Diet gun

Nutritional support for patients undergoing dialysis is not only of great importance but also crucial for the course of the disease. The diet of kidney patients is very restrictive, but in the dialysis stage there is considerably more freedom in forming the nutritional plan that the patient will follow compared to the previous stages of renal failure.

Nutrition for patients undergoing dialysis must be individualized, as gender, age, body type, activity and possible comorbidities (e.g. diabetes mellitus) are very important and a complete nutritional plan must be drawn up based on these.

Here are some nutritional advice, useful and practically applicable for all patients undergoing dialysis.

1. We limit the intake of fluids (depending on the volume of urine excreted), we limit the intake of sodium, potassium, phosphorus and adequate intake of protein and calcium.

2. We DO NOT add salt to food because it contains sodium and we avoid all salty foods (e.g. olives, cured meats, canned goods).

3. We AVOID potatoes, corn, beans, lentils, tomatoes, spinach, broccoli, avocado, bananas, oranges, kiwis, mangoes if we have high potassium levels.
We consume vegetables but to reduce their potassium content, we cut them and then boil them for at least 30 minutes.

4. We AVOID whole grain products, oats, skim milk, cod, gruyere, parmesan, nuts, seeds, beans if we have high phosphorus levels.

5. We consume poultry 1 – 3 times a week, while we limit red meat to 1 time a week and we DO NOT consume bacon, ham, hot dogs, salami, sausages and similar meats due to their high sodium and phosphorus content.

6. We consume fish 1 to 2 times a week, even though they have a high phosphorus content because they are a good source of omega-3 fatty acids. Seafood and shellfish should be avoided because they have a very high phosphorus concentration.

7. We consume up to 4 eggs per week, boiled or in a non-stick pan and not fried.

8. We limit dairy products to 1 serving per day because they have a high phosphorus content.

9. We consume legumes and oily foods once a week. Before cooking them, we leave them in water for 6-8 hours and then boil them twice in succession (discarding the water). Green beans, okra, peas, eggplants and lentils are preferable and we cook them with a minimum of tomatoes so as not to increase potassium.

10. We use olive oil as the main cooking oil instead of animal fat (e.g. butter) for better control of blood lipids and for the antioxidants it contains.

11. We consume up to 3 fruits daily, since they have many vitamins and antioxidants, but we avoid bananas, oranges, pomegranates, figs, kiwis and melons, due to their high potassium content.
If we have elevated potassium levels, it is recommended that they be consumed in the form of compote and in smaller quantities.

12. We AVOID soups, fruit juices, drinks and other liquid foods, because their intake burdens the body with additional fluids.

13. We consume sweets only those that have been prepared with sugar substitutes for diabetic patients, those that do not have chocolate for patients with high potassium and those that do not have cream for patients with high phosphorus.

14. We consume lemon, lemon juice or vinegar in our meals, as well as spices and herbs (e.g. oregano, thyme, rosemary, garlic).

15. We use mastic, mint or sugar-free soft candy or chewing gum which relieve us of thirst.