The Health Diet for Patients with FSGS

The health diet contributes a lot to reduce the kidney damage and save the residual kidney function. Therefore, patients should keep a keep a health diet plant for patients with FSGS.

1. Eat low-salt foods

Salt is the rich source of sodium. High sodium has a bad effect on the health, especially the damaged kidneys. High sodium is considered to be the contributor of swelling and high blood pressure. It will lead to water-sodium retention, which will increase swelling. High blood pressure can be a primary disease and a complication of FSGS. It can worsen the damage of kidneys. So you are suggested to avoid high-sodium foods, such as processed foods, canned foods, fast foods and restaurant foods.

2. Eat low-protein foods

High-protein foods will increase the burden of kidney because protein will break down into some waste products like urea nitrogen, which should be filtered out by kidneys. Meanwhile, you should supply yourself high-quality foods because they can generate less waste product and provide you enough nutritions you need. High-quality foods include egg white, lean meat, fish and dairy products.

3. Eat low-potassium foods

Because of glomerulus damage, the extra potassium cannot be filtered. So some patients are tested with high level of potassium. High potassium level will lead to nausea, weakness, irregular pulse and heart problem. So you should avoid high-potassium foods to reduce kidney and other damage. Such foods are rich in potassium like banana, apple, orange, spinach, cucumber, corn, eggplant, etc.

Above are just some systematic diet suggestions. The detailed diet plan should be set up according to the every patients’ practical disease condition.


If you need any our help, You can send email to kidneyhospitalabroad@hotmail.com or talk it with our online doctor.

The Health Diet for Patients with FSGS

Dietary treatment is an important aspect of care for all patients with FSGS. It is necessary to meet with your dietician to discuss individual needs for your renal diet.

The following information will give you an overview of a renal diet, prior to dialysis, and also what to expect when you commence dialysis. You will be informed by the dietician when it is necessary to commence this diet. All patients have different dietary needs, so it is important to start this diet only under the guidance of the dietician.

Salt

Salt is an important aspect of dietary treatment at all stages of your kidney disease. High intake of salt, from the diet, can cause problems with blood pressure control and fluid retention. It is advised to avoid adding any salt to meals and also to reduce the intake of very salty foods such as processed meats, bacon, sausages, soup and packet sauces. Your dietician will advise you on suitable alternatives to using salt.

Protein

Protein intake from the diet is important during the progression of chronic kidney disease and also when you commence dialysis. The protein we eat is used for tissue repair and growth. Any unused protein is broken down into waste products, including urea and creatinine. As your kidneys are unable to excrete urea and creatinine properly, they build up in your blood and cause symptoms such as nausea and loss of appetite.
By eating large amounts of protein foods e.g. meat, fish, chicken, eggs, cheese, milk and yoghurt before commencing dialysis, you will affect the buildup of urea and creatinine in your blood. An appropriate daily intake of protein should be advised by your dietician.
However, once dialysis treatment has commenced it is important to make sure that your body is getting
enough protein to prevent malnutrition. Some of your stores of protein are lost during the haemodialysis
and CAPD sessions. How much protein you need depends on your body size and is specific to each individual.

Phosphate

Phosphate is another mineral found in many foods, mainly meat and dairy products such as milk, cheese, yoghurts, and also bran nuts and cola. Calcium and phosphate work together to keep your bones, teeth and blood vessels healthy. When phosphate and calcium levels are elevated, or out of balance in kidney disease, the extra calcium and phosphate join together to form hard deposits in your body. This is known as calcification. These deposits can form in the heart, lungs, blood vessels, joints and other soft tissue. High phosphate levels also affect your bones, causing kidney bone disease. Over time bones become brittle, weak and painful and liable to fracture easily.
As with potassium, an elevated phosphate level will require you to reduce the intake of phosphate from your diet. It may also be necessary to take phosphate binding substances with your food to reduce the absorption of phosphate from the gut.
Potassium is a mineral found in many foods, mainly fruits, vegetables and potatoes. It is necessary for muscle contractions but a very high level in the blood can be dangerous as it may cause irregular heart rythym. If your potassium levels increase, above normal, you will need to avoid certain foods that are high in potassium as advised by your dietician. High sources of potassium in the diet include bananas, dried fruit, peas, beans, spinach and potato products such as chips and crisps. The dialysis diet provides enough potassium to meet the needs of your body, while preventing accumulation between dialysis sessions.

Fluids

If you are treated with haemodialysis or peritoneal dialysis you may need to limit your fluid intake. The amount of fluid you will be allowed depends on the amount of urine you produce. You can reduce your fluid intake by using small cups/glasses, and spacing out your drinks throughout the day. You can also help prevent thirst by limiting the amount of salt and salty foods that you eat.
Each person, with kidney disease, is very different and so are their needs and requirements. The dietary advice you are given depends on a number of factors including the stage of kidney disease, the type of treatment you are on, your blood results, your body weight, and the presence of other medical conditions e.g. diabetes mellitus, high cholesterol levels. The dietician will, therefore, provide you with information that is designed for you as an individual to suit your own specific needs.


If you want to know more details about the health diet for patients with FSGS, you can send email to kidneyhospitalabroad@hotmail.com.

The Health Diet For patients with FSGS

Keeping a health diet is s very essential in dealing with FSGS. Maintaining a proper diet plan contributes to slow down the progression as well as control some symptoms.

FSGS is the Stage 3 of IgA Nephropathy. At the first two stages, high blood pressure rarely appears. With the disease developing, the morbidity of hypertension tends to become higher. When it progresses into FSGS, hypertension will become one common symptom of patients. At that time, patients might take some food which helps preventing the elevation of blood pressure. Such as, fresh green vegetables, sea-tangle, agaric, oat, black rice, black fungus, nori etc. Meantime, patients can drink green tea or yoghourt.

Control the intake of energy; patients are advocated to complex carbohydrates, such as amylum starch, corn etc, so as to avoid the increase of blood fat.
In edema, patients should take low-salt (3~6g/d) diet instead of salt-free diet. You can take less high saturated acid food (animal fat) and take more low saturated food (plant oil) or high soluble fiber (vegetables, oat and rice bran).
As FSGS patients usually take long time of hormone medicines, they also can supplement some calcium medicine, such as calcium tablet.


If you have any other questions about the health life style of FSGS, you can send an email to the experts in Shijiazhuang Kidney Disease Hospital: kidneyhospitalabroad@hotmail.com, our experts will reply you as soon as possible.

Can Patients with FSGS Eat Vegetable Oil

Many of you prepare most of your meals at home in order to have more control over the contents of your diet. The primary cause of mortality in those with FSGS is heart disease, so it is important for you to know which oils and fats are healthy and which are unhealthy. People suffering with FSGS are sometimes confused about which oils to use in cooking or baking because there are several different classifications of fats including:

Polyunsaturated - Fats that have more than one double-bonded (unsaturated) carbon in the molecule. Oils high in polyunsaturated oil include corn oil, soy oil, regular safflower and sunflower oils, and cottonseed oil.

Monounsaturated - Fats found in olive oil and canola oil, may be helpful when eaten in moderation and used to replace saturated fats or trans-fats. Helps improve heart health.

Saturated Fats - Naturally occurring fats found in fatty meat, lard, cheese, many baked goods, and fried foods as well as palm oil, and coconut oil. These may increase the risk of heart disease.

Trans-fats - Formed when liquid oils are changed into solid fats, such as shortening and hard margarine. These may increase the risk of heart disease.
Omega 3 Fatty Acids - Found in seafood, green leafy vegetables, fish, and canola oil.

Some people think that anything labeled "Vegetable Oil" is good for you. Not so! Most of what is labeled as "Vegetable Oil" is simply heavily refined soy bean oil (processed under high heat pressure, and with industrial solvents). Sometimes perhaps, it may also be heavily refined safflower, corn, and other oils as well.
The problem with soybean oil, corn oil, safflower oil, and other similar "Vegetable Oils", is that they are mostly composed of polyunsaturated fats (the most highly reactive type of fat) which leaves them prone to oxidization and free radical production when exposed to heat and light. Processed polyunsaturated oils are the most inflammatory inside of your body because of their high reactivity to heat and light. This inflammation is what causes many of our internal problems such as heart disease, and diabetes.

Your body needs a certain amount of fat to function. Choosing monounsaturated fats instead of polyunsaturated, trans-fats and saturated varieties benefits your heart by decreasing high cholesterol. Shijiazhuang Kidney Disease Hospital recommends limiting the amount of oils you cook with as much as you can, especially if you are concerned about gaining weight. Check with your dietician about how much to use if you want to gain weight, but the general rule is that cooking or baking with oils is okay and can in fact help satisfy your appetite; as long as you use those which are healthy in moderation.


If you want to know more details about the health diet about FSGS, you can send email to kidneyhospitalabroad@hotmail.com.