綜論：第3~5期慢性腎臟病飲食處理

第3 ~ 5期chronic kidney disease（CKD）患者飲食控制的效益除了延緩疾病進展外，亦可減少高血壓、高磷血症、高鉀血症等。近期文獻已證實低蛋白飲食（0.6~0.8 g/kg/day）對第3~5期CKD患者是安全的、可有效延緩腎功能惡化進入透析，並且不會引起蛋白質熱量耗損情形，但是過低蛋白質攝取（0.3~0.6 g/kg/day）反而可能增加死亡的風險。採取低蛋白飲食的第3~5期CKD患者應三至六個月追蹤熱量及蛋白質攝取以避免營養不良。因此，規律性營養諮詢對CKD患者是必要的。

關鍵字

低蛋白；飲食；慢性腎臟病

並列摘要

The benefit of the diet control in stage 3-5 chronic kidney disease (CKD) is not only to retard the CKD progression, but can also reduce the complications such as hypertension, hyperphosphatemia, hyperkalemia, etc. Recent data pose the question whether conservative management of CKD by means of a low-protein diet (0.6-0.8 g/ kg/day) can be a safe and effective means to avoid or defer transition to dialysis therapy without causing protein-energy wasting, however, also revealed a higher risk of death associated with very low-protein diet (0.3-0.6 g/kg/day). Patients with CKD who are on a protein-restricted diet should be carefully monitored, with close follow-up every three to six months for adequate caloric intake and evidence of protein malnutrition. Therefore, routinely nutritional monitoring, and dietary counseling are required for CKD patients.

並列關鍵字

low-protein ； diet ； chronic kidney disease

被引用紀錄

許雅惠、鍾玉珠（2023）。建立慢性腎臟病病人居家自我照護衛教手冊。彰化護理，30(2)，20-27。https://doi.org/10.6647/CN.202306_30(2).0005

鄭卉晴（2024）。運用運動訓練改善一位年輕血液透析病人活動無耐力之護理經驗。新臺北護理期刊，26(1)，110-119。https://doi.org/10.6540/NTJN.202403_26(1).0011

許雅惠、謝美慧、徐敏芳（2019）。應用個案管理於糖尿病腎病變患者之護理經驗。領導護理，20(3)，91-103。https://doi.org/10.29494/LN.201909_20(3).0008

國際替代計量

綜論：第3~5期慢性腎臟病飲食處理

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