Diabetes kidneys are one of the most common serious complications for diabetes patients, mainly in the form of renal sclerosis, protein urine and hypertension. Sound dietary management is important to control the condition and to slow down the deterioration of the kidney function. The following are some of the recommendations for the management of diets of persons with diabetes kidneys. 1. ** Control of total caloric intake** Persons suffering from diabetes kidneys should have reasonable control of daily gross caloric intake, based on, inter alia, weight and labour intensity. Obesity should reduce caloric intake, as appropriate, to reduce body weight and insulin resistance, while wasting requires appropriate increases in heat to maintain normal physiological needs. It is recommended that caloric intake be between 125 ~167 kJ/kg per day. 2. ** High-quality low-protein diet** High-protein diet increases the kidney burden by increasing the high infusion and filtering of kidney balls. Consequently, persons suffering from diabetes kidneys should have high-quality low-protein diets. High-quality proteins are derived mainly from animal foods such as fish, poultry, meat, eggs, milk, and from plant proteins in beans, which are also of good quality and are utilised. Early patients should limit protein intake to 0.8 g/(kg) and can be reduced to 0.6 g/(kg d) for patients who already have a large amount of protein urine and kidney failure. In cases of mid-term and end-stage kidney impairments, α-ketone acid needs to be supplemented to supplement the nutritional deficiency caused by low-protein diet without increasing the kidney burden. 3. **Restriction of sodium salt ** Excessive sodium salt intake increases the kidney burden and can cause water retention, resulting in oedema and increased hypertension. Thus, persons with diabetes kidneys should strictly restrict sodium salt intake and control daily intake at 2000-2400 mg. Eat less or not sodium-rich snacks and spices, such as tofu, mushrooms, purple and shrimp. 4. **Accessive intake of carbohydrates and fat**Accessive intake of less sugar-bearing fruit, such as apples, pears, grapefruit, etc., under stable blood sugar control. The intake of carbohydrates should be determined on the basis of the patient ‘ s blood sugar level and insulin use in order to avoid excessive fluctuations in blood sugar. Ingestion of fat should be based on vegetable oils, avoiding over-ingestion of saturated and trans-fatic acids. 5. **The electrolyte disorders common to people with end-stage diabetes kidneys are high phosphorus, low calcium, high potassium, so that dietary attention is also given to low phosphorus, high calcium and low potassium. Low phosphorous foods are dominated by thin meat, fish, egg-cleaning, etc.; calcium foods are dominated by milk, tofu, shrimp skin, etc. As the kidney function is poor and the patient’s urine is low, there has also been a significant decline in the kidney potassium drain, and over-eating of high-eat foods, such as monkeys, citrus, grapefruit, bananas, mushrooms and purple vegetables, should be avoided. 6. **Adaptation of individualized diet** The complexity and variability of the condition of patients with diabetes kidneys should be constantly adjusted to the evolving condition of the diet. The kidney function of five groups of patients with diabetes kidneys has advanced to the end of the year, without dialysis and transplantation, and the protein intake is even lower, at around 30 grams per day, with recommended wheat starch diet. If the patient has reached dialysis, the caloric intake can be increased appropriately, and protein intake should be adjusted to 1.0 g/kg body weight per day, and iron-rich foods such as skinny meat should be added, and vitamin B and C supplements. 7. ** Chinese medicine considers the early years of diabetes nephrenicism to be more diarrhea and blood-retarded, with the option of using foods such as yellow salivation, mountain medicine, weeds, muscular roots, etc. In the case of late-stage pathologies, spleen and stomach, aromatic foods such as saliva, paran, bamboo ru, twirl flowers are optional. The management of the diet of diabetes kidneys is an integrated process, requiring individualization, under the guidance of a specialist, and taking into account the specific circumstances of the patient. Through sound dietary management, it is possible to effectively control the condition, slow down the deterioration of the kidney function and improve the quality of life of patients.
Diabetes kidney disease
