Cantaloupe is not only delicious and easy to eat, but is also a "nutrient" with a high water content (nearly 90%), rich in potassium, vitamin C, beta-carotene and antioxidants flavonoids.
According to research from the National Institutes of Health (NIH), watermelon helps maintain stable blood pressure, a top priority in preventing impaired kidney function.
Potassium in melon helps increase the ability to excrete sodium, helping the kidneys regulate fluid levels in the body, thereby reducing the burden on the blood filtration process.
In addition, vitamin C and beta-carotene also fight free radicals, protecting kidney tissue from chronic inflammation and damage caused by oxidative stress.
Consuming fruits rich in water and electrolytes such as melon has been linked to a reduced risk of kidney stone formation and improved renal filtering (GFR) function.
In addition to cooling, watermelon is also considered a natural mild diuretic, helping the body eliminate metabolic waste such as Ureas, creatinine, uric acid through urine without causing mineral imbalance.
This is an important factor for people with a history of high blood pressure, kidney stones or mild kidney disease.
Although there are many benefits, due to the relatively high potassium content, people with chronic kidney disease in severe cases should consider when using it.
People with normal kidney function can eat 100-200g of melon/day, equivalent to about 3-4 small pieces, to get optimal benefits without increasing the electrolyte burden.
Cantaloupe also has a low to medium glycemic index (GI of about 65), suitable for people with diabetes with kidney disease, a group that accounts for a high proportion of chronic kidney patients.
How to use melon to supplement the kidneys most effectively:
Eat fresh in the morning or mid-afternoon, when the body needs to re hydrate and minerals.
Do not combine it with condensed milk or refined sugar because it increases blood sugar levels.
Can be processed into a cantaloupe smoothie with chia seeds or unsweetened nut milk, helping to increase fiber and antioxidants.
