Dietary management of CKD in diabetic patient in a tertiary care hospital

Debasmita Das, Jatindra Nath Mohanty, Tapas Ranjan Behera, Puspanjali Mishra*

IMS and Sum hospital, SOA deemed to be University, Bhubaneswar, Odisha, India.

ABSTRACT

Chronic kidney disease (CKD) is perhaps the most pervasive entanglements of diabetes, and patients with diabetic kidney disease (DKD) have a considerably higher danger of cardiovascular disease and demise contrasted with their non-diabetic CKD partners. Notwithstanding pharmacologic management procedures, nutritional and dietary mediations in DKD are a fundamental part of the board with the potential for enhancing kidney function decay and forestalling the improvement of opposite of other end-organ complications. In this study we detailed a patient having CKD and observed all require parameter in dietary management. Initial days, the patients Hb level was below normal, so, he was suggested iron-rich foods like beetroot, turnip, and carrot, raw banana in stewed form or in curry form. Also, in later, as the urea and creatinine content of the patient was too high from the normal patient, he was restricted from consuming protein-rich foods. On the day of discharge, all his reports were up to mark except urea and creatinine, as he was renal patient. Although nutrition intervention for DKD does require calculation of macro- and micronutrient and electrolyte requirements, a growing body of evidence suggests that specific dietary patterns of intake may confer additional therapeutic benefit.

Keywords:

Diabetic kidney disease, CKD, nutrition, diet & management.