When the kidneys are not able to perform their functions properly and naturally, a person lives on an artificial kidney. The normal function of the kidney is to cleanse the blood of toxins, but the dialysis machine does not clean the blood with the same efficiency of a normal kidney (throughout the day). Therefore, kidney failure patients must reduce the amount of toxins accumulated between dialysis sessions and this involves following a special diet.

Important instructions:

1- This diet is suitable for hemodialysis-dependent kidney failure patients.

2- The diet should be supervised by a nutritionist.

Here are the most important nutrients:

Protein

The hemodialysis process causes loss of protein, so food must be rich in protein. Protein amounts should be as recommended by the nutritionist according to the patient's weight.

Milk, yogurt, cheese, eggs, meat, and chicken are all among the food rich in protein.

Fluids

When the kidney function deteriorates, the amount of urine decreases, which requires reducing the amount of fluid intake. This is very important because increased fluid intake can lead to retention in the body, which may lead to shortness of breath and swelling in the body, thus increases blood pressure. So, the specified amount of fluids such as water, juices, and liquid food must be adhered to.

Sodium

You should avoid eating salt because salt increases fluid retention in the body and increases blood pressure.

Sodium is found in table salt and Maggi, canned, salted, or smoked meats and fish, salty cheeses, canned vegetables, olives, pickles, nuts, ketchup, and others.

Potassium

In case of kidney failure, potassium accumulates in the body, which leads to a risk to the patient’s life due to its effect on the heart.

Foods high in potassium: beans and dried beans, lentils, falafel, chickpeas, fenugreek, hazelnuts, sesame, bulgur, nuts, avocado, banana, dates, apricots, figs, melon, watermelon, kiwi, orange, raisins, mango, guava, pomegranate, tomatoes, potatoes, artichokes, squash, raw grape leaves, coriander, parsley, purslane, and all dried fruits and vegetables.

• Note that boiling vegetables and soaking them for an hour or two after peeling and cutting them into small pieces removes of a large proportion of potassium.

Phosphorus

Eating food rich in phosphorous should be reduced to prevent bone diseases such as osteoporosis.

Food rich in phosphorous: fish and all seafood, liver, turkey, lentils, beans, whole grain products (bran), nuts, seeds, yeast, dairy products, eggs, cheese, ice cream, soft drinks, chocolate, and cardamom.

Nephrotic syndrome is a group of symptoms caused by damage to the blood vessels that filter waste and excess water from your blood.

The symptoms include:

• Fluid retention in the body tissues causing swelling.
• High level of protein in the blood.
• High blood cholesterol.

Signs of nephrotic syndrome:

• Swelling, particularly around eyes, ankles, and feet.
• Loss of appetite.
• Vomiting.
• Weight gain due to fluid retention.
• Foamy or bubbly urine.

Diet for nephrotic syndrome:

• Reducing fluid intake.
• Reducing the consumption of salt and the types of food that contains sodium salt such as: canned food, pickles, salty biscuits, cream cheese and cheddar cheese, salty cheese, salty nuts, olives, canned soups, salted potato chips, Indomie noodles, and sauces.
• Reducing the consumption of food containing cholesterol, such as: egg yolks, red meat, organ meats (liver and kidneys), shrimp, margarine, butter, and trotters.

The diet must provide the daily intake of calories and protein. There is no need to increase protein in the diet due to its negative impact on the patient's health.

 They are the vital components in food with physiological effects. Their ability to promote health is scientifically proven, as well as to prevent, treat and reduce the risk of diseases such as cancer, heart disease, cholesterol, Alzheimer’s, and other diseases. 

Polyphenols

• Reduces the risk of cancer. 
• Boosts the immune system.
• Keeps the heart healthy.

Sources of polyphenols: 

Green Tea, Berries, Grape, Strawberry, Pomegranate, Cherries, Chocolate.

Allium 

• Antioxidant.
• Controls high blood pressure.
• Reduces cholesterol. 
• Regulates cardiac function.
• Boosts the immune system.

 Sources of Allium:

Garlic, Onions, Shallots.

Probiotic

 Probiotics are live bacteria and yeasts that are good for your health:

•  Improves digestion and helps with constipation and diarrhea.
•  Soothe and lessens irritable bowel syndrome (IBS) symptoms.
•  Reduces cholesterol levels. 
•  Boosts immune system and prevents infection.

 Sources of Probiotic: 

Probiotic yogurt and laban.

Lycopene 

•  Fights cancer. 
•  Prevents heart disease.
•  Reduces cholesterol levels.

 Sources of Lycopene: 

The bright red carotenoid pigment found in tomatoes, tomato sauce, tomato juice, ketchup, and watermel-ons.

Omega 3 

•  Reduces heart diseases and blood pressure.
•  Reduces cholesterol levels.
•  Helps with the regeneration of cells in the pancreas.
•  Boosts the hair and skin.
•  Increases brain activity. 
•  Helps the intestines and digestive system. 
•  Reduces osteoporosis.

 Sources of Omega 3: 

Salmon, Sardine, Tuna, Raisin, Olive oil, Flax seeds, Soybean.

Vitamin E 

• Prevents cancer. 
• Prevents Alzheimer's and post pones the onset of aging.
• Boosts the skin. 

 Sources of Vitamin E: 

Nuts, Peas, Vegetable oils, Greens such as spinach, parsley, watercress, etc.

Dietary fats: Know which types to choose

When choosing fats, choose unsaturated fat instead of saturated or trans fat. Here is how:

Most foods contain many different types of fat, some of which are better for your health than others. You do not need to completely eliminate fat from your diet. In fact, some fats really benefit your health. However, the bottom line is to choose healthier types.

There are two main types of bad dietary fat; almost saturated fat and fat consisting of trans fat.

Saturated fats. This type of fat comes mainly from animal sources of food, such as red meat, poultry, and whole fat dairy products. Saturated fats increase cholesterol levels and low-density lipoprotein (LDL), which may increase the risk of cardiovascular disease. Saturated fat may also increase your risk of type 2 diabetes.

Trans fats. This type of fat is found naturally in some foods in small amounts. But most trans fats are made from oils through a food-processing method called partial hydrogenation. Cooking is easier with partially hydrogenated oils and is less likely to spoil natural oils. Research shows that these partially hydrogenated trans fats may increase LDL cholesterol and lower HDL cholesterol. This may increase the risk of cardiovascular disease.

Trans fat is considered the worst type of fat you can eat. Unlike other dietary fats, trans fat— also called trans-fatty acids— raises low-density lipoprotein (LDL) or "bad cholesterol” and lowers high-density lipoprotein (HDL) or "good cholesterol”.

 Trans fats in food

Trans fat, known as partially hydrogenated oil, is found in a variety of food products, including:

Baked goods: most types of cakes, biscuits, pancakes, and crisps contain margarine, which is usually made from partially hydrogenated vegetable oil. Ready-made frosting is another source of trans fat.

Snacks: potatoes, corn, and tortilla chips often contain trans fats. Although popcorn is a healthy snack, many packaged or microwave types use trans fats to help cook or flavor popcorn.

Fried foods: Food that requires frying in heavy oil - such as fried potatoes, doughnuts, and fried chicken - can contain trans fats from cooking oil.

Creamer and margarine: nondairy coffee creamer and stick margarines also may contain partially hydrogenated vegetable oils.