A full-time dietitian works in our clinics. Patients receive regular monthly check-ups based on their routine blood test results, and individualized nutrition plans are prepared according to these results.

Additionally, special nutrition training is provided to patients upon the requests of our consultant nephrologists, specialist doctors, and responsible physicians.

THE IMPORTANCE OF POTASSIUM (K) IN KIDNEY FAILURE

Potassium is one of the most important minerals responsible for muscle and heart function. In patients with chronic kidney failure, a significant increase in blood potassium levels is very dangerous and can be life-threatening. Excessive potassium prevents muscle contraction throughout the body, causing symptoms such as weakness in the hands and feet. Since the heart is also a striated muscle, sudden cardiac arrest and death can occur as an emergency.

To restrict potassium, foods high in potassium (especially fruits) should be removed from the diet. Additionally, to reduce potassium content in green vegetables, they should be chopped into small pieces, boiled, and the first two boiling waters discarded. Roasting, frying, pressure cooking, and microwave cooking should be avoided.

Foods high in potassium include:

• Bananas, apricots, melons, kiwis, dried fruits (dried apricots, raisins, dried figs, prunes)

• Legumes (dry beans, chickpeas, lentils)

• Grape leaves, spinach, chard, Jerusalem artichoke, mushrooms, potatoes, beets, parsley, cress

• Coffee, fruit juices, tomato juice, ketchup, instant soups, sauces

• Tahini – molasses

• Organ meats (brain, liver, lungs, spleen, tripe, etc.)

THE IMPORTANCE OF PHOSPHORUS (P) IN KIDNEY FAILURE

Phosphorus is one of the essential minerals in the human body. It is abundant in the structure of bones and teeth and plays a role in the repair and growth of cells and tissues.

As kidney function declines, serum phosphorus levels begin to rise. Controlling blood phosphorus levels by only reducing dietary protein is difficult. The body contains a total of 1,000 grams of phosphorus, of which 85% is stored in bones, 14–15% is in soft tissues—especially muscles—and only 1% is in extracellular fluid.

In kidney failure, phosphorus excretion through the kidneys decreases, causing blood phosphorus levels to rise. As a result, the amount of ionized calcium in the blood begins to decrease. To balance calcium levels, the body breaks down bone to restore equilibrium. However, this vicious cycle continues if phosphorus levels are not maintained at target levels through diet and phosphate-binding medications. This can lead to itching, red eyes, fragile bones, bone pain, vascular calcification, and vascular blockages (cardiovascular diseases).

Phosphorus is particularly abundant in protein-rich foods.

Diet and Patient Compliance

Phosphate Binders

Dialysis Adequacy

FOODS HIGH IN PHOSPHORUS

Animal Sources

• Melted cheese: 944 mg

• Kashar cheese: 563 mg

• Egg yolk: 508 mg

• Anchovy: 300 mg

• Beef: 200 mg

• Chicken: 200 mg

• Fish: 180 mg

• Milk: 93 mg

• Fat-free yogurt: 87 mg

Plant Sources

• Pumpkin seeds: 1144 mg

• Sunflower seeds: 837 mg

• Tahini: 732 mg

• Almonds: 504 mg

• Pistachios: 500 mg

• Walnuts: 380 mg

• Hazelnuts: 337 mg

• NES Café: 460 mg

• Cola: 375 mg

• Cranberry beans: 457 mg

• Cowpeas: 457 mg

• Broad beans: 391 mg

• Dry beans: 425 mg

Dietitian: Elif Abacı