Iga kidney disease recipes

Iga nephropathy is a disease with a high incidence rate in clinical practice. Patients with Iga nephropathy will experience symptoms such as low back pain and abdominal pain. Some people may also experience edema, high blood pressure and other phenomena. It has a great impact on people's physical health and daily life. Iga nephropathy needs to be actively treated. However, during the treatment, Iga nephropathy patients should also pay attention to their diet, and many foods cannot be eaten.

Iga kidney disease recipes

Managing your diet has a great impact on the treatment of kidney disease. Good eating habits and dietary principles can play a key role in protecting kidney function. Proteinuria is a typical symptom of kidney disease, which everyone knows.

Long-term protein loss will not only lead to reduced glomerular filtration function, but further damage to renal function will cause hypoproteinemia. Therefore, patients with kidney disease must adhere to the principle of small amounts of high quality in their protein diet.

This not only ensures the intake of nutrients, but also avoids excessive protein intake and aggravation of proteinuria. There is no need to restrict protein intake too much in patients with impaired renal function. For patients with stage III kidney disease, renal impairment will worsen and the protein intake for each person should be controlled at 0.6 to 0.8 grams per kilogram of body weight per day.

The main sources of high-quality protein are eggs, milk, meat and soy protein. Eggs are the main source, one a day is enough, and milk is the main source, a 60 ml bag a day is enough. It is not recommended to eat red meat. You can eat more white meat, such as fish, chicken, etc.

IGA kidney disease patients with fever are advised to eat more fresh fruits and vegetables. As long as vegetables are in season and fresh, you can eat them, such as cabbage, potatoes, cucumbers, tomatoes, eggplants, cabbage, and beans. But you must be careful to limit salt intake when cooking these vegetables. A low-salt or salt-restricted diet is very important.

If the patient has no edema, normal blood pressure and normal renal function, the salt intake can be relaxed to six grams per day. Once edema, hypertension, or renal failure occurs, the salt intake should be limited to two to three grams, or even less than two grams. Therefore, once the patient has obvious edema, in addition to strictly limiting salt intake, it is also recommended to reduce the intake of water in the food, including drinking water, soup, fruits, and vegetables. In this case, the intake of vegetables should be reduced. Once obvious renal failure occurs, the intake of potassium-containing foods must be reduced and a low-potassium diet should be followed.