellfish, squid, octopus, crabs, and bacon. Foods with a phosphorus content of 200-300 mg include broad beans, eggs, sardines, blueberries, tuna, salmon, halibut, shrimp, chicken, ham, sausages, and walnuts. Foods with phosphorus content of 300-400 mg include eel, sea urchin, (pig, cow, chicken) liver, and peanuts. Foods with phosphorus content above 400 mg include refined cheese, skimmed milk powder, dried fish, kelp, etc. Hemodialysis patients should choose foods low in phosphorus.