Diet For Renal Failure – Getting Tough On E. Coli Can Help Prevent Kidney Failure
(NC)-Regardless of the fact that Canada’s food supply is amongst the safest in the world, occasionally the food we consume can make us sick. Foodborne health issues, of which there tend to be more than one million cases documented each year, results from the existence of a harmful strain of bacteria known as E. coli, that is discovered in contaminated aliments. These bacteria create toxins that cause diarrhea, abdominal cramps, fever and vomiting.
One particular strain of E. coli might result in a condition known as Hemolytic Uremic Syndrome (HUS), which leads to harm to the kidneys – especially among kids and also the elderly. Common food that contain dangerous E. coli are beef, pork, lamb and poultry. However, as Montrealer Pascale Dupont discovered, these aren’t the only possible sources. Her 9-year-old daughter developed HUS via an E. coli infection she almost certainly caught after consuming mussels.
“My daughter was in the hospital for weeks and had to undergo dialysis treatments because of kidney failure because of infection,” explained Dupont. “While she is no longer on dialysis, her kidneys were permanently damaged, and she will likely need dialysis once again in the future.”
According to Dr. Marie-Jose Clermont, a nephrologist at Montreal’s St-Justine Hospital, “Infections might be avoided if individuals recognized that they play an essential role in making certain the safety of the food they consume.”
To help reduce the risk of foodborne illness, The Kidney Foundation of Canada recommends the following 4 recommendations:
CLEAN: Wash hands, utensils and surfaces with the use of soap and hot water before, during, and after food preparation. Wash raw vegetables; lettuce ought to be washed leaf by leaf to get rid of all visible soil.
SEPARATE: Don’t cross-contaminate by allowing uncooked food and their juices to come into contact with one another. Make use of a different cutting board for raw meats and vegetables. Always keep food covered.
COOK: Cook food completely at proper temperatures and serve immediately.
CHILL: Freeze or refrigerate perishables, prepared food and leftovers within two hours. Thaw meats in the microwave or in the refrigerator, but never at room temperature. For further information, visit The Kidney Foundation of Canada’s Web site at www.kidney.ca.
If you are looking for more information on kidney disease diet, then I suggest you make your prior research so you will not end up being misinformed, or much worse, scammed. If you want to know more about Diet for renal failure, go here: Diet for renal failure
