Beware of chronic inflammation
Inflammation is a protective response of the human immune system to pathogenic stimuli. For example, viral and bacterial infections can cause acute inflammation. When pathogenic stimuli persist and inflammatory factors are continuously released, chronic inflammation will occur, endangering human health.
In chronic kidney disease, excessive production of inflammatory factors and reduced clearance of inflammatory factors by the kidneys make chronic inflammation more likely to occur[1]. If you want to improve chronic inflammation, adjusting your diet is a good way, because different foods have "anti-inflammatory" and "pro-inflammatory" properties.
Some people have proposed the concept of dietary inflammation index by investigating the relationship between food ingredient intake and inflammatory markers[2].
Studies have found that foods rich in anthocyanins, lycopene, β-carotene, unsaturated fatty acids, dietary fiber, etc. have anti-inflammatory effects. Foods rich in sugar, saturated fatty acids, etc. have pro-inflammatory effects.
The following is a list of foods with good anti-inflammatory activity. Save it now!
Staple foods
Increase whole grains, which retain more nutrients; appropriately reduce the proportion of refined rice and flour, which are more likely to cause blood sugar fluctuations and increase inflammation levels.
Daily recommended amount
Compared with refined rice and flour, whole grains contain slightly higher potassium, phosphorus and protein.
Patients with chronic kidney disease stage 1-2 should eat 1-2 liang of whole grains every day.
Patients with chronic kidney disease stage 3-5 and dialysis should eat 1 liang of whole grains every day, which can be eaten with low-protein staple foods.
Corn
Corn is rich in dietary fiber and B vitamins. Lutein is a carotenoid with antioxidant effects.
Millet
Millet is rich in dietary fiber and minerals. The fat it contains is mainly unsaturated fatty acids. It also contains more vitamins B1, B2, E and folic acid. It is also a good anti-inflammatory food.
Buckwheat
Buckwheat is rich in vitamins, minerals, dietary fiber, and is rich in polyphenols, sugar alcohols, alkaloids and anthraquinones. It has multiple physiological functions such as antioxidant, improving blood lipids, blood sugar and blood pressure.
Quinoa
Quinoa is rich in vitamins, minerals, dietary fiber, and contains a variety of antioxidants, such as flavonoids, polyphenols, quercetin, etc.
Oats
Oats are rich in vitamins, minerals, and contain more soluble dietary fiber β-glucan, which is not only helpful for improving blood lipids and blood sugar, but also has an antioxidant effect.
Vegetables
Eat more fresh dark vegetables and less pickled vegetables.
Daily recommended amount
Chronic kidney disease stage 1-3 patients with normal blood potassium eat normally like ordinary people, and eat 1 catties of various vegetables every day.
For chronic kidney disease stage 4-5 and dialysis patients, purple cabbage, Shanghai green, broccoli, tomatoes, and carrots are all high in potassium. After blanching, some potassium can be removed and then eaten with other medium and low potassium vegetables.
Purple cabbage
Purple cabbage belongs to the cruciferous vegetable family. It is rich in anthocyanins, polyphenols, and flavonoids. It is an antioxidant star in the vegetable world.
Shanghai green
Shanghai green is also a cruciferous vegetable. Some northern regions call it rapeseed. It is rich in calcium and carotene, and is also a good anti-inflammatory food.
Broccoli
Broccoli is rich in minerals, vitamins, and dietary fiber, especially vitamin K, and contains antioxidants such as lutein, β-carotene, and glucosinolates.
Tomatoes
Tomatoes are rich in vitamin C, minerals, and lycopene, and have antioxidant effects.
Carrots
Carrots are rich in vitamin A, dietary fiber, and β-carotene, an anti-inflammatory ingredient.
Meat
Increase the proportion of white meat such as fish, shrimp, chicken, and duck, and reduce the proportion of red meat such as pork, beef, and lamb.
Daily recommended amount
Kidney patients with chronic kidney disease stage 1-2 eat about 2 taels of meat a day.
Kidney patients with chronic kidney disease stage 3-5 (not on dialysis) eat about 1-2 taels of meat a day.
Kidney patients on dialysis do not need to be too restricted and eat about 2-3 taels of meat a day.
Fruits
Eat enough fresh fruits, which are rich in anti-inflammatory ingredients such as polyphenols, vitamins, anthocyanins, and dietary fiber.
Daily recommended amount
About half a pound (200-300g).
For CKD stage 4-5, low-potassium fruits are preferred.
For patients with hyperkalemia (blood potassium exceeds 5mmol/l): stop eating fruits.
Blueberries
The nutritional value of blueberries is that they are rich in anthocyanins. The anthocyanin content of every 100g of blueberries is about 100-500mg. Anthocyanins are an excellent anti-inflammatory ingredient and are beneficial to cardiovascular and eye health.
Blueberries do not contain high potassium. Patients with CKD stage 4-5 and dialysis kidney disease can eat about 100-200g (a small box) per day.
Cherries
Cherries have good antioxidant activity. They are rich in polyphenols (mainly anthocyanins, which is why cherries are bright red) and anthocyanins. Antioxidant ingredients, cherries also help lower uric acid.
Cherries contain slightly higher potassium. Cherries should not exceed 100-150g per day for patients with chronic kidney disease stage 4-5 and patients on dialysis.
Avocado
Avocado is a special fruit. It contains almost no sugar, but is rich in monounsaturated fatty acids, which is also an anti-inflammatory ingredient, and contains a lot of dietary fiber.
Avocados are high in potassium and have high calories. Patients with chronic kidney disease stage 1-3 can eat one. Patients with chronic kidney disease stage 4-5 and patients on dialysis should eat a small amount or not eat it.
Pomegranate
Pomegranates are similar to cherries and are rich in polyphenol antioxidant anthocyanins.
Cooking oil
Use olive oil, tea oil, and rapeseed oil for cooking. They are mainly monounsaturated fatty acids and have anti-inflammatory effects.
The recommended daily amount is 25-30g.
Nuts
Nuts are rich in vitamins, unsaturated fatty acids, dietary fiber and other anti-inflammatory ingredients.
The recommended daily amount
Patients with chronic kidney disease stage 1-2 should eat 10-25g.
10g for patients with chronic kidney disease stage 3-5 (nuts have high potassium phosphoprotein, so patients with renal failure and renal disease should pay attention to strict limits).
Walnuts, almonds, cashews.
Tea
Tea contains anti-inflammatory ingredients such as polyphenols and flavonoids. Black tea, green tea, scented tea and other teas are good.
Except for those who are taking iron supplements and warfarin, other patients with kidney disease (including those with high creatinine) can drink tea.
Eat less pro-inflammatory foods
Various processed meats, such as various pickled meats, bacon, ham, etc.
Various sweets, such as various cream cakes, ice cream, etc.
Various fried and grilled foods, such as fried dough sticks, French fries, fried chicken nuggets, various barbecues, etc.
Various sugary drinks, such as cola, fruit juice, etc.
The above foods contain a lot of salt, sugar, saturated fatty acids, and trans fatty acids, which will increase the level of inflammation in the body.
Habits are gradually formed
In addition to kidney disease, chronic inflammation is also related to diabetes, cardiovascular disease, aging, tumors, etc. [3, 4]. Not only kidney patients, but many people can benefit from anti-inflammatory diets. The concept of anti-inflammatory diet is broad, and we can see that the "Mediterranean diet, DASH diet" and other models have similarities with it.
Chronic inflammation in the body is the result of the long-term effects of the disease, and eating habits are difficult to completely change in a short period of time. Kidney patients should patiently adjust and gradually develop healthier eating habits.
Reference
[1].Carrero JJ, Stenvinkel P. Persistent inflammation as a catalyst for other risk factors in chronic kidney disease: a hypothesis proposal. Clin J Am Soc Nephrol. 2009;4 Suppl 1:S49-S55.
[2].Shivappa N , Steck SE, Hurley TG, Hussey JR, Hébert JR. Designing and developing a literature-derived, population-based dietary inflammatory index. Public Health Nutr. 2014;17(8):1689-1696.
[3].Ferrucci L, Fabbri E. Inflammageing: chronic inflammation in ageing, cardiovascular disease, and frailty. Nat Rev Cardiol. 2018;15(9):505-522.
[4]. Chinese Anti-Cancer Association Tumor Nutrition Committee, Chinese Nutrition Society Community Nutrition and Health Management Branch, Chinese Nutrition Society Clinical Nutrition Branch. Expert consensus on anti-inflammatory diet to prevent cancer 【J】. Electronic Journal of Tumor Metabolism and Nutrition, 2023, (01): 57-63.
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