Dietary Awareness in Patients with kidney Disease

Nutrition is an important part of the treatment of many diseases, including chronic kidney disease. The objective of our study was to investigate haemodialysis patients’ awareness of nutritional principles before and after the initiation of their dialysis treatment. Other objectives were to find out whether they were aware of the position of nutritional therapists and about their compliance with dietary measures and technological modifications. Results: 64 questionnaires were evaluated. 41 (64.06%) respondents were informed about the principles of a low protein diet, and there was the greatest lack of information about the need to restrict sodium, potassium and vegetable protein, inappropriate meat products, milk and dairy products. 56 (87.5%) probands were informed about diets after being involved in haemodialysis treatment. However, based on their implementation in practice, we found that this instruction was insufficient, especially in terms of limiting phosphorus and potassium intake. A positive finding was the strong awareness of egg consumption, as 41 (60%) respondents eat eggs only 1-2 times a week due to the high phosphorus content in the yolk; they do not have any restrictions when it comes to the consumption of egg whites. A negative finding was that 39 (60%) participants consume dark bread, pastries, rye or buckwheat flour, but 15% of them were diabetics. Strikingly, it was found that the patients did not know a nutritional therapist, which significantly influenced the lack of awareness of the respondents about the correct principles of nutrition in different stages of the disease and forms of treatment. Conclusion: Proper nutrition is an important part of the comprehensive management of chronic kidney disease. Dietary measures must take into consideration the stage of the disease, comorbidities and the current dietary pattern. This clearly demonstrates the important role of a nutritional therapist in the treatment management of patients with kidney disease. By informing patients early on about the principles of nutrition, disease progression, overall morbidity and mortality can be significantly influenced.