Low-proteinaceous diet for patients with the chronic disease of kidneys

Abstract

The low-protein diet including new bakery products with enrichment of soy flour, mountain spring water “Beshbulok” and local national dishes has been developed for diet therapy in chronic kidney disease. Long-term use (within six months) of low-protein diet with the inclusion of new bread “Boyitilgan”, water “Beshbulok” and national dishes for patients suffering from chronic kidney disease allow us to recommend use of the diet in outpatient and inpatient settings in treatment and prevention of renal failure.