According to BS.CK2 Le Thi Dan Thuy - Head of Nephrology - Hemodialysis Department, Binh Dan Hospital, a reasonable diet plays an important role in preventing this complication.
Food can be divided into three groups based on potassium content, including: group high in potassium (over 200 mg/100 g of food), group medium in potassium (100-200 mg/100 g) and group low in potassium (under 100 mg/100 g).
In which, people with kidney failure need to pay special attention to vegetables, tubers and fruits rich in potassium. Vegetables such as water spinach, Malabar spinach, Malabar spinach, tomatoes; tubers such as sweet potatoes, potatoes all contain high levels of potassium. Notably, when processed by grilling or frying, the potassium content in food can increase.
In the fruit group, coconut water is a drink with a very high potassium content. According to doctors, just one coconut can contain about 800 mg of potassium. In addition, bananas, oranges, grapes, durians, kiwis, apricots and dried fruits are also potassium-rich foods that need to be limited. Some nuts, cocoa, and coffee also contribute to increasing the amount of potassium introduced into the body.
Not only food, patients also need to be careful with products advertised as "natural". According to Dr. Dan Thuy, traditional medicine and Chinese medicine not only pose a risk of kidney damage but can also increase blood potassium. In addition, salty-reducing salts containing potassium are also not suitable for people with kidney failure.
According to doctors, the way food is used also significantly affects the amount of potassium absorbed. With the same type of fruit, juiceing or blending makes potassium absorbed faster and more than eating whole fruit. The reason is that juice often uses a large amount of fruit, low in fiber and in liquid form, so the body absorbs potassium faster.
BS.CK2 Le Thi Dan Thuy recommends that patients need to talk to the treating doctor or nutritionist to be guided on the appropriate amount of potassium for each stage of kidney failure. In stages 1 and 2, the diet is still relatively flexible. In stage 3, patients should start to limit potassium-rich foods. In stage 4, it is necessary to prioritize vegetables, tubers, and fruits with low potassium content. In stage 5, potassium control must be stricter, prioritizing foods containing less than 100 mg of potassium in 100 g of food.
