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Kidney disease is an issue close to Katie's heart because her grandfatherwas a dialysis patient for several years. Although the family was worriedabout his health, her grandfather was more concerned with the restrictions thecondition put on his diet. To help keep him healthy and happy, Katie and hergrandmother adapted many of their family's traditional recipes so that Katie'sgrandfather and the rest of the family could still eat the meals that theyloved together.
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"I know how difficult managing kidney disease can be, which is why I wasso excited to contribute my recipes to Shire's second volume of the KidneyFriendly Comfort Foods cookbook," said Katie. "Through this cookbook andtoday's demonstration, I want to show patients that cooking kidney- anddiabetes-friendly foods is not a sentence to boring food, and that these tastymeals can be enjoyed by the entire family."
Katie will be demonstrating two of her kidney- and diabetes-friendlyrecipes at the AAKP meeting today from 3:45 p.m. to 5:30 p.m. (CDT). Duringthe event, two lucky audience members will be chosen to help Katie preparethese two dishes, featured in the Kidney Friendly Comfort Foods, Volume IIcookbook, which are appropriate for patients on dialysis, as well as thosewith diabetes. In addition to the cooking demonstration, attendees also willhear from nephrologist William F. Finn, M.D., who will discuss managing CKDStage 5 with a combination of diet, dialysis and phosphate-binder therapy, andrenal dietitian and diabetes educator Marianne Hutton, who will providekidney- and diabetes-friendly dietary tips. Through the cooking demonstrationand educational program, Katie and these experts will show patients ondialysis - including those who also have diabetes - and their caregivers thatthey can still enjoy delicious foods, even on a modified diet.
"My dialysis patients are always struggling to manage their diets, whichis even more challenging for those who also have diabetes and are subject toadditional dietary modifications than those with CKD alone. I was delightedto have the opportunity to participate in the Kidney Friendly Comfort Foodsprogram," said Marianne. "The new cookbook and this event are valuableresources that can help patients take an active role in managing theirconditions, while offering tasty, appropriate recipes the entire family canenjoy."
Chronic kidney disease is a growing problem in the United States. Infact, approximately 20 million Americans have some form of kidney disease andalmost 500,000 have developed CKD Stage 5 - the most severe form of kidneydisease - and require dialysis. Nearly half of newly diagnosed kidneypatients on dialysis developed the disease because of diabetes.
It is important for people with CKD Stage 5 to follow a low phosphorusdiet, because most dialysis patients will develop hyperphosphatemia (highserum phosphorus levels in the blood). Excess phosphorus in the blood can beassociated with serious consequences, including mineral deposits in the heartand blood vessels, bone disease and even death. Because phosphorus is foundin so many foods, patients often cannot reach target blood phosphorus levelsthrough diet
