Kidney patients should pay attention to these 3 points when eating meat, which can reduce phosphorus and potassium while still being nutritious!

01Which kind of meat is better to eat?

The meat we often eat can be divided into red meat and white meat, and the nutritional value of the two is slightly different.

Red meat, such as pork, beef, and lamb, is rich in high-quality protein, iron, and phosphorus, especially heme iron, which helps prevent anemia. At the same time, red meat is also a good source of vitamin A and B vitamins. However, its fat content is high, especially saturated fat, and excessive intake may be detrimental to cardiovascular health.

White meat, such as chicken, duck, fish, etc., has a relatively low fat content and a high content of unsaturated fatty acids. Some deep-sea fish and shellfish also contain nutrients such as DHA and EPA, which are not found in red meat and help reduce the risk of dyslipidemia and cardiovascular and cerebrovascular diseases.

Both red meat and white meat are rich in high-quality protein suitable for kidney patients. It is recommended that kidney patients on dialysis eat red meat and white meat alternately while keeping the total protein intake within the limit, and avoid eating only one type of meat for a long time.

02How to cook healthier?

When cooking meat, dialysis patients are advised to use steaming, stewing, blanching, and cold dressing to maximize the nutritional value of meat. In contrast, high-temperature frying, grilling, and other cooking methods may lead to the loss of nutrients and the formation of harmful substances, and should be avoided as much as possible.

If you are a kidney patient with high blood phosphorus, boil the meat in water before cooking it, discard the broth, and eat only the meat. This can reduce your phosphorus intake.

During the cooking process, you should also try to reduce the use of condiments such as salt, sugar, and oil. At the same time, you can add some vegetables, beans and other foods rich in fiber and vitamins to enrich the nutritional diversity on the table.

03Avoid processed meat!

Try to avoid eating processed meats, such as ham, bacon, sausage, cured meat, luncheon meat, canned fish, etc. Additives in these foods, especially phosphorus additives, need to be particularly vigilant. Phosphorus additives, such as sodium tripolyphosphate and sodium pyrophosphate, are widely used in deep-processed meats to increase the taste and shelf life of food. However, the phosphorus in these phosphorus additives is inorganic phosphorus and can be almost 100% absorbed by the human body. For kidney patients on dialysis, excessive consumption will greatly increase the risk of hyperphosphatemia.