Foods that Can Help Decrease Creatinine Level
There are several factors for increasing creatinine level. To some extent, foods is really helpful to decrease high creatinine level, now, this article will explain the foods that can reduce high creatinine level.
Low protein intakes
Our bodies uses proteins to build and repair tissues and muscle to fight again infection. When protein is broken down, which creates wastes products, one of these is creatinine. If patients consume too much proteins, too much wastes products would be produced, which can not be eliminated out of body by decreasing kidney function. Thereby, patients need to eat less proteins in daily life.
Low potassium level
If the potassium level in your body is becoming too high, which can be serious or even make extra burden to your heart. Potassium can be found in most of foods, such as bananas, potatoes and oranges. Hence, they are encouraged to eat less potassium foods, such as apples, carrots, lettuces and grapes.
High phosphorus level
Decreasing kidney function can not keep phosphorus level into balance, high phosphorus level makes patients experience skin itching severely, which decreases patients’ life quality, to a large degree. The higher phosphorus level it is, the lower calcium in blood vessels it is likely to be. Therefore, patients need to pay close attention to control high phosphorus level in foods.
While, patients have to make it clear that simply taking health diet can not solve the problem fundamentally, it is more reasonable that patients take effective treatments. Shijiazhuang Kidney Disease Hospital provides patients a series of natural treatments to deal with kidney disease, including Micro-Chinese Medicine Osmotherapy, Medicated Bath, Foot Bath, Hot Compress Therapy. These natural treatments aim at improving kidney function, thus reducing high creatining fundamentally.
If you want to know more details about the natural treatments, please send email to firstname.lastname@example.org or leave a message below. We are glad to help you.
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