What is Kidney Failure? Are there different types of kidney failure?

 

What is Kidney Failure?

Renal failure is the condition in which the kidneys are no longer able to perform their function, which consists in regulating the water and saline balance, the elimination of acids and waste products from the body, and in the production of hormones (such as erythropoietin).

Are there different types of kidney failure?

When kidney failure develops rapidly, within hours to a few days, it is referred to as " acute " and is a life-threatening condition. Generally, if recognized and treated properly, it can be reversible.

When kidney failure develops slowly (over months or years), it is defined as chronic. It is an irreversible condition and the symptoms appear only late when the disease is already advanced. In general, the evolution of this condition can be slowed down but, if it reaches its most advanced stage, it requires the use of dialysis or a kidney transplant.

CAUSES AND RISK FACTORS

Kidney disease, according to experts, requires early diagnosis and targeted treatment to prevent or delay both acute or chronic kidney failure and the onset of cardiovascular complications with which it is often associated.

They are in fact hypertension and diabetes, not adequately controlled by pharmacological therapy, prostatic hypertrophy, kidney stones or voluminous tumors favor its onset as they reduce the normal outflow of urine, increase the pressure inside the kidneys and limit its functionality.

Or again kidney damage can be determined by inflammatory processes (pyelonephritis, glomerulonephritis) by the formation of cysts inside the kidneys (polycystic kidney disease), or by the chronic use of certain drugs, alcohol, and drugs consumed in excess.

A fundamental role, in relieving the work of the already compromised kidneys, is played by the diet which is, therefore, the first prevention. It should be studied with an expert nutritionist or nephrologist in order to maintain or achieve an ideal weight on the one hand and on the other reduce the intake of sodium (salt), and the consequent control of blood pressure, and/or other substances (minerals), without creating malnutrition or nutrient deficiencies.

Particular attention should also be paid to cholesterol, triglycerides, and blood sugar levels.

THE DIET

The first rule, experts recommend, to help patients with renal insufficiency especially when it is advanced, is to set a diet low in protein, sodium, and phosphorus.

Protein

It is necessary to reduce the number of protein foods, especially of animal origin (meat, fish, eggs, cured meats, cheeses, and dairy products) and to a lesser extent those rich in vegetable proteins (legumes), present above all in second courses, including in the diet, where necessary, 'protein' foods.

The latter (in particular bread, pasta, flour, rice, crackers, rusks, and biscuits) purposely produced without proteins are also available in supermarkets and improve the 'taste' of the diet.

Compared to normal intakes, proteins should be reduced by about 0.8 g per kg (in relation to the individual's ideal weight) and be 75% of the high biological value.

Calories

The caloric intake must be approximately 35 Kcal per kg (referring to the person's ideal weight) per day in the case of people under the age of 60 and 30 Kcal for people aged 60 or over. In fact, under these long-term values ​​the risk of malnutrition increases.

The right caloric intake can be guaranteed by increasing the percentages of carbohydrates and lipids in the diet (except in the case of diabetes).

Phosphorus

The values ​​of this substance should be kept within 8-10 mg/Kg of body weight. To keep phosphorus within the recommended values ​​it is important to limit and/or avoid cured meats, dried legumes, dried fruit, chocolate, brewer's yeast, prawns and offal, egg yolk, flour and bran, and bitter cocoa powder.

Other foods such as milk, yogurt, cream, pasta, rice, fresh legumes, barley, biscuits, fish, and fresh cheeses (ricotta, mozzarella) which have a moderate percentage, can be eaten in small quantities, while fruit and vegetables are free potatoes, jam, sugar, honey, oil, and butter.

In order to further reduce the amount of phosphorus in foods, it is possible to keep them in the fridge for 8-9 hours before cooking, then preferring boiling in plenty of water to be changed halfway through cooking.