Nephrotic Syndrome & Diet

For patients with nephrotic syndrome, a well-planned diet can replace lost protein and ensure adequate calories to meet metabolic needs. Dietary modification also can help to control hypertension, edema, and elevated plasma cholesterol and slow the progression of renal disease.

High-protein diets are not recommended in patients with nephrotic syndrome because they may lead to further damage of the kidneys and result in progression of renal insufficiency. Protein loss in nephrotic syndrome is due to increased breakdown of proteins rather than decreased protein synthesis. As a result, low-protein diets, which decrease protein breakdown, may be more beneficial.

In patients with nephrotic syndrome, sodium intake may need to be limited to control edema and high blood pressure. Intake of foods with a high salt content and use of table salt should be limited.

Sodium also limits the ability of the kidneys to remove phosphorous from the blood. High phosphorous levels in the blood can weaken bones, making them easier to break. Intake of dietary sources of phosphorous (for example, dairy products, nuts, and beans) should be limited in patients with nephrotic syndrome.

A diet low in saturated fat and cholesterol is recommended for patients with nephrotic syndrome. This diet, combined with loss of excess body weight, is recommended to reduce the risk of cardiovascular disease. If necessary, drugs for lowering cholesterol can be used to supplement diet to reach cholesterol goals.

Caloric intake in the diet should be adequate to achieve and maintain ideal body weight and maintain protein stores. In patients with nephrotic syndrome, fewer calories should come from protein and more from other food sources, principally sugars and vegetable fats.