Optimization of dietary support for patients with diabetic nephropathy

Abstract

The article presents modern approaches to dietary support for patients with diabetic nephropathy (DN). The possibility of using the developed specialized products (SP), modified by protein, fat and carbohydrate composition, containing food ingredients with hypoglycemic, hypolipidemic and antioxidant effects is presented. The aim - development of a formulation and technology for producing SP with modified chemical composition and energy value, intended for inclusion in a low-protein diet for patients with DN. Material and methods. When developing the SP formulation, soy protein isolate, monoand polyunsaturated fatty acids, soluble dietary fiber, fat- and water-soluble vitamins, tracelements, curcumin, taurine, flavoring and aromatic additives were used. Results. The chemical composition and organoleptic characteristics of two SPs have been determined. A technology has been developed for producing SP in the form of instant drinks, which consists in stage-by-stage mixing of prescription ingredients, which ensures uniform distribution of minor biologically active substances. The conducted studies of the organoleptic parameters of the developed SPs showed an average overall score of 4.8 and 4.9 on a 5-point scale. Conclusion. Taking into account the technological and organoleptic compatibility of the selected ingredients, formulations and technologies for preparing SP have been developed, which are powdery multicomponent mixtures for preparing drinks for use in the complex therapy of patients with DN.