Quality of life and regular diet in patients with chronic kidney disease

Abstract

Introduction : Chronic kidney disease (CKD) is characterized by a reduced rate of glomerular filtration (GF), under 60 mL/min/1.73 m2, and/or laboratory data, and/or image data for kidney damage, present for more than 3 months. According to recent data, nearly 8.7% of the world population suffer from CKD with different etiology. CKD is a progressive health condition that can result in an end stage renal disease (ESRD). Materials and Methods : The quality of life (QoL) of these patients is of utmost importance and is related to their functional activity, well-being and overall perception of their health in a physical, psychological and social aspect. A direct link between QoL, morbidity rate and death rate exists. It has been established that patients with CKD have a significantly lower QoL compared to healthy people, which becomes clearer during the more advanced stages of the disease. Physical activity decreases progressively with the progression of kidney disease. Results : Sociodemographic, clinical and laboratory risk factors have been established in the population of dialysis patients, which definitely leads to a change in QoL. Malnutrition, which is observed in patients with CKD, can also contribute to a decline in their quality of life. Its occurrence results from a reduced food intake, increased protein consumption and altered endocrine function of the kidneys. Oral intake of nutrients raises the chances of treating protein-energy wasting (PEW) in patients with ESRD. Conclusion : Conducting dietary consultations, as well as preparing individual diets to meet a patient’s specific needs, will increase their quality of life.