Chronic Kidney Disease (CKD) is a growing public health concern in Ghana. Recent reports indicate that about 13.3% of the population is affected, with many cases occurring in people under 60 and often being diagnosed only when the disease is already at an advanced stage.
The main causes of CKD in Ghana are long-term kidney infections, high blood pressure, and diabetes.
Other factors like using herbal medicines, eating too much salt, or taking certain painkillers regularly can also increase the risk.
Treatment usually includes medications, changes in diet and lifestyle, and in some cases, dialysis or even a kidney transplant.
One major function of kidneys is to help clean the blood by removing waste and keeping the right balance of water and minerals in the body. When their function declines, dietary adjustments become necessary to minimise the build-up of harmful substances in the body.
Effective dietary management of chronic kidney disease (CKD) requires a strategic approach aimed at slowing down the progression of the disease, alleviating symptoms, and preventing or reducing complications.
This article discusses the dietary management of CKD, with a focus on how the source of protein eaten (plant or animal) can impact levels of waste.
General Principles of CKD Dietary Management
CKD is a gradual loss of kidney function over time. While it cannot always be reversed, its progression can often be slowed with proper care. Diet is a key part of managing chronic kidney disease (CKD) because the food a person eats directly affects their kidneys.
The aim of dietary management in CKD is to ease the kidneys’ workload while ensuring that the body gets the nutrients it needs.
A kidney-friendly diet focuses on controlling the intake of certain nutrients to reduce the kidneys’ workload:
- Protein: Excessive protein intake can lead to accumulation of waste products (of protein metabolism) in the kidneys. A moderate protein intake of 0.6 to 0.8 grams per kilogramme of body weight per day is often recommended for non-dialysis CKD patients. This helps manage waste levels without compromising nutritional needs.
- Sodium: High sodium intake can cause fluid retention and increase blood pressure, further straining the kidneys. Limiting sodium helps control blood pressure and reduce swelling.
- Potassium: Elevated potassium levels can affect heart rhythm. Monitoring and adjusting potassium intake are crucial, especially in advanced CKD stages.
- Phosphorus: Excess phosphorus can weaken bones and lead to vascular calcification. Reducing phosphorus intake helps maintain bone health and prevent cardiovascular issues.
- Fluids: Depending on CKD stage and symptoms, fluid intake may need to be adjusted to prevent fluid overload or dehydration.
A registered dietitian can help translate these recommendations into practical advice, tailored to a patient’s individual needs. This will ensure nutritional adequacy and at the same time help manage CKD progression.
Protein Sources and Phosphorus Levels in CKD
A study led by colleagues at the Department of Dietetics, University of Ghana, examined the impact of different dietary protein sources on blood phosphorus levels in patients on dialysis.
The study found that patients who consumed higher amounts of animal-based proteins, such as meat and dairy, had higher phosphorus levels in their blood. In contrast, those who consumed more plant-based proteins, like legumes and nuts, tended to have lower phosphorus levels.
This suggests that for patients with kidney undergoing dialysis for CKD, the type of protein consumed can significantly influence phosphorus levels. Thus, for such patients eating more plant-based proteins may help manage phosphorus levels effectively.
Practical Dietary Strategies for CKD patients on dialysis
- Consider plant-based proteins: Choosing legumes, pulses, and nuts to meet protein needs while managing phosphorus intake.
- Limit processed foods: processed foods often contain high levels of sodium and phosphorus additives. Choosing fresh, whole foods can help control these nutrients.
- Monitor portion sizes: Emphasis is placed on monitoring rather than simply increasing or decreasing portion sizes. This is important because chronic kidney disease has complex implications for a patient’s nutritional status. The goal is to ensure the patient is adequately nourished, that is neither undernourished nor overnourished. Careful portion control supports appropriate nutrient intake and helps prevent complications related to overconsumption or nutrient deficiencies.
- Stay hydrated: adequate hydration supports kidney function, but fluid intake should be balanced based on individual needs and CKD stage.
- Regular nutritional assessments: Regular check-ins with the healthcare team is necessary to help ensure that the eating plan is still working well. These regular assessments will allow for timely adjustments to meet changing needs and keep the person well-nourished.
In summary
For individuals managing chronic kidney disease (CKD) or supporting someone who is, mindful food choices can play a powerful role in supporting kidney function, improving well-being, and enhancing quality of life. Importantly, no one must face this journey alone. Healthcare professionals are avaialble to offer guidance and support every step of the way. Adopting practical nutrition strategies can help protect kidney health and may even slow the progression of CKD. Personalized meal plans, developed with the help of a dietitian, are essential to long-term kidney care and overall wellness. Taking it one meal at a time and celebrating small wins can make a meaningful difference.
References
- Kalantar-Zadeh, K., & Fouque, D. (2017). Nutritional management of chronic kidney disease. New England Journal of Medicine, 377(18), 1765-1776.
- Cupisti, A., & Kalantar-Zadeh, K. (2013, March). Management of natural and added dietary phosphorus burden in kidney disease. In Seminars in nephrology (Vol. 33, No. 2, pp. 180-190). WB Saunders.
- Steele-Dadzie, R., Ofori-Asenso, R., Agyemang, C., Adjei, D. N., Agyei, M., Asare, S., & Biritwum, R. B. (2024). Identification of the dietary protein sources and their association with serum phosphorus levels among patients with kidney failure. ResearchGate. DOI: 10.7176/JBAH/12-16-04
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DISCLAIMER: The Views, Comments, Opinions, Contributions and Statements made by Readers and Contributors on this platform do not necessarily represent the views or policy of Multimedia Group Limited.
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