Principle:
Dietary considerations for kidney patients concentrate on: salt, protein, potassium-rich food, phosphorus-containing food and medicine intake.

Restriction as to salt (sodium) intake:

• Restriction of salt intake helps to control BP;
• Be sparing in the intake of any pickled or processed food, such as: canned food, pickled gourd, barbecue sauce and hot spiced bean paste;
• Be sparing in the use of salt, miso and sauce while cooking in the kitchen, use instead scallion, ginger, garlic, cassia, motley spicing, xanthoxylon seeds, lemon juice and sweetened vinegar to achieve similar flavoring effects;
• Exercise special caution while using commercially available low-sodium or low-salt sauce or so-called demi-salt or low sodium salt, because with them sodium originally present in the salt has often been replaced with potassium, thus the concentration of potassium ions in the blood would be increased on the contrary, caution advised in particular for patients inflicted with renal trouble.

Restriction as to protein intake:

• Protein ingested in the body will produce nitrogenous refuse which is discharged by way of kidney. So patients whose renal functioning is impaired by ingesting high protein food will leave their kidney with weighted burden;
• Patients whose renal functions began on the road to exhaustion should preferably have their protein intake controlled at 0.6~0.7 g per Kg of body weight per day, the rate will even be narrowed down to 0.55~0.6 g ranging, for more aggravated cases, and for them no less than 50% of dietary protein should be of the highly physiologically meritorious protein;
• To patients receiving HD treatments the intake of protein should be increased, to the order of approx. 1.0~1.2 g per Kg of body weight;
• Whilst the intake of protein is restricted, the daily intake of calorie must be sufficient, to the order of approx. 35~40 Kc/Kg. Supplement some food that contains higher calorie but less protein, such as , for example, low-protein starch (popcorn powder, starch powder, lotus root powder, wintry green bean powder, chill powder, seigoo rice, powder sheet, etc.; and vegetarian fats such as: soybean oil, peanut oil, olive oil; and hydrocarbons, such as: granular sugar, cube sugar, honey, with which to prepare high calorie, low protein desserts.
• Let the protein as much as possible be from food rich in high physiological merits such as: milk, egg and fish.