2016年3月2日星期三

Diet for Patients with Hypertensive Nephropathy

The diet for patients with Hypertensive Nephropathy should not only supply necessary nutrient for people but also can avoid aggravating the burden to kidney. So the diet for patients with Hypertensive Nephropathy is quite important. When they take food they should follow those principles as follows:
One, patients with Hypertensive Nephropathy should take low sugar diet.

They should never eat high sugar diet, especially for those with hypertension who are fat or have the tendency of obesity. Moreover, they should eat less of sweet food such as cake, cookie, dessert and candy, etc.

Second, patients with Hypertensive Nephropathy should restrict the intake of fat. When cooking they are advised to cook with plant oil containing high level of unsaturated fatty acid, which can oxidize cholesterol and reduce it in plasma, and inhibit thrombopoiesis and prevent apoplexia.

Besides, plant oil also contains much linoleic acid, which plays a role in enhancing microvascular flexibility and preventing angiorrhexis and hypertension.
Three, patients with Hypertension should take in proper amount of protein. The daily proper quantity of protein's intake for them is 1g for every kilogram of weight. However, if patients have Hypertension and Renal Insufficiency.So they should restrict the intake of protein.

Four, patients with Hypertensive Nephropathy should eat food abundant with potassium and calcium but low in sodium such as potato, eggplant, asparagus lettuce,etc. High calcium food is milk, yoghurt and dried small shrimps, etc. As broth is high in nitrogenous extract and it can lead to Uric Acid in urine increase and aggravates burden to heart, liver and kidney, it should be less taken in.


Five, patients with Hypertensive Nephropathy should restrict the salt intake. The everyday intake of salt should be gradually reduced to less than 6g, which is as much as a common beer flushcover cap of salt abandoned with rubber mat in the cap. The salt we discussed here is a total content which is constituted with salt used for cooking and other salt contained in food. Properly reducing the intake of salt is good for lowering down blood pressure and reducing the retention of water and salt in body.

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