Nutrition in diabetic nephropathy

Salwa Agata. Nutrition in diabetic nephropathy. Journal of Education, Health and Sport. 2018;8(3):200-207. eISNN 2391-8306. DOI http://dx.doi.org/10.5281/zenodo.1191319

http://ojs.ukw.edu.pl/index.php/johs/article/view/5343

https://pbn.nauka.gov.pl/sedno-webapp/works/859050

The journal has had 7 points in Ministry of Science and Higher Education parametric evaluation. Part b item 1223 (26/01/2017).

1223 Journal of Education, Health and Sport eissn 2391-8306 7

© The Authors 2018;

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This is an open access article licensed under the terms of the Creative Commons Attribution Non commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted, non commercial

use, distribution and reproduction in any medium, provided the work is properly cited.

The authors declare that there is no conflict of interests regarding the publication of this paper.

Received: 05.02.2018. Revised: 10.02.2018. Accepted: 06.03.2018.

Nutrition in diabetic nephropathy

Agata Salwa

Jan Kochanowski University in Kielce

Faculty of Medicine and Health Sciences

Institute of Public Health

e-mail: salwaagatka@gmail.com

https://orcid.org/0000-0001-7001-764X

Abstract

Introduction and purpose of the work. Diabetic kidney disease usually occurs at a late stage of diabetes and is often the result of long-term disease failure. As in diabetes alone, the diet used by the patient has a significant influence on how quickly the nephropathy will proceed. The aim of the study is to present issues related to dietary management in kidney diseases being complication of diabetes. Brief description of the state of knowledge. People with type 2 diabetes usually struggle with overweight or obesity and hypertension. Obesity is one of the factors that causes the progression of diabetic kidney disease. A diet for such people requires a negative energy balance. Insulin itself increases appetite and the frequent occurrence of hypoglycaemia is the reason for increasing the number of meals.

Summary. Diet is a very important element in the treatment of diabetes. It determines the maintenance of proper blood glucose and lipid (lipid) levels and optimal blood pressure values. A well-chosen diet reduces the risk of diabetic complications, as well as reduces the risk of vascular diseases. The right model of nutrition also plays an important role in the prevention and treatment of chronic diabetes complications.

Keywords: diet, nutrition, diabetic, nephropathy