Nutrition Resources for people Living with Kidney Disease In Southern Alberta
Healthy eating is important for everyone; for people living with kidney disease it is especially important. Remember there is no diet that is right for everyone with kidney disease; your diet is very specific to the amount of kidney function you have and may change over time. For people with early stage kidney disease a special kidney diet is not always important and healthy eating according to Canada s Food Guide is usually the best choice. As your kidney function decreases a more specialized kidney diet will become more important. With understanding and careful planning your kidney diet can be enjoyable and easy to create. Your dietitian will help create a diet that is right for you. Why is your kidney diet important? When your kidneys have failed they can no longer do their job. Diet is an important part of your treatment plan and may change as your kidney disease progresses. A special diet takes into consideration what your kidneys can no longer do and: Helps meet your nutritional needs May decrease the workload of your kidneys Control the build up of waste products in your blood May help reduce symptoms like fatigue, nausea, itching and bad taste in your mouth Help you continue to enjoy eating Factors that Influence your Kidney Diet The stage of kidney disease you are at (how much kidney function you have) If you need dialysis and the type of dialysis you are on Other health conditions you have (ie. high blood pressure, diabetes) Activity Level Age 1
Do s & Don ts Do s Learn as much as you can about kidney disease Ask your dietitian questions so that you understand the reasons for your diet Understand how proper food choices will help you Learn how to measure foods and fluids correctly Know how to read food labels correctly Be creative with recipes Ask questions about new foods and drinks Don t Change your diet without consulting your dietitian Assume your kidney diet is the same as others Eat or drink any food if you are in doubt about its safety for you Remember! Your kidney diet is specific to you. The less kidney function you have the more important a kidney diet is. 2
What is special about a kidney diet? Your kidneys get rid of the wastes once your body has taken the nutrients it needs from food. There are common nutrients that are more or less important depending on which stages of kidney disease you are at. Your kidney diet may provide nutrient guidelines for protein, sodium, potassium, phosphorus, and fluid intake. A dietitian can work with you to ensure your diet is meeting your nutritional needs based on your individual circumstances. Protein Protein builds repairs and maintains your body tissues. It also helps your body to fight infections and heal wounds. As your body breaks down protein a waste product called urea is formed. When you have kidney disease preventing wastes from building up in your body can help to keep your kidneys working longer. When you are on dialysis treatment your protein may be increased because of the protein you lose through dialysis. Sodium Sodium is an important mineral for your body, but it is only needed in small amounts. Too much salt can make you thirsty, increase your blood pressure and cause fluid retention. Eating less salt may help you avoid these problems. Potassium Potassium is a mineral that helps your nerves and muscles work properly. If the potassium level in your blood is too high or too low it can affect your heartbeat. Check with your doctor if you need to modify your potassium intake. Some people with kidney disease, but especially those on hemodialysis, must limit their potassium intake. If you require a low potassium diet your dietitian can help you learn about how much potassium is in different foods. 3
Phosphorus Phosphorus is a mineral which keeps your bones strong and healthy. Healthy kidneys help balance your phosphorus level. When your kidneys fail they cannot remove phosphorus properly and your blood phosphate level rises. This can cause calcium to leave your bones which may lead to renal bone disease. Fluid In the early stages of kidney disease it is important to drink enough fluid. As kidney function decreases the kidney may not produce as much urine as before and your body may become overloaded with fluid which can cause swelling. In general, only people on hemodialysis or peritoneal dialysis must limit their fluid intake. If your fluid intake must be limited your dietitian can work with you to build your fluid allowance into your daily eating plan. Tip! Typically people with stage 1 & 2 kidney disease require very little diet modification; eating a healthy well balanced diet is important for people in these early stages. People with stage 3 & 4 kidney disease may require some diet modification and people with stage 5, end stage kidney disease, require the most diet modification. 4
Resources for your Renal Diet Everyone s renal diet is different so it is essential that you work with your health care team to determine your nutritional needs before modifying your diet. Some resources you can access are: Dietitians Websites Kidney Foundation Resource Centre Cookbooks Dietitians A dietitian is a health care professional who has expertise in food, diet and nutrition. They can asses your health and make recommendations about your diet to ensure good nutrition. How to access a dietitian If you are seeing a nephrologist you can ask for a referral to a renal dietitian in the Southern Alberta Renal Program. If you are not seeing a nephrologist you can ask your family doctor for a referral to a dietitian in your local Chronic Disease Management Program or other nutrition program in your community. Any one can access a community dietitian (fee for service). For a list of registered dietitians in your community go to www.dietitians.ca. 5
Websites Kidney General The Kidney Foundation of Canada www.kidney.ca The Kidney Foundation of Canada, Southern Alberta Branch www.kidneyfoundation.ab.ca Southern Alberta Renal Program www.calgaryhealthregion.com/sarp National Kidney Foundation (USA) www.kidney.org Alberta Kidney Disease Network www.akdn.info Renal Nutrition & Recipes Living well on Dialysis: A Cookbook for Patients and their Families www.kidney.org/atoz/atozitem.cfm?id=146 Davita www.davita.com/recipes Nutrition General Health Canada www.hc-sc.gc.ca Health Canada Nutrition Labeling www.hc-sc.gc.ca/fn-an/label-etiquet/index_e.html Nutrition Labeling and Education Centre www.healthyeatingisinstore.ca Dial-A-Dietitian www.dialadietitian.org Dietitians of Canada www.dietitians.ca 6
Kidney Resource Centre The Kidney Resource Centre provides you with convenient access to a broad range of information on kidney disease. Resource items include kidney news, renal-friendly recipe books, information on organ transplantation, living with a chronic disease and much more! Resources you can borrow include: Books Videos Convenient internet access & help accessing accurate information Brochures & information sheets you can take with you Come check it out today! Monday to Friday 8:30am-4:30pm The Kidney Foundation of Canada Southern Alberta Branch 6007 1A Street SW, Calgary 403-255-6108 1-800-268-1177 ext. 25 (Don t live in Calgary? Can t make it to the office? We ll take care of getting books to and from your home.) 7
Renal Cookbooks The following are a list of cookbooks developed specifically for people requiring diet modification for a kidney diet. These books are available to be borrowed from the Kidney Resource Centre or ordered. A Taste of Asia By: Elizabeth Gubisch, 2005 Cost: $10US + shipping 70 Asian style recipes, including noodles, fruits, vegetables, meats, seafood and desserts. Each recipe includes nutrient analysis for calories, protein, carbohydrates, fat, phosphorus, potassium and sodium. Ordering Information National Kidney Foundation Northern California Suite 520 131 Steuart Street San Francisco, CA 94105 415-543-3303 The Renal Patients Guide to Good Eating By: Judith A. Curtis, 2003 Cost: $36.95US + shipping 274 recipes including appetizers, beverages, salads, breads, sandwiches, meat, poultry, seafood, vegetables, side dishes and desserts. Each recipe includes nutrient analysis for calories, protein, carbohydrates, fats, phosphorus, potassium and sodium. Includes practical ideas for family meals and dining out. Ordering Information Charles C. Thomas Publisher, Ltd. www.ccthomas.com 8
Cooking for David By: Sara Colman, RD, CDE & Dorothy Gordon, BS, RN, 2000 Cost: $39.95US + shipping 160 recipes including appetizers, snacks, beverages, breakfasts, salads, salad dressings, entrees with meat, fish, seafood, rice, pasta and bread. Each recipe includes nutrient analysis for protein, carbohdrate, fat, cholesterol, phosphorus, potassium and sodium. Plus renal and renal diabetic choices for each recipe. This book also includes information on food selection, preparation, portioning, meal planning, tools and protein. Ordering Information Culinary Kidney Cooks PO 486 Huntington Beach CA 92648 714-842-4684 www.culinarykidneycooks.com Everyday Eating, A Cookbook for the Dialysis Patient and their Family By: Illinois Council on Renal Nutrition, 1994 Cost: $7.50US + shipping 105 recipes including breakfast, lunch and supper ideas. Nutrient analysis for phosphorus, potassium, sodium and protein plus diabetic exchanges for each recipe. Easy to find ingredients. Ordering Information Renal Nutritionist 215 West Illinois, Suite 1C Chicago IL 60610 312-321-1500 www.nkfi.org 9
The Renal Gourmet, or what to cook when your kidneys quit By: Mardelle M. Peters, 1991 Cost: $17.95US + shipping Written by a dialysis patient and reviewed by renal dietitians this cookbook contains 209 recipes and includes practical tips and personal experiences from the author. Each recipe contains nutrient analysis for phosphorus, potassium, sodium and protein. Ordering Information Nutrition Council Education Services 1904 East 123 Street Oalthe Kansas 66061-5886 1-877-623-7266 www.necscatalog.com Chinese Renal Kitchen, Cookbook for People Living With a Special Diet for Kidneys By Chinese Nutrition Consultants, St. Paul s Hospital, 1999 Cost: $49CAN Each recipe includes nutrient analysis for phosphorus, potassium, sodium and protein. 124 recipes for appetizers, soups, poultry, pork, beef, fish, seafood, eggs, tofu, vegetables, salads, rice, noodles, desserts and others. Written in English and Chinese Ordering Information St. Paul s Hospital, Clinical Nutrition Room 4000 Providence Building 1081 Burrard Street Vancouver BC V6Z 1Y6 604-806-8141 10
For more information or additional copies call The Kidney Foundation of Canada, Southern Alberta Branch 255-6108 or 1-800-268-1177 Compiled by The Kidney Foundation of Canada, Southern Alberta Branch Southern Alberta Renal Program Dietitians January 2008