Chronic Kidney Disease Diet

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Low-sodium Diet Can Be Beneficial To Kidney Patients

This article was provided by doctor zhengfalei 2018-12-12 09:11

In recent years, with the life quality developing more and more people are paying attention to hypertension, low sodium salt has occupied more than half of supermarket salt shelves and appeared on more and more people’s tables. However, what everyone does not know is that low sodium salt is not suitable for everyone, and patients with kidney disease need to use low sodium salt with caution.

Brief introduction of low sodium salt: Low sodium salt is made of sodium chloride ( NaCl ) and potassium iodate ( KIO 3, which used to use potassium iodide ( KI ) and potassium iodate at present ) as raw materials, and added a certain amount of potassium chloride and magnesium sulfate to improve the balance of sodium, potassium and magnesium in the body. Eating low sodium salt can reduce the risk of hypertension and cardiovascular diseases. Therefore, low sodium salt is most suitable for middle-aged and elderly people and patients with hypertension and heart disease to take for a long time. However, if kidney patients have hypertension and edema, they should indeed eat a low-sodium diet, but we do not recommend low-sodium salt.

This is because low sodium salt contains more potassium. When renal function of kidney patients is damaged, more potassium cannot be effectively discharged from the body. Accumulation in the body will cause high blood potassium, which will easily lead to arrhythmia, numbness and fatigue of limbs and other symptoms. Severe hyperkalemia may even endanger life and may lead to sudden cardiac arrest. The risk of hyperkalemia increases with the gradual decline of renal function. Among patients with renal failure, hyperkalemia is not uncommon whether they have not yet been dialyzed or have already been dialyzed or peritoneal dialysis. However, when doctors ask the reason for its hyperkalemia in the clinic, low sodium salt is a latent risk factor that is easily overlooked by everyone. Patients know that bananas, oranges, green leafy vegetables and so on are high-potassium foods, but do not notice that low sodium salt on the table is also one of the high-potassium foods. Only when a few patients with persistent hypokalemia and poor eating conditions need oral potassium supplementation and eat more foods with high potassium can they consider eating low sodium salt, but they should regularly check the blood potassium level to avoid supplementing hyperkalemia.

Therefore, patients with kidney disease should not think that a low-sodium diet is beneficial, but take low-sodium salt as a matter of course. Instead, they need to consult a doctor and decide whether to take low-sodium salt under the guidance of the doctor in combination with their blood potassium level and renal function.

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