Can Dialysis Patients Eat Coconut – Dr. Puneet Dhawan

The major role of the kidneys is to remove waste products and purify blood. Besides this, the kidneys play an important role in removing extra water, minerals and chemicals; it also regulates water and minerals like sodium, potassium, calcium, phosphorus and bicarbonate in the body.

In patients suffering from chronic kidney disease (CKD), regulation of fluids and electrolytes may be deranged. Because of this reason even normal intake of water, common salt or potassium can cause serious disturbances in fluid and electrolyte balance.

To reduce the burden on the kidney with impaired function and to avoid disturbances in fluid and electrolyte balance, patients with chronic kidney disease should modify their diet as per the guidance of the doctor and the dietitian. There is no fixed diet for CKD patients. Each patient is given a different dietary advice depending on clinical status, the stage of kidney failure and other medical problems. Dietary advice needs to be altered for the same patient at different times.

Coconuts are highly nutritious, rich in fiber, and packed with essential vitamins and minerals. Coconut adds natural sweetness and rich flavor to a range of dishes. Also, can a person on dialysis have coconut?

Coconut intake can do some health benefits for dialysis patients:

Healthy fats in coconut

Fatty acids have a beneficial effect on your health. Coconut oil boosts the levels of good cholesterol in your bloodstream, which might offer benefits for your cardiovascular health. Besides, coconut oil also offers health benefits to those facing a higher risk of cardiovascular disease.

Manganese and copper

Manganese is good for forming strong bones and processing cholesterol and copper for forming red blood cells and proper immune function.

Nutrients supplement

Coconut contains saturated fats, protein, vitamins B, vitamin C, potassium, and manganese. These can benefit dialysis patients by providing some nutrients and improving resistance to disease.

The fats and oils in coconuts are, like those derived from other sources, made up of molecules called fatty acids. There are two ways to classify fatty acids: one involves saturation (saturated, monounsaturated, and polyunsaturated fats), while the other is based on molecular size or the length of the carbon chain.

Each fatty acid consists of long chains of carbon atoms with hydrogen atoms attached: short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty acids (LCFA).

Coconut oil is primarily composed of medium-chain fatty acids (MCFA), or medium-chain triglycerides (MCT).