Pyelonephritis

Pyelonephritis is an infectious disease of the kidneys , affecting the kidney tissue, pelvis and calyx. It is the most common kidney disease and can be bilateral, acute, chronic and recurrent.

Stored with pyelonephritis

• In acute and exacerbation of chronic pyelonephritis with pronounced general infectious phenomena (fever, intoxication, profuse sweating, vomiting, etc.) during the first 1 - 2 days of onset it is appropriate to use only ripe fruit, watermelons, melons, pumpkin , baked apples, carrot puree, beets, cauliflower. You can then switch to a menu with physiologically normal protein content (of which 50% animal) at the expense of dairy products. In connection with bed rest, suppressed appetite and frequent nausea, the energy value of the menu is reduced to 1800 - 2000 kcal, mainly at the expense of fats and to a lesser extent - carbohydrates.
• In moderate infectious process, this diet can be applied from the first day of the disease, bypassing the unloading days. After the exacerbation period subsides, the energy value of the menu increases to the normal physiological norm.

From the first day of the disease should take a large amount of fluid (not less than 2 liters), unless there are special contraindications. Their heavy drinking compensates for fluid loss, "washes" the urinary tract, improves the excretion of toxins and metabolic products from the body. Suitable are: green or black weak tea, tea with lemon and milk, sour-sweet fruit juices diluted with water, tomato juice, rosehip decoction, oshav, liquid sour, alkaline mineral water. It is good to take cranberry drinks , because these fruits contain benzoic acid, which when excreted in the urine, inhibits the growth of microbes.

Unlike many other diets for kidney problems, this one does not require stopping salt intake. This is due to the nature of the disease, and if salt is completely limited, it is possible to develop salt-losing kidney syndrome and even show signs of kidney failure . For this reason, the menu should contain 10 - 12 grams of salt, and with increased urination, profuse sweating with fever, its amount increases to 15 grams or more. Cooking salt is limited to 5-6 grams per day only in cases where there is severe bilateral kidney damage with a pronounced increase in blood pressure. The intake of vitamins A, C and group B need to be increased 1.5 - 2 times in relation to the accepted norms and this should be done through the consumption of products with a high content of these vitamins and multivitamins.

• In the period of exacerbation of pyelonephritis with signs of a common infectious process, the menu should consist mainly of foods that are easily digested. Culinary processing should provide moderate mechanical sparing of the gastrointestinal tract. To regulate the activity of the intestine, to take sources of dietary fiber (fruits, vegetables) and dairy products. Do not eat foods that can increase the formation of gas in the intestines and lead to bloating (legumes, cabbage and others). Feeding should be in small portions, 5-6 times a day.

If pyelonephritis is not accompanied by cystitis and urethritis or digestive diseases, there is no good reason to exclude any products from the menu, including: meat and fish broths, spicy vegetables, spices, salted foods, pickles. Of course, in acute pyelonephritis or in exacerbation of chronic with pronounced infectious signs, the patient should not consume smoked sausages with mustard, for example, skewers of hot ketchup and other similar dishes.

• With mild signs of an infectious process (slightly elevated - subfebrile - temperature, normal appetite and good general health) the menu can be in accordance with the principles of healthy eating, especially with regard to culinary processing of food. It is mandatory to drink plenty of fluids.

In antimicrobial drug therapy (the most important part of the treatment of acute pyelonephritis or acute chronic) should take into account the interaction of urine, its acidity and alkalinity (pH), because the activity of many antimicrobial drugs varies depending on this indicator of urine, which can be changed through food: to the alkaline side - when the menu is dominated by fruits, vegetables, milk and dairy products; to acid - in the presence of more meat, fish, cereals on the table.

• In chronic pyelonephritis without exacerbation it is not necessary to follow any special diet, it is recommended to adhere to a healthy diet, although with some features and possible changes depending on the comorbidities.

The amount of fluid per day should not be less than 1.5 - 2 liters to avoid excessive concentration of urine and to "flush" the urinary tract. Fluids can be any, but low-mineralized table mineral water is especially recommended. It is appropriate to consume cranberry drinks. Fluids are limited only in cases of pyelonephritis with edema.

Cooking salt should not be limited. A small reduction in its amount (up to 6-8 grams) is possible with concomitant primary arterial hypertension. However, in secondary pyelonephritis, the restriction of sodium and salt, respectively, is not indicated or the daily loss of sodium in the urine must be taken into account.

• In pyelonephritis with persistent arterial hypertension are useful unloading diets once every 7 - 10 days: with rice and compote, fruit, potatoes.
• In pyelonephritis on the background of urolithiasis and in the absence of renal failure, diets are used, which are recommended for urolithiasis.
• If pyelonephritis is accompanied by chronic renal failure, then the chemical composition of the menu, especially the protein content and, accordingly, the quantitative and qualitative choice of products, depends on the degree of renal dysfunction.
• In chronic pyelonephritis, the development of anemia is possible . Although the latter is difficult to treat, it is appropriate to regularly include in the menu products rich in easily digestible iron (meat, liver, tongue, fish), if there are no contraindications to their consumption in large quantities (eg, gout, urolithiasis and others). The absorption of iron from other products improves the inclusion in the main diet of fruit juices without pieces of fruit, which at the same time are a source of free fluid.