Dietary Plan for Kidney Transplant Patients
Disease description:
My father was recently diagnosed with kidney disease and has just undergone a kidney transplant surgery. The doctor mentioned that he should pay attention to dietary management in daily life. I would like to ask what aspects of diet should be of particular concern?
Doctor's answer (1)
Dr. Yang Guang
Dietary recommendations for kidney transplant recipients:
1. High-quality protein diet: After kidney transplantation, patients need to consume an appropriate amount of high-quality protein to promote cell renewal and tissue repair. Sources of high-quality protein include milk, lean pork, beef, deep-sea fish, eggs, soybeans, and soy products. These foods are rich in protein and relatively low in fat.
2. Low-sodium diet: Due to the possibility of hypertension in some kidney transplant recipients, sodium intake should be strictly controlled. Meals should contain less salt and soy sauce, and patients should avoid high-sodium foods such as pickled vegetables, salted vegetables, kimchi, and cured meats.
3. Low-potassium diet: Patients should reduce intake of foods high in potassium, such as bananas, tangerines, and oranges, to prevent elevated blood potassium levels that may affect kidney health. Foods with lower potassium content, such as wax gourd (winter melon), cucumber, pumpkin, mung bean sprouts, and zucchini, can be selected instead.
4. Low-fat and low-sugar diet: After kidney transplantation, patients should avoid high-fat and high-sugar foods such as fried foods, animal fat, and sugar-sweetened beverages to prevent complications such as hyperlipidemia and diabetes.
5. Fresh, hygienic food with balanced meat and vegetable intake: Food should be fresh and hygienic; expired or spoiled food should be avoided. A balanced intake of meat and vegetables is important for nutritional equilibrium, and overeating should be avoided.
