Anyone with info on the Renal Diet?
My sister has recently developed renal failure as a result of Remicade treatments for her Rheumatoid Arthritis. The hospital says she must follow the Renal Diet to save her from ending up on dialysis.
The diet seems very complicated…research gives conflicting information…what is allowed on one, isn’t allowed on another. I want to help her out as much as possible. Anybody have any experience with this and can you direct me to someplace that will give difinitive information?? Thank you.
SODIUM restrictions are paramount. It is literally impossible to take in NO sodium, because that’s an element found in so many foods, but it is possible to limit the amount in a diet. First, obviously high sodium foods must be eliminated. These include cured meats (ham, sausage, bacon, corned beef, and the like), most cheeses, “fast” foods, pickles, bouillon cubes, soy sauce, and most Chinese or oriental foods.
FLUIDS must be restricted. Your physician will set a limit for you, somewhere between four and eight cups maximum per day. Fluid is defined as anything that melts at room temperature, so in addition to water and juices, you must count ice cream, gelatin desserts, sherbet, and watermelon.
POTASSIUM counts, too, and it’s harder to control for several reasons. You can’t taste it, like you can salt, it’s not a required item to be listed in the nutritional contents of packaged food, and it’s in many foods.
PROTEIN plays an important role in the diet of any kidney patient. For those who are pre-dialysis, the amount must be limited to conserve kidney strength. After dialysis begins, however, protein needs to make up the major portion of the patient’s menu, and the guideline will be set as a minimum, rather than a maximum amount per day — as much as 2 grams per kilogram of body weight. The physician will determine the recommended amount for each person, depending on their over all health and their specific needs.
PHOSPHOROUS begins to be a consideration once dialysis begins, also. Foods to avoid based upon phosphorous content are dairy products, whole grains, bran and barley, nuts, coconut, figs and dates, raisins, salmon, sardines, oysters, and organ meats.