Join Jamie Oliver for an educational Life/ cooking session and learn about nutrition management for CKD patients

Created on 07/09/2021 10:50

Learn how to combine nutritional guidance and cookery expertise to create a tasteful dish for CKD patients

Nutrition is a challenging aspect of disease management for CKD patients. Strict limits on fluid intake, as well as the need to avoid potassium, phosphorus and sodium restrict the options when it comes to many popular foods.


Jamie Oliver/United Kingdom 

is a world-renowned chef who has made it his personal mission to improve the health of everyone by improving access to healthy food and recipes for all, including CKD patients and people who have to follow restrictive diets. In the 23 cookery books he has published, the best-selling author places an important focus on making healthy and delicious cooking easy, quick and within everyone’s reach.
Jamie Oliver created a recipe specifically for CKD patients that corresponds to nutritional guidelines and shows that healthy and tasteful cooking can be easy, quick and doable for
As the kidneys start to deteriorate, alterations in acid-base, electrolyte and bone and mineral metabolism occur. Thus, a diet that causes no harm for the general population can lead to a disrupted electrolyte balance and nutritional deficits, like malnutrition, sarcopenia and others if it is not well planned considering the particularities in these patients (1). As recommended by the updated KDOQI Guidelines for Nutrition and CKD, patients should follow a dietary plan suiting individual preferences, nutritional status, socioeconomic conditions and clinical goals instead of focusing on dietary restriction alone (2). More and more research literature about food, nutritional patterns and health outcomes shows that certain cooking techniques can optimize nutritional guidelines. 
Jamie Oliver, along with dietitian Dr. Carla Avesani (Karolinska Institute, Sweden), will discuss the benefits of demineralization procedures, aqueous mineral extraction and other methods like soaking and pressure cooking (3,5) that can be applied to an entire range of foods to maintain great taste and food texture (3,4,5) but reduce the potassium content by up to 80% (5). A dietary selection of demineralized foods can have a positive impact on the nutritional profile of renal patients (3). 
The presenters will provide you with an educational lesson in renal diet resulting in a flavorful dish. Join us in generating awareness about how to cook healthily for CKD patients.
1) Viegas C. 2019 Ageing Vol. 11(12), pp. 4274-4299.  
2) Ikizler TA. 2020 Am J Kidney Dis Vol. 76(3), pp. 1-107.  
3) Jones WL. 2001 J Renal Nutr Vol. 11(2), pp 90-96. 
4) Burrowes JD. 2006 J Renal Nutr Vol. 16(4), pp. 304-311. 
5) Martínez-Pineda M. 2019 J Renal Nutr Vol. 29(2), pp. 118-125.

Life/2021 nephrology congress
September 15 - 18, 2021
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The Life/2021 congress 15/09/2021-18/09/2021 has been accredited by the European Accreditation Council for Continuing Medical Education (EACCME®) with 13 European CME credits (ECMEC®s). 
Each medical specialist should claim only those hours of credit that he/she actually spent in the educational activity. 
Please note: An administrative CME certification handling fee of 15 EUR + VAT will be charged in order to receive a certificate of attendance for attending EACCME® accredited sessions.