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A Guide to Fluid Intake

Part of the renal range, this simple leaflet provides a guide to controlling fluid intake for people with kidney disease.

Classification: DT (Dietitian) Advice is complex, condition specific and requires a Dietitian with knowledge, skills and experience in the condition.


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  • To support the dietary education for long-term condition management of people with chronic kidney disease and require to follow a fluid restricted diet. The target group will understand:

    • the risk and impact of fluid overload with chronic kidney disease
    • that managing fluid intake is important, especially when on dialysis for both short and long term management of chronic kidney disease
    • what dry and fluid body weight is

    The target group will know:

    • what fluid sources are and how to control fluid intake to meet fluid restrictions
    • that fluid restrictions may change over time
    • that diabetes management is important to meet fluid restriction targets that reducing salt intake will help to reduce thirst.

    Evidence Base:

    • European Guidelines for the Nutritional Care of Adult Renal Patients (EDTNA) 2003.
    • McCance and Widdowson’s Composition of Foods Integrated dataset (CoDID, 2015 accessed from https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid).
    • Fouque D. et al (2007). European Best Practice Guideline on Nutrition. Nephrology Dialysis Transplantation, Volume 22, Issue suppl_2
    • NICE (2013) Hyperphosphataemia in chronic kidney disease: Management of hyperphosphataemia in patients with stage 4 or 5 chronic kidney disease. Clinical guideline 157.
    • Kalantar-Zadeh K., Gutekunst L., Mehrotra R., Kovesdy C.P., Bross R., Shinaberger C.S., Noori N., Hirschberg R., Benner D., Nissenson A.R. and Kopple J.D. (2010) Understanding Sources of Dietary Phosphorus in the Treatment of Patients with Chronic Kidney Disease. Clinical Journal of the American Society of Nephrology, 5, pp. 519-530.
    • National Kidney Federation. (2009) KDIGO clinical practice guideline for the diagnosis, evaluation, prevention, and treatment of Chronic Kidney Disease-Mineral and Bone Disorder (CKD-MBD). Kidney International,113, pp.S1-130.
    • Christian S Shinaberger (2008). Is controlling phosphorus by decreasing dietary protein intake beneficial or harmful in persons with chronic kidney disease? The American Journal of Clinical Nutrition, Volume 88, Issue 6, 1 December 2008, Pages 1511–1518
    • British Dietetic Association (2013). Renal Nutrition Specialist Group – low phosphate diet rationale. www.bda.uk.com/regionsgroups/groups/renal/groupresources/lowphosphatedietrationale
    • Schlemmer et al (2009). Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis. Mol. Nutr. Food Res. 2009, 53, S330 –S375
    • Hannah J et al (2017). Phosphorus in food: new insights and recommendations for practice. Journal of Kidney Care, vol 2 no 3 p 66-72.
    • NHS 5-a-day portion sizes. https://www.nhs.uk/live-well/eat-well/5-a-day-portion-sizes/ (Accessed 2019).
  • Publication Details

    NDR-UK Ref No:

    9471

    Publication Format:

    A5 leaflet

    Classification:

    DT

    Pack size:

    10

    Publication date:

    2019

    Last Review:

    09/19

    Next Review:

    2022