Control salt from starting or not entering high-salt foods
Patients with peritoneal dialysis due to insufficient metabolism of the kidneys, excessive intake of salt or salty foods, easily lead to edema, so experts recommend that patients with peritoneal dialysis should try not to enter or reduce high-salt foods in daily life, for salt intake It is best to control between 3-6g per day. Patients can use vinegar, onions, garlic, pepper, mustard, etc. instead of salt. Some foods high in sodium, such as salt, monosodium glutamate, soy sauce, oyster sauce, soybean meal, etc., and all preserved processed foods (salted vegetables, canned food, ham, etc.) should be eaten or not eaten. Patients with peritoneal dialysis should note that all sauces are high-salt foods such as chili sauce, bean paste, salad dressing, and ketchup. For these sauces, patients with peritoneal dialysis should also avoid it.
Controlling salt is more than just salt, and limiting potassium is also key.
Professor Yang Hongtao mentioned that many patients with peritoneal dialysis are more cautious about the intake of edible salt, but many patients still choose salt instead of salt. For this practice, Professor Yang Hongtao made a negative opinion. The main component of the salt is potassium chloride, which is actually a potassium salt. The concept of salt limitation should not only stay in the aspect of salt, but should include components such as potassium salts that accumulate in the body and cause edema in patients with kidney disease. Therefore, the intake of potassium should also be controlled.
How to control the intake of potassium? Professor Yang Hongtao's answer is: patients with daily urine output of less than 1000ml and edema must limit potassium intake.
Potassium limit can be started from the following aspects:
1. Limit the consumption of fruits and juices, vegetables and vegetable juices;
2, to avoid raw vegetables or drink soup, vegetables should be cut into small pieces before the water and then fry;
3, high potassium content foods can be reduced by freezing, water soaking or discarding the soup;
4, no vegetable soup or broth bibimbap;
5, boiled vegetables for 3 minutes and then fry;
6. After the potato is sliced, the juice is poured off after 20 minutes of soaking;
7, do not use low potassium salt, thin salt soy sauce, salt;
8. Ultra-low temperature chilled foods contain 1/3 less potassium than fresh foods.
Foods high in potassium are:
Phosphorus, low potassium and high food: spinach, canola, bananas, oranges, moderate juice, potatoes, tomatoes, lentils, radishes.
High-phosphorus and high-potassium foods: soybeans (green beans, soybeans, black beans), lean meat. Miscellaneous beans, mushrooms, peanuts, and melon seeds.
Professor Yang Hongtao told us that controlling water and salt is of great benefit to patients with kidney disease. For patients with peritoneal dialysis, the control of water and salt, blood pressure is reduced, can reduce the use of oral antihypertensive drugs, saving medical expenses; on the other hand, control the water salt, reduce the capacity load, and maintain blood pressure at a normal level Better protects residual kidney function. Therefore, patients with peritoneal dialysis must not neglect to limit the intake of water and salt. Of course, don't forget that salt limitation is not only salt, but potassium is also very important.
