Food Selection and Aversion Patterns in Chronic Kidney Disease patients

Abstract

The main aim is to investigate the dietary aversion and food selection of CKD (chronic kidney disease) patients which will help adjust dietary plans to incorporate preferred foods that ensure patients get a range of nutrients without sacrificing the health of their kidneys and are also appropriate for the management of CKD. This study included 50 CKD patients who were chosen from the National Kidney Foundation and Research Institute, and 50 healthy individuals (control) were chosen from different places. The 15 foods were grouped to contrast personal preferences, details on eating restrictions, and food aversions. Using analysis of variance, the preference ratings of the CKD and control groups were compared. Patients with CKD reported reduced enjoyment from red meat (P =.02), sour food (P =.008), fried food (P =.001), drinks (P= <.001), fish, and fruits (p=.006) compared to control participants. The most unpopular food group for both the control and CKD samples was beverages. 64% of CKD (chronic kidney disease) patients reported experiencing taste aversions. We draw the conclusion that patient’s dietary selection and aversion are influenced by chronic renal failure. Making better and more pleasurable food plans for CKD patients will be made easier, with knowledge about their preferences