GĐXH - The vegetable that caused a man with chronic kidney disease to have to undergo dialysis for life is spinach.
On December 11, according to the Zhejiang press (China), Mr. Li, 61 years old, has suffered from chronic kidney disease for many years, he pays great attention to his health and eats lightly. However, up to now, he has had to undergo dialysis for the rest of his life just because he ate a plate of vegetables....
The vegetable that made his condition worse was spinach. After eating a plate of raw spinach, Mr. Li suddenly felt weak, nauseous, and vomited, so his family took him to the hospital. There, he was diagnosed with acute kidney injury and will need to undergo dialysis for the rest of his life.
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Why people with chronic kidney disease need to be careful when eating spinach
According to Dr. Joseph Roberts, at Arizona State University, USA, spinach is quite unique. When eating spinach, the body receives a lot of nutrients without consuming too many calories. Spinach provides abundant vitamins A, C and folate (vitamin B9)...
However, spinach is high in oxalates, which can interfere with the body's ability to absorb minerals, says Dr. Roberts. Spinach is actually high in calcium, he says, but oxalates bind to it in the intestines.
The oxalate content in spinach not only affects the body's ability to absorb calcium, but it also affects the kidneys, specifically causing kidney stones.
Kidney stone formation has been shown to be directly and indirectly related to the body's regular consumption of oxalate over a long period of time. Therefore, you should not eat too much spinach and regularly to avoid kidney stones.
In addition, spinach also contains purines, which are converted into uric acid in the body. In people with gout, uric acid should also be wary of spinach.
4 groups of people should not eat spinach
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People with hyperthyroidism
Spinach is high in iodine, which is essential for normal thyroid function. But if you have been diagnosed with hyperthyroidism, consuming too much iodine can cause thyroid dysfunction.
In this case, you should follow your doctor's advice and limit your intake of foods high in iodine, including spinach.
Kidney stone patient
Spinach contains high levels of oxalic acid, which when combined with calcium can easily form calcium oxalate, thereby promoting the formation of stones. For those with a history of kidney stones, limit the consumption of spinach and blanch the vegetables before cooking.
People with calcium deficiency
Spinach is a famous food rich in oxalic acid, 100g of spinach contains 1333g of oxalic acid. This substance is very easy to form precipitates and reduce the body's ability to absorb calcium, thereby easily causing calcium deficiency.
However, blanching spinach can reduce the oxalic acid content. Therefore, people who are prone to calcium deficiency such as the elderly, children, and pregnant women should blanch them in boiling water once if they want to eat this vegetable.
People with allergies
There are a small number of people who are allergic to spinach, these people may experience digestive symptoms such as diarrhea, abdominal pain, nausea... after eating this vegetable. They may also experience allergic reactions such as dizziness, nausea, cough, itchy skin. These people should not continue to eat this vegetable.
3 notes when eating spinach to ensure health safety
Although spinach is high in oxalates, which can interfere with the body's ability to absorb minerals, the oxalic acid in this vegetable is water-soluble and can be mostly removed with simple blanching, making it safe to eat.
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When removing oxalic acid from spinach without losing folic acid, vitamin C, and other nutrients, keep these three things in mind:
- The fire must be strong enough : Boiling water has less oxygen, slowing down the loss of nutrients due to thermal oxidation.
- Time should be short : When blanching, it must be done quickly, 30 seconds to 1 minute is enough.
- Cold water to cool : If not used for cooking immediately, quickly dip vegetables in cold water to avoid further heat oxidation causing trouble and accelerating nutrient loss.
Source: https://giadinh.suckhoedoisong.vn/nguoi-dan-ong-61-tuoi-phai-chay-than-suot-doi-chi-vi-mac-sai-lam-nay-khi-an-rau-172241219094627256.htm
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