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The five types of seasonings common in the kitchen are the "accelerator" of kidney disease, so you must eat less!

The five types of seasonings common in the kitchen are the "accelerator" of kidney disease, so you must eat less!

Essence of chicken, monosodium glutamate, oil, soy sauce, soybean paste.... It is the most commonly used seasoning in Chinese families, but the most common foods may also be the most harmful, and these types of seasonings that are easily ignored by kidney friends are actually very dangerous!

Top five seasonings that are not good for kidney friends

1. Low sodium and high potassium

Such as low-sodium salts.

According to the low-sodium salt industry standard QB/T2019, low-sodium salt needs to use 20%-35% potassium chloride instead of sodium chloride to achieve the purpose of low sodium.

The five types of seasonings common in the kitchen are the "accelerator" of kidney disease, so you must eat less!

As shown in the figure above, the nutritional content list of a certain brand of low-sodium salt contains 10471mg of potassium per 100g, if the kidney friend uses 10g of low-sodium salt every day, it can be accompanied by 1047mg of potassium, which is equivalent to about 3 bananas.

The five types of seasonings common in the kitchen are the "accelerator" of kidney disease, so you must eat less!

Therefore, low-sodium salt is also known as the "life-killing salt" of kidney friends, although exaggerated, but very vivid.

If the kidney function is more severely impaired and a large amount of low sodium salt is consumed, it can induce hyperkalemia, cause limb numbness, muscle soreness, fatigue and fatigue and other discomforts, and can lead to cardiac arrest and sudden death, which is very dangerous!

The five types of seasonings common in the kitchen are the "accelerator" of kidney disease, so you must eat less!

Therefore, kidney friends need to eliminate all kinds of low-sodium salt and reduced-salt soy sauce (except for low-sodium and low-potassium soy sauce for kidney disease), choose ordinary iodized salt and soy sauce, and control the amount of food.

2. Poor preservation of harmful classes

Oyster sauce is a must-have seasoning in many households, but few people pay attention to its correct way of preserving.

The five types of seasonings common in the kitchen are the "accelerator" of kidney disease, so you must eat less!

Oyster sauce is rich in nutrients such as amino acids and sugars, which are very suitable for the growth and reproduction of microorganisms such as bacteria and fungi.

If it is not refrigerated and stored in time after opening, it is very easy to deteriorate, resulting in poor flavor, mold, microbial contamination, etc., which may cause gastrointestinal diseases and even carcinogenic risks after eating.

Therefore, it should be remembered that if you have edible oyster sauce, it must be refrigerated after opening.

3. High phosphorus

Such as sesame paste, yeast, curry powder, chili powder, etc.

The five types of seasonings common in the kitchen are the "accelerator" of kidney disease, so you must eat less!

Strict taboo but still high blood phosphorus? Controlling the diet and blood phosphorus can't be lowered, is the high-phosphorus seasoning avoided?

Yeast is the main excipient for making leavened food; Sesame sauce is an essential ingredient for dishes such as hot pot, spicy hot, and cold dishes; Chili powder is loved by every family.

These are the most common high-phosphorus seasonings, and they are also the most easily ignored by kidney friends.

4. High potassium

Such as paprika, curry powder, tomato paste, etc.

The five types of seasonings common in the kitchen are the "accelerator" of kidney disease, so you must eat less!

The three common high-potassium seasonings in the above table are also high-potassium foods that are easily overlooked, and should be reduced or avoided by those who have severe renal impairment or high blood potassium.

5. High sodium

Such as salt, chicken essence, monosodium glutamate, dark soy sauce, light soy sauce, bean paste, oyster sauce, soybean paste, etc.

The five types of seasonings common in the kitchen are the "accelerator" of kidney disease, so you must eat less!

High-salt diet = kidney-damaging diet, salty diet can increase blood pressure, aggravate proteinuria and edema, and increase the risk of end-stage renal failure and death.

However, most of the seasonings in the kitchen are high in salt, such as 1.8g chicken essence = 5g monosodium glutamate = 5g dark soy sauce = 6g light soy sauce = 6g bean paste = 8g oyster sauce = 9g soybean paste = 1g salt.

The five types of seasonings common in the kitchen are the "accelerator" of kidney disease, so you must eat less!

Therefore, kidney friends should not only eat less salt, but also eat less or no high-salt seasonings such as chicken essence, monosodium glutamate, and oyster sauce.

If you have to eat it, MSG is better than chicken essence, and light soy sauce is better than dark soy sauce.

How to eat seasonings healthily for kidney friends

The "Clinical Practice Guidelines for Nutritional Therapy of Chronic Kidney Disease in China" recommends that the daily sodium intake of non-dialysis patients with chronic kidney disease should be <6g, and dialysis patients should be < 5g, and potassium and phosphorus intake should be limited according to renal function and index levels.

Therefore, the choice of seasonings should meet the principles of low sodium, low potassium, low phosphorus and safety, so as to:

1

Low sodium is the most important, strictly control all kinds of high-sodium seasonings, you can choose sugar, vinegar, green onions, ginger and garlic, pepper, pepper, pepper, big ingredients, etc. to increase the taste of food;

2

Use the combination of ordinary iodized salt + light soy sauce to make all kinds of dishes, reduce or avoid chicken essence, dark soy sauce, bean paste, etc.;

3

When the renal function is severely impaired or combined with high blood potassium and high blood phosphorus, reduce or avoid sesame paste, tomato paste, chili powder, curry powder and other high-potassium and high-phosphorus condiments;

4

Good preservation of all kinds of seasonings, expired, deteriorated, poor taste and properties and other products, should be discarded in time.

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