Can patients with kidney dysfunction eat seafood?

Generally, patients with renal insufficiency can consume seafood but should avoid excessive intake. Detailed explanations are as follows:

Seafood contains abundant high-quality protein that is easily absorbed and utilized by the body, providing essential nutrition and supporting normal physiological functions. Certain types of seafood also contain minerals such as calcium and zinc, as well as unsaturated fatty acids, which offer additional health benefits. For example, moderate consumption of sea bass, crucian carp, and similar fish can supply necessary protein without imposing excessive strain on the kidneys. Appropriate intake can help improve the patient's nutritional status.

Before consumption, patients should consult their physician or a nutritionist to determine the appropriate quantity based on their kidney function. Low-purine, low-potassium, and low-phosphorus seafood, such as sea bass and crucian carp, should be selected, while high-purine, high-potassium, and high-phosphorus varieties like shrimp, crab, and sardines should be avoided. Seafood should primarily be prepared using steaming or boiling methods, without excessive salt, soy sauce, or other seasonings. After consumption, patients should monitor their physical condition closely. If symptoms such as edema or nausea occur, intake should be stopped immediately and medical attention sought.