Dietary Management Of Creatinine Patients

Abstract

Chronic kidney disease and associated elevated creatinine levels present a significant health challenge worldwide. This thesis investigates the crucial role of dietary management in mitigating the progression of CKD and optimizing the health outcomes of creatinine patients. A comprehensive literature review examines existing knowledge on the impact of dietary choices on renal function, emphasizing the need for personalized dietary interventions. The study employs a mixed-methods approach, combining a systematic review of relevant literature with an empirical investigation involving creatinine patients. The empirical phase includes a sensory evaluation of creatinine-friendly foods, assessing flavor, texture, and aroma to enhance the palatability of tailored diets. Additionally, a Food Frequency Questionnaire (FFQ) captures the dietary habits and preferences of creatinine patients, providing valuable insights into their nutritional patterns. The sensory evaluation's findings emphasize the significance of taking the sensory components of dietary changes into account and provide a nuanced view of the opportunities and challenges associated with creating appealing foods that are creatinine-friendly. The formulation of focused nutritional therapies is aided by the FFQ data, which show trends in the dietary preferences of creatinine patients. The discussion interprets these findings in the context of existing literature, emphasizing the potential impact of sensory experiences on dietary adherence and overall patient well-being. Limitations of the study are acknowledged, including the need for further research and the importance of individualized dietary plans. The study conducted tests on individuals aged 18-60, comparing their creatinine levels before and after consuming different diets. Initially, males aged 18-30 had a creatinine level of 2.15, which dropped to 0.91 after consuming a whole grain diet, while females in the same age group had a creatinine level of 1.8, dropping to 0.83 with the same diet. Similar reductions were observed in other age groups and diets. Notably, diets rich in whole grains and vegetables led to the most significant reduction in creatinine levels, indicating promising results for dietary management. However, protein intake did not yield promising results. Additionally, it was observed that males generally had higher creatinine levels than females, except for males aged 46-60, who had lower levels compared to women of similar age. Overall, the findings suggest that diets rich in vegetables and whole grains can effectively lower creatinine levels and improve overall health.