Dietary Management of Diabetic Chronic Kidney Disease

被引：0

作者：

Beeharry D. ^{[1
]}

Joseph F. ^{[1
]}

Ewins D. ^{[1
]}

Nair S. ^{[1
]}

机构：

[1] Department of Diabetes & Endocrinology, Countess of Chester Hospital NHS Foundation Trust, Countess of Chester Health Park, Liverpool Road, Chester

来源：

Current Nutrition Reports | 2014年 / 3卷 / 4期

关键词：

Chronic kidney disease; Diabetes mellitus; Diabetic nephropathy; Glomerular filtration rate; Hypertension; Low-protein diet; Low-salt diet; Phosphorus in diet;

D O I：

10.1007/s13668-014-0093-3

中图分类号：

学科分类号：

摘要：

Diabetic chronic kidney disease (diabetic nephropathy) is the most common cause for end-stage renal failure and is associated with increased cardiovascular morbidity and mortality. Multiple interventions, including good control of blood pressure, blood glucose, and lipids, have been shown to slow its progression. Dietary management is being considered an adjunct to retard the progression of diabetic nephropathy. Several animal and human studies have evaluated the rationale and potential benefits of using various dietary interventions in patients with diabetic nephropathy. We provide an overview of the current evidence supporting the use of dietary measures in the management of diabetic chronic kidney disease. © 2014, Springer Science+Business Media New York.

引用

页码：333 / 339

页数：6

共 93 条

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