Специализированные пищевые продукты для пациентов с диабетической нефропатией

The article presents modern approaches to dietary support of patients with diabetic nephropathy, characterized by gradual sclerosis of renal tissue, leading to loss of filtration and nitrogen excretion function of the kidneys. One of the ways to optimize the nutrition of patients with diabetic nephropathy is the development of specialized foods optimized composition. The analysis of scientific and technical literature on the role of food and biologically active substances in the development and progression of chronic renal failure in patients with type 2 diabetes. Medical and biological requirements for the creation of specialized food products for patients with diabetic nephropathy have been developed. In accordance with the medical and biological requirements for specialized food products for patients with diabetic nephropathy, the composition of the product is justified, including sources of protein, carbohydrates, mono-and polyunsaturated fatty acids, dietary fibers having prebiotic action (inulin, fructooligosaccharides, Polydextrose, pectin), fat-and water-soluble vitamins, plant extracts containing biologically active substances having antioxidant properties. The most optimal method is a multi-stage mixing of powdered ingredients, providing a uniform distribution of micronutrients in the bulk of the food and their guaranteed content in the portion of the finished product. The inclusion of specialized foods in the diet of patients with diabetic nephropathy will modify its chemical structure in order to improve glycemic and metabolic control, slow the progression of chronic renal failure, improve the quality of life of patients.