What Are the Diet Principles for Lupus Nephritis

The causes of systemic lupus erythematosus (SLE) and lupus nephritis have not be completely known and it is thought to be related with many factors such as heredity, viruses, infections, immune disorders, sunlight or ultraviolet irradiation, medicines as well as estrogen. The renal damage caused by SLE is typical autoimmune complex nephritis.

Besides the above mentioned factors, there are some diets that can induce lupus such as mushrooms containing diammonium gene, smoked foods, dyes and tobacco. And such foods like celery, figs can potentially intensify the light sensitivity of lupus patients. And it has been found in animal test that the limitation of calorie and fatty acid intake can alleviate the severity of lupus in rat.

The general diet principles for lupus nephritis patients are four lows and one high.

1. Low-salt. This applies to those that have light edema, high blood pressure and after the edema and hypertension subsidise. The daily salt intake should be limited within 3-5g. Foods that are high in salt include monosodium glutamate, soda biscuit, pickles, soy sauce, etc.

2. Low-potassium. Avoid foods that are high in potassium such as edible fungus, Chinese yam, potato, cabbage, date, banana, orange, white fungus, peach, apricot, etc.

3. Low-phosphorus. Foods that are high in phosphorus include sea products such as kelp, seaweed, animal internal organs, sesame, tea, honey, egg yolk, etc.

4. Low-fat. Try to avoid animal oil and choose plant oil while cooking and corn oil is the best choice.

5. High-vitamin. Lupus nephritis patients can have more fresh vegetables and fruits such as pear, apple, cucumber, tomato, etc.

In addition, lupus nephritis patients should avoid parsley and celery. Long term intake of celery and parsley can cause light allergic and worsen the facial erythema. Hot and spicy foods such also be avoided such as hot peppers, raw onion and raw garlic can worse the internal heat and inflammation in the patients.