The National kidney Federation (NKF) offers nutritional recommendations for people with weak kidneys:
Reduce sodium (salt): below 2,000 mg/day to control blood pressure and reduce water retention.
Limit potassium and phosphorus depending on the severity of kidney failure, to avoid electrolyte disorders.
Control the amount of protein: provide just enough high-quality protein (short animal protein, safe plant protein) to avoid accumulating metabolic products that the kidneys have to eliminate.
Choose a simple preparation method: boil, steam, steam until light to preserve nutrients and avoid bad fats.
Adhering to a diet low in salt, low in potassium and rich in vegetables can help slow the progression of chronic kidney disease up to 20 30% compared to the regular diet.
Based on the above principles, lunch should be light, energetic and rich in fiber. Here are some suggested menus recommended by nutritionists:
Main dish: Phi cit (sally) in the belly of turmeric
The fruit fish provides high-quality squid, low in fat and easy to digest. Fresh turmeric contains curcumin, which has anti-inflammatory effects and protects kidney cells.
Curcumin helps reduce inflammatory index (CRP) in chronic kidney patients.
When processing, store until smooth, do not use sweet flour or thick fish sauce.
Soup: Gubic acid soup with shrimp
balls are rich in water, low in potassium, help to cool and make them easy to eat. Shrimp provides animal protein but the phosphorus content is not too high if eaten in moderation.
NKF suggests that early-stage kidney patients can consume 50-60g of shrimp/week divided into several meals.
Remove shrimp shells, cook lightly, do not add salt.
Vegetable: Boiled cabbage or lightly stir-fried with olive oil
Cabbage belongs to the group of "dialysis-friendly" vegetables due to its low potassium and phosphorus.
Cabbage, cauliflower, and cucumber are safe choices for people with weak kidneys.
Starch: 1 bowl of white rice or brown rice mixed in a ratio of 1:1
Provide essential energy without being too rich in potassium like potatoes or bananas. If blood sugar control is included, you can use small amounts of brown rice to supplement fiber.
Desserts: Apples or pears
These are two fruits that are low in potassium, rich in antioxidants, supporting the heart. A report in Advances in Nutrition (2023) shows that eating apples regularly helps reduce the risk of chronic inflammation and is good for kidney health.
Notes when building lunch:
Minimize salt reduction: Do not dipping in fish sauce, do not use vegetable boiling water that is too thick.
Moderate amount of protein: only about 50-60g fish or lean meat, 30-50g shrimp or tofu.
Avoid processed foods: such as ham, canned foods, pickled melons because they contain a lot of hidden sodium and phosphorus.
Drink water reasonably: as prescribed by your doctor, avoid drinking too much if you have a drip.
