Post Date December, 03 2023
In recent years, many studies have confirmed that water and salt overload in dialysis patients is one of the important risk factors for left ventricular hypertrophy, and is also the main cause of hypertension in dialysis patients
If patients do not control water and salt in their diet, it will inevitably lead to water and salt intake more than output, chronic water and sodium retention, thus inducing a series of clinical complications such as severe hypertension, edema, heart failure, etc. Therefore, maintaining a water and salt balance in hemodialysis patients - proper volume loading and potassium and sodium intake is very important.
Nurse Zhang Jieting said that the capacity load mainly depends on observing the patient's recent weight and blood pressure. If recent weight gain and elevated blood pressure are accompanied by edema, chest tightness, shortness of breath, dizziness, headache, and inability to lie flat at night, it indicates excessive capacity. I would like to remind you that kidney friends should weigh themselves every morning and evening, and keep records according to the following calculation method.
Standard weight (kg)=height (cm) - 105
Actual weight: at standard weight± About 10% is normal body weight; Less than 20% refers to emaciation; More than 20% are obese.
How do dialysis patients control their water intake?
If the patient still has urine after waking up in the morning, then today's water intake=yesterday's urine volume+500 milliliters. If there is no urine: today's water intake is about 500~600ml/day, including taking medicine, drinking soup, etc. (soup powder, Wonton, Congee, and other foods with high water content are not recommended).
Nurse Zhang Jieting suggested that dialysis patients should pay attention to the water content of their food in their daily diet to avoid excessive water intake that may affect their condition. Among common foods, fresh milk, beverages, tea, and water contain 100% water; Water content of more than 90% includes Congee, soup, tofu, fresh vegetables and fruits; Yogurt, ice cream and thick Congee with about 80% water content; Water content of about 70% includes rice, potato, fresh fish and shrimp, meat, eggs, dried tofu, and pancakes; Water content of about 30% includes Mantou, cake, bread, fire, noodles, various cooked meat, vermicelli, Rolls of dried bean milk creams, Dim sum, and dry goods (cooked).
In terms of water intake control, dialysis patients should do the following:
1. Limit liquid intake and avoid chewing gum
2. Eat less water rich foods. Such as: fruits, vegetables, Congee, soup, cold drinks.
3. Add lemon slices or mint leaves to your drink to avoid drinking strong tea or coffee.
4. Develop the habit of sipping water without swallowing it all at once.
5. When thirsty, you can put ice cubes in your mouth or rinse your mouth with ice water.
6. Try to take medication with liquids from meals to reduce the amount of water consumed.
7. Divert your attention, try to find something to do, and prefer to drink water in your spare time.
8. Patients with high blood sugar can also increase thirst, and blood sugar should be controlled.
9. Use a small graduated glass to drink water, so that you won't drink too much at once, and you can also master the total amount of water you drink every day.
10. Limit salt and avoid using pickled ingredients and high salt seasonings. The lighter you eat, the less thirsty you will feel.
How do dialysis patients control their salt intake?
In common foods, the general salt content is: 6 g per tablespoon of salt; A bag of instant noodles contains 5.4g of salt; A salted egg contains 2 g of salt; A slice of ham sausage contains 1 g of salt; Erliang pickle contains 11.3 g of salt; Erliang Youbing (Deep-fried round and flat dough-cake) contains 0.8g salt, and 20ml soy sauce contains about 2-3 g salt.
As for the salt intake of dialysis patients, Nurse Zhang Jieting suggested that the patient's daily salt intake should be 2-3 grams, approximately the size of the patient's thumb nail cap. In terms of salt intake control, dialysis patients should do the following:
1. Serving of individual dishes: the family does not put salt in the cooking, and then sprinkle a certain amount of salt on the dishes after the patient's dishes are served, so that the taste is better. You can also add pepper, ginger, garlic, cloves, chili, mustard, onions, and other seasonings when cooking, and only sprinkle a little salt when the dishes are out of the pot
2. "If you don't eat or eat less high-salt foods, you can replace salt with vinegar, scallions, garlic, chili, mustard, etc. to increase your appetite.". Foods with high sodium content: any pickled and processed pickles, canned food, cooked food (sausage, ham, etc.); Salt, monosodium glutamate, soy sauce, black vinegar, chili sauce, bean paste, salad sauce, tomato sauce, oyster sauce, fermented soybeans, etc. used in cooking
3. Avoid using salt substitutes (low sodium flavorings). Because salt substitutes are made of potassium salt (potassium chloride), the ability of patients with renal failure to excrete potassium decreases, which can easily lead to hyperkalemia, arrhythmia, and even death.
Finally, Nurse Zhang Jieting said that the intake of water and salt is accompanied by patients should eat less salt, monosodium glutamate, pickles, soy sauce, and other foods with high sodium content. Avoid using low sodium or thin salt soy sauce, or processed foods (with excess salt added in advance to increase taste and preserve quality) that are not labeled clearly and that potassium replaces sodium. By controlling water and salt well, patients not only have lower blood pressure, but also have fewer oral antihypertensive drugs, saving on medical expenses. It also reduces the volume load, maintains blood pressure at a normal level, and better protects cardiac and renal functions.
