THE KIDNEY DIET

24 Jun 2009 at 12:45pm
Delicious low-sodium, low-potassium, low-phosphorus food for dialysis patients

Hoisin Flank Steak with Asian Cucumber Salad

by Lee Anne Millinger
24 Jun 2009 at 12:45pm
Adapted from Cooking Light, April 2009. Asian sauces such as hoisin and fish sauce are high in sodium and big on flavor. Use them sparingly to bring this dish to less than 500 mg sodium per serving. 3 tablespoons hoisin sauce1 teaspoon bottled ground fresh ginger (or grate your own from fresh if you don't have bottled)1/2 teaspoon grated orange rind1 (1-lb.) flank steak, trimmedCooking spray2 cups thinly sliced seeded peeled cucumber1/4 cup thinly vertically sliced red onion1/4 cup matchstick-cut carrot1 tablespoon sugar1 tablespoon chopped fresh cilantro2 tablespoons fresh lime juice2 teaspoons fish sauce 1. Preheat broiler. 2. Combine first 3 ingredients in a small bowl. Brush steak with half of hoisin mixture. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes. Turn steak over; brush with remaining hoisin mixture. Broil 6 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. 3. Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad. Makes 4 servings (3 oz. steak and 1/2 cup salad).

Salmon with Maple-Lemon Glaze

by Lee Anne Millinger
22 Jun 2009 at 12:32pm
Adapted from Cooking Light, April 2009. I think this would be nice served with a rice pilaf and steamed fresh green beans. 2 tablespoons fresh lemon juice2 tablespoons maple syrup1 tablespoon cider vinegar1 tablespoon canola oil4 (4-oz.) skinless salmon fillets1/4 teaspoon freshly ground black pepperCooking spray 1. Preheat broiler. 2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once. 3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute. 4. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Makes 4 servings.

Balsamic Pork with Shallots

by Lee Anne Millinger
19 Jun 2009 at 12:22pm
Adapted (basically I omitted the salt) from Cooking Light, March 2009. Serve with white rice or egg noodles. 5 teaspoons olive oil, divided1 (1-lb.) pork tenderloin, trimmed and cut crosswise into 1/2-inch-thick slices1/2 teaspoon freshly ground black pepper, divided2 1/4 cups thinly sliced shallots (about 8)1 garlic clove, minced1/2 cup water2 tablespoons balsamic vinegar 1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until done. Remove from pan and keep warm. 2. Add remaining 4 teaspoons oil to pan; reduce heat to medium. Add shallots to pan; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes. Stir in 1/2 cup water and vinegar; simmer 6 minutes. Stir in remaining black pepper. Spoon shallot mixture over pork. Serve immediately. Makes 4 servings.

Lemon Pepper Shrimp Scampi

by Lee Anne Millinger
13 Apr 2009 at 3:00am
From Cooking Light, March 2009. Serve with sauteed asparagus. 1 cup uncooked orzo2 tablespoons chopped fresh parsley7 teaspoons unsalted butter, divided1 1/2 lbs. peeled and deveined jumbo shrimp2 teaspoons bottled minced garlic2 tablespoons fresh lemon juice1/4 teaspoon black pepper 1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley; cover and keep warm. 2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate. 3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, lemon juice and pepper; cook 1 minute or until shrimp are done. Serve over the parsley-ed orzo. Makes 4 servings (1/2 cup orzo and about 7 shrimp).

Asian-Spiced Veal Shanks

by Lee Anne Millinger
10 Apr 2009 at 3:00am
From Cooking Light, March 2009. This is a slow cooker recipe. I've eliminated the salt to cut down the sodium. Serve over white rice. 1 tablespoon canola oil6 (8-oz.) veal shanks, trimmed1/2 teaspoon freshly ground black pepper, divided1 1/2 cups (1-inch) slices green onions3 tablespoons sliced peeled fresh ginger8 garlic cloves, crushed1 star anise1/4 cup rice wine vinegar2 tablespoons water2 tablespoons sugar1 teaspoon grated orange rind2 tablespoons fresh orange juice2 tablespoons low-sodium soy sauce1/2 teaspoon crushed red pepper 1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle veal with 1/4 teaspoon black pepper. Add 3 shanks to pan; cook 2 1/2 minutes on each side or until browned. Place veal in an electric slow cooker. Repeat procedure with remaining 3 shanks. 2. Reduce heat to medium. Add onions, ginger, garlic and star anise to skillet; cook 3 minutes. Add vinegar and 2 tablespoons water; cook 1 minute or until liquid almost evaporates. Place ginger mixture in cooker. Combine sugar and remaining ingredients; add to cooker. Cover and cook on LOW 8 hours or until veal is tender. 3. Remove veal from cooker; keep warm. Strain cooking liquid through a fine sieve over bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 1/4 teaspoon black pepper. Remove veal from bones; shred meat with 2 forks. Discard bones. Serve veal with cooking liquid. Makes 6 servings.

Asian-Marinated Flank Steak

by Lee Anne Millinger
8 Apr 2009 at 3:00am
From Cooking Light, March 2009. Serve with steamed sugar snap peas and white rice. 3 tablespoons hoisin sauce2 tablespoons water2 tablespoons rice vinegar1 tablespoon low-sodium soy sauce2 teaspoons grated fresh ginger1 teaspoon dark sesame oil1/4 teaspoon freshly grated nutmeg1/8 teaspoon crushed red pepper2 garlic cloves, minced1 (1-lb.) flank steak, trimmedCooking spray 1. Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade. 2. Prepare grill or grill pan to medium-high heat. 3. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce. Makes 4 servings.

KIDNEY NEWS FEED

19 Dec 2005 at 1:31pm
HDCN selected news pertaining to kidney disease, hypertension, dialysis, nephrology, transplantation, and industry.

Family of four gets their genome sequenced

11 Mar 2010 at 11:13pm
Ars technica: Late last year, we described a genome sequencing technique that brought the price of consumables down to under $5,000. That technique, offered by Complete Genomics, has now been put to use: all the genomes have been obtained from a family of four in which both children suffer from two genetic disorders. In addition to identifying likely causative mutations, the full family pedigree has produced new measures of human mutation and recombination.

Control of serum phosphorus: More emphasis on dietary intake.

11 Mar 2010 at 2:49pm
CJASN: Hence, P burden from food additives is disproportionately high relative to its dietary content as compared with natural sources that are derived from organic (animal and vegetable) food proteins. Observational and metabolic studies indicate nutritional and longevity benefits of higher protein intake in dialysis patients. This presents challenges to providing appropriate nutrition because protein and P intakes are closely correlated. During dietary counseling of patients with chronic kidney disease, the absolute dietary P content as well as the P-to-protein ratio in foods should be addressed. Foods with the least amount of inorganic P, low P-to-protein ratios, and adequate protein content that are consistent with acceptable palatability and enjoyment to the individual patient should be recommended along with appropriate prescription of P binders. Provision of in-center and monitored meals during hemodialysis treatment sessions in the dialysis clinic may facilitate the achievement of these goals.

Today is World Kidney Day

11 Mar 2010 at 2:23pm
World Kidney Day.org: This website has a variety of links to the large number of activities planned on World Kidney Day, March 11th. Mission statement: The mission of World Kidney Day is to raise awareness of the importance of our kidneys to our overall health and to reduce the frequency and impact of kidney disease and its associated health problems worldwide. Our objectives are the following:............................... * Raise awareness about our "amazing kidneys"...................... * Highlight that diabetes and high blood pressure are key risk factors for Chronic Kidney Disease (CKD)................................. * Encourage systematic screening of all patients with diabetes and hypertension for CKD...................................... * Encourage preventive behaviors............................. * Educate all medical professionals about their key role in detecting and reducing the risk of CKD, particularly in high risk populations....................... * Stress the important role of local and national health authorities in controlling the CKD epidemic. Health authorities worldwide will have to deal with high and escalating costs if no action is taken to treat the growing number of people with CKD. On World Kidney Day all governments are encouraged to take action and invest in further kidney screening.

Fresenius to offer online hemodiafiltration to its UK clinics.

11 Mar 2010 at 2:15pm
Cision Wire: Today on World Kidney Day, Fresenius Medical Care Renal Services announces plans to offer Online Haemodiafiltration (Online HDF) across its UK clinics. The programme has already begun to be introduced, and will be completed by 2012.

Gastric bypass increases the risk of kidney stones.

11 Mar 2010 at 2:09pm
EurekAlert: Patients who undergo gastric bypass surgery experience changes in their urine composition that increase their risk of developing kidney stones, research from UT Southwestern Medical Center investigators suggests. A new study, published in the March issue of The Journal of Urology, found that some of these urinary changes place weight-loss surgery patients at higher risk for developing kidney stones than obese patients who do not undergo the procedure. For the study, researchers collected urine samples from 38 study participants. There were 16 women and three men in each of two groups. One group had undergone Roux-en-Y gastric bypass (RYGB) surgery; the second group contained normal obese individuals. RYGB, which is one of the most commonly performed weight-loss procedures, involves the creation of a small gastric pouch and allows food to bypass part of the small intestine. The researchers found that the excretion of a material called oxalate in urine was significantly greater in the participants who had the surgical procedure than those who did not (47 percent, compared with 10.5 percent, respectively). In addition, the amount of a chemical called citrate in the urine was low in many gastric bypass patients in comparison to the obese nonsurgical group (32 percent to 5 percent). Oxalate is found in the majority of kidney stones, while citrate inhibits stone formation.

NEJM: Thyroid hormone analogue lowers LDL cholesterol in statin-treated pati...

11 Mar 2010 at 10:16am
NEJM: Results The addition of placebo or eprotirome at a dose of 25, 50, or 100 micrograms daily to statin treatment for 12 weeks reduced the mean level of serum LDL cholesterol from 141 mg per deciliter (3.6 mmol per liter) to 127, 113, 99, and 94 mg per deciliter (3.3, 2.9, 2.6, and 2.4 mmol per liter), respectively, (mean reduction from baseline, 7%, 22%, 28%, and 32%). Similar reductions were seen in levels of serum apolipoprotein B, triglycerides, and Lp(a) lipoprotein. Eprotirome therapy was not associated with adverse effects on the heart or bone. No change in levels of serum thyrotropin or triiodothyronine was detected, although the thyroxine level decreased in patients receiving eprotirome. Conclusions In this 12-week trial, the thyroid hormone analogue eprotirome was associated with decreases in levels of atherogenic lipoproteins in patients receiving treatment with statins.