Q: When is a high-protein diet not a healthy option?
Marla Ahlgrimm: While protein is essential for the body, too much may actually cause harm to certain members of the population. Specifically, people with kidney disease. This is due to a byproduct of the digestion process. Urea is a waste product that is difficult for the kidneys to filter.
Q: What are the side-effects of urea toxification?
Marla Ahlgrimm: People with a buildup of urea in the blood may experience severe fatigue and near-complete loss of appetite. By lowering the amount of protein eaten, kidney patients can reduce the load on their kidneys.
Q: Is all protein bad for people with kidney disease?
Marla Ahlgrimm: No but a reduction in the amount of protein consumption may be necessary. This is often achieved by simply looking at grains and vegetables as the foundation of each meal and using lean meats as a side or complement. For example, when fixing a sandwich, use tomatoes, lettuce, cheese, and pickles as the base and top with small amounts of high-quality deli meat. Stronger-flavored foods, such as cheddar cheese instead of American or teriyaki chicken instead of plain, will also encourage you to eat less while remaining satisfied.
Q: How can a person’s diet be supplemented to account for the lowered calorie intake?
Marla Ahlgrimm: I would suggest consuming foods that provide those calories without the added protein. However, it’s important to avoid “empty” calories, such as potato chips and confections. Adding polyunsaturated vegetable oils may help along with an increased intake of carbohydrate-based foods such as potatoes and wheat bread.
