LOW PROTEIN DIET (10)

Diet name

For people:
 with kidney failure,
Application  with liver failure,
 in diseases of the pancreas, gallbladder and bile ducts,
 in phenylketonuria.
 a low-protein diet is a modification of the basic diet,
 the basis of the diet is to control the content of protein, sodium,
phosphorus and potassium - the allowable amount of these components
depends on the degree of kidney function impairment,
 the amount of protein must be determined individually (it should be
limited to an extent depending on the tolerance of this component by the
patient's body, changes during the course of the disease should be taken
into account),
 the protein supplied with the diet must be wholesome (of animal origin)
and should constitute 75% of the total amount of protein consumed
during the day,
 the energy and nutritional value of the diet is adjusted to the patient's
body weight and physiological condition, based on current nutrition
standards for the Polish population and guidelines of scientific societies,
or: 25-35 kcal/kg NMC (normal body weight) depending on age and
physical activity ,
 the diet should be properly balanced and varied in terms of the share of
food groups: cereal products, dairy products, vegetables and fruits,
potatoes, meat products and fish, legumes and fats,
 products that are a source of protein should be eaten simultaneously with
products rich in carbohydrates, so that the body can use the protein for
tissue synthesis, and not as an energy material,
Dietary recommendations  fluid intake should be monitored in patients on a low-protein diet,
 the supply of vegetables and fruits should be reduced due to the high
content of potassium and water in them,
 in the case of hyperkalemia, the method of double cooking potatoes and
vegetables can be used,
 the temperature of meals should be moderate,
 meals should be served 4-5 times a day as recommended by a doctor
and/or dietitian,
 avoid snacking between meals
 the diet should be diverse and diverse in terms of colors, consistency and
digestibility of dishes as well as thermal processing,
 the amount of milk and milk products consumed should depend on the
concentration of protein, phosphorus and calcium in the blood serum,
 at least 1 portion from the group of meat, eggs,
 fish and/or fish products (mainly from marine fish) should be included at
least 3 times in the decade menu,
 animal fats (e.g. lard) should be limited in favor of vegetable fat,
 at least 1 meal a day should contain products rich in unsaturated fatty
acids,
 Eliminate salt and simple sugars from your diet.

When choosing products, pay attention to their:

 • quality,
• best-before date,
• seasonality.

Culinary techniques used:

• traditional or steam cooking,
• stewing without prior frying,
• baking without the addition of fat, e.g. in aluminum foil, baking sleeves,
parchment, heat-resistant dishes and in convection ovens.

Practical tips for preparing meals:

• soups, sauces and dishes should be prepared from natural ingredients,
without the use of food concentrates, excluding concentrates from natural
ingredients,
• limit the whitening of soups and sauces with cream and its vegetable
substitutes, e.g. coconut milk,
• do not add roux to dishes,
• limit sugar added to drinks and food,
• reduce the addition of salt to a minimum in favor of herbs and natural
spices.
Energy (En) K: 2000 - 2200 M: 2201-2400
Energy value
kcal kcal
Protein Reference values: 15-25% En
0.8-1.0 g/kg bw/d
when eGFR <60, then the amount of
protein is 0.6-0.7 g/kg bw/d
approx. 75% of complete protein (of
animal origin)

Total fat Reference values: 25-35% En

27.8-38.9 g/1000 kcal
Nutritional value including saturated fatty acids Reference values: as little as possible,
but not more than 7% En
7.8 g/1000 kcal
Total carbohydrates Reference values: 50-60% En
125 -150 g/1000 kcal
including simple sugars Reference values: <10% En
< 25 g/1000 kcal
Fiber 15g/1000 kcal
Sodium 2000-2500 mg/day
Groups of foodstuffs Recommended products Contraindicated products
 low-protein, protein-free  traditional flours, including
flours, wholegrain,
 wheat, rice, potato, corn  plain bread, wholemeal bread,
starch, wholemeal bread,
 protein-free bread, low-protein  bread with added sugar, malt,
Grain products bread, light bread, flatbread, syrups, honey, caramel,
 medium and fine-grain groats,  confectionery and semi-
e.g.: semolina, corn, barley confectionery bread,
(pearl, Masurian, country),  high-mill flour products fried
spelled, millet, Krakow in a large amount of fat, e.g.
(in limited quantities), donuts, faworki, pancakes,
  instant natural flakes, e.g.:  coarse grain groats, e.g.:
buckwheat, barley, rye, rice (in buckwheat, pearl barley,
limited quantities),  oatmeal, cornflakes and other
 protein-free, low-protein pasta, sweetened breakfast cereals,
 rice (in limited amounts), e.g. cinnamon, chocolate,
 flour dishes, e.g. dumplings, honey,
dumplings, noodles, without  traditional pasta,
lard (from low-protein or  flour dishes, e.g. pancakes,
protein-free flour in limited  bran, e.g.: oat, wheat, rye,
quantities), spelled.
 low-protein rusks.
 fresh vegetables, frozen,  cruciferous vegetables:
boiled, stewed with a little fat, cabbage, Brussels sprouts,
baked (with the exception of radishes, turnips,
contraindicated),  onion vegetables served raw
 boiled cauliflower, broccoli - and fried: onion, leek, garlic,
without the stem (in limited  processed vegetables, i.e.
Vegetables and vegetable quantities), canned, salted, pickled
preserves  skinless tomato. vegetables, pickled vegetables,
including sauerkraut, pickled
cucumbers,
 vegetables fried or cooked
with a lot of fat,
 salads with the addition of sour
cream.
Potatoes,  potatoes, sweet potatoes:  fried potatoes (fries, slices).
Sweet potatoes boiled, baked.
 ripe fruits, fresh and frozen  unripe fruit,
(berry, citrus, apples, apricots,  hard to digest fruits (cherries,
peaches, grapes, cherries, pears, plums),
melon, kiwi),  fruit in sugar syrups,
Fruit and fruit preserves  fruit purees and mousses with  candied fruit,
low or no added sugar,  high-sugar fruit preserves,
 low-sugar fruit jams (in  dry fruits,
limited quantities).  pickled fruit.
Legume seeds  all legumes.
 ground seeds, e.g. linseed,  whole seeds, pits, nuts,
pumpkin (in limited amounts). almonds,
Seeds, pips, nuts  sunflower seeds,
 "peanut butter",
 coconut shrims.
 with low fat content, e.g.  with high fat content, e.g. fatty
skinless poultry (chicken, poultry (duck, goose), fatty
chicken, turkey), lean beef, beef and pork, mutton,
veal, lamb, rabbit, lean parts of  cured meats and meats with
pork, e.g. tenderloin, pork loin, high salt content,
ham (in limited quantities),  meat fried in a large amount of
Meat and meat products  lean types of unground fat,
sausages: poultry, pork, beef  fatty meats, e.g. ham, bacon,
(in limited quantities).  sausages, frankfurters,
luncheon meats, mortadella,
 pies,
 offal cold cuts (pâté, liver
 sausage, brawn),
 raw meats, e.g. tartare.
 all sea and freshwater fish  raw fish,
Fish and fish products (boiled, baked, stewed without  fried fish,
(in limited quantities) frying).  smoked fish,
 canned fish.
 soft boiled,  hard boiled,
 steamed eggs,  eggs cooked with a lot of fat,
Eggs and egg dishes
 as a food additive.  scrambled eggs, fried eggs,
(in limited quantities)
omelettes, fried egg cutlets.

 milk and cottage cheese,  condensed milk,

 low-fat natural fermented milk  yoghurts, milk drinks and
drinks, no added sugar. desserts - with added sugar,
Milk and dairy products  high-fat fermented milk
(in limited quantities) drinks,
 rennet cheeses,
 fatty rennet cheeses,
 cream.
 butter (in limited amounts),  animal fats, e.g. lard, lard,
 soft margarine, tallow,
 vegetable oils, e.g. rapeseed,  hard margarines,
olive oil.  clarified butter,
Fats
 Mayonnaise,
 coconut and palm fat,
 "coconut butter"
 frying frying.
 pudding (with or without  sweets containing large
added sugar), amounts of sugar and/or fat,
 jelly (with no added sugar or  cakes and cakes with
with a small amount of sugar), confectionery masses, creams,
Desserts (in limited  jelly (with no added sugar or whipped cream,
quantities) with a small amount of sugar),  shortcrust pastries with a lot of
 honey, fat and sugar,
 fruit salads from allowed fruits  puff pastry,
(without added sugar),  chocolate and chocolate-like
 starch cakes. products.
 still water,  sparkling water,
 weak tea infusions, e.g. black,  carbonated drinks,
green, red, white,  high-sugar drinks,
 fruit infusions,  fruit nectars,
 cereal coffee (in limited  flavored waters with added
quantities), sugar,
Drinks  bavarian,  strong coffee and tea
 vegetable juices, infusions,
 fruit juices (in limited  cocoa,
quantities),  energy drinks,
 compotes (with no added sugar  alcoholic drinks.
or with a small amount of
sugar).
 mild natural herbal and spices,  hot spices, e.g. black pepper,
Spices
e.g. bay leaf, allspice, fennel, cayenne pepper, hot pepper,
 cumin, thyme, marjoram, chili pepper,
basil, oregano, thyme, lovage,  bouillon cubes and bouillon
rosemary, herbal pepper, essences,
cloves, cinnamon (in limited  ready-made bases for soups
amounts), and sauces,
 ready-made vegetable  ready-made salad dressings
seasonings (in limited and dressings,
quantities),  mustard, ketchup, vinegar,
 salt and sugar (in limited  soy sauce, liquid universal
quantities). seasoning,
 pickles.