Tuesday, February 24, 2026

The Link Between Kidney Damage and Diabetes

Is Your Body Sending You These Warning Signs? What Diabetic Patients Must Know About Kidney Damage 
 
For millions of people living with diabetes, the kidneys are quietly working overtime — and often, by the time something feels wrong, significant damage has already been done. Diabetic nephropathy, or kidney disease caused by diabetes, is one of the most serious complications of the condition. The tricky part? It can creep up on you almost silently.

Here's what you need to know — and what your body might be trying to tell you.
 
Kidney Damage and Diabetes

What Exactly Is Diabetic Nephropathy
When blood sugar levels stay high over time, they can gradually damage the tiny blood vessels inside your kidneys — the ones responsible for filtering waste from your blood. The result is diabetic nephropathy: a progressive form of kidney disease that affects a significant portion of people with both type 1 and type 2 diabetes. 
 
The condition is more common than many people realize. Roughly 1 in 3 adults with diabetes will develop some degree of kidney disease over the course of their lifetime. It's also one of the leading causes of kidney failure worldwide, making early awareness genuinely life-saving.

The condition unfolds in five stages, each measured by something called the Glomerular Filtration Rate (GFR) — essentially a score for how well your kidneys are doing their job. In stage 1, the kidneys are damaged but still functioning well. By stage 5, the kidneys have failed entirely and dialysis or a transplant becomes necessary. 
 
What makes this progression so dangerous is that the kidneys are remarkably resilient organs — they can continue working even when significantly damaged, masking the problem until it becomes serious. This is why diabetic nephropathy is sometimes called a "silent disease."

The Earliest Warning Signs 
 Most people feel nothing in stage 1. It's only around stage 2 — when the GFR drops below 89 — that the first, often subtle, symptoms begin to surface. And subtle they are. Easy to dismiss. Easy to chalk up to a bad week or a busy lifestyle. 
 
Watch out for
Fatigue that doesn't match your activity level 
Loss of appetite with no obvious reason 
Persistent headaches 
Dry or itchy skin unrelated to the weather 
Nausea or vomiting with no clear cause 
Mild swelling in the arms and legs

If any of these sound familiar — especially if you have diabetes — don't brush them off.

One particularly telling symptom worth mentioning is foamy or bubbly urine. This occurs when the kidneys begin leaking protein — something healthy kidneys are designed to retain. While it can be easy to overlook, it's one of the more distinctive early signals that something may be wrong.

What a Doctor Looks For 
 
Here's the encouraging part: a doctor can detect diabetic nephropathy even before you feel a thing. Routine blood and urine tests can reveal early red flags, including: 
 
Elevated creatinine levels — creatinine is a waste product that healthy kidneys filter out efficiently. When it builds up in the blood, it suggests the kidneys are struggling. 
 
Protein in the urine (proteinuria) — specifically a protein called albumin. Its presence in urine is one of the earliest and most reliable indicators of kidney damage. 
 
Low albumin levels in the blood — as the kidneys leak protein, blood albumin levels drop, which can eventually affect everything from immune function to fluid balance in the body. 
 
In some cases, a doctor may also order a renal biopsy — a minor procedure where a tiny sample of kidney tissue is examined under a microscope to assess the extent of damage. This is typically reserved for more complex or uncertain cases. 
 
This is exactly why regular check-ups are so important for anyone living with diabetes. Current medical guidelines recommend that people with type 2 diabetes get screened for kidney disease annually from the time of diagnosis, and those with type 1 diabetes from around five years after diagnosis.

As the condition progresses
If diabetic nephropathy is left undetected or untreated, the symptoms become harder to ignore. These include constant fatigue, a persistent sense of feeling unwell, shortness of breath, difficulty concentrating, foamy urine, and worsening swelling in the hands, feet, and around the eyes. Blood pressure tends to climb as well, which only accelerates the damage. 
 
In later stages, the kidneys struggle to regulate important minerals like potassium and phosphorus. This can lead to muscle cramps, bone weakening, and dangerous changes in heart rhythm. Anemia — a shortage of red blood cells — is also common, as the kidneys produce a hormone called erythropoietin that signals the body to make red blood cells. When kidney function declines, so does this signal, leaving many patients feeling persistently exhausted regardless of how much they rest.

Who is Most at Risk? 
Beyond having diabetes itself, certain factors raise the odds of developing diabetic nephropathy: 
A family history of kidney disease 
High blood pressure 
Obesity 
Smoking 
Type 1 diabetes diagnosed before age 20 
African American, Hispanic, or American Indian ancestry 
Existing eye or nerve damage from diabetes 
 
It's worth noting that high blood pressure and diabetic nephropathy form a particularly vicious cycle — kidney damage raises blood pressure, and high blood pressure in turn accelerates kidney damage. Breaking that cycle early, often with medication, is one of the most important steps in managing the condition.

What you can do to protect your kidneys
 Kidney Damage and Diabetes
 
While you can't undo damage that's already been done, there's a great deal you can do to slow it down — or prevent it from starting in the first place. 
 
Keep blood sugar in check. This is the single most important thing a diabetic patient can do for their kidneys. Consistently high glucose levels are the root cause of the damage, and studies show that tight blood sugar control can significantly reduce the risk of developing nephropathy. 
 
Manage your blood pressure. Target blood pressure for people with diabetes and kidney disease is generally below 130/80 mmHg. Medications called ACE inhibitors or ARBs are often prescribed specifically because they protect the kidneys beyond their blood pressure-lowering effects. 
 
Watch what you eat. A kidney-friendly diet typically means reducing sodium, limiting protein intake (which reduces the workload on the kidneys), and cutting back on potassium and phosphorus in later stages. Working with a registered dietitian can make this much more manageable.
 
Quit smoking. Smoking narrows blood vessels and reduces blood flow to the kidneys, directly worsening their function. It also raises blood pressure and interferes with diabetes medications. 
 
Stay active. Regular moderate exercise helps control blood sugar, lower blood pressure, and maintain a healthy weight — all of which take pressure off the kidneys. 
 
Avoid NSAIDs. Common over-the-counter pain relievers like ibuprofen and naproxen can be hard on the kidneys. People with diabetic nephropathy are generally advised to use alternatives under medical guidance.

The Bottom Line 
Kidney damage from diabetes cannot be reversed — but it absolutely can be slowed down, especially when caught early. Treatment options range from diabetes medications and dietary changes to dialysis and kidney transplants in advanced cases. Newer classes of diabetes medications, including SGLT2 inhibitors, have also shown promising results in protecting kidney function and are increasingly being prescribed for this purpose specifically. 
 
The most powerful thing you can do? Don't wait for symptoms. If you have diabetes, make kidney health part of your regular medical conversations. A simple blood or urine test could make all the difference — and in this case, catching something early isn't just good news, it's a genuine lifeline.



This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   


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Picky eating starts in the womb – a nutritional neuroscientist explains how to expand your child’s palate

It’s 5:45 p.m. and you’ve just arrived home after a long day at work. You’d like nothing more than a glass of pinot and to binge old episodes of your favorite show. Into the kitchen comes young Sally, your food-adventurous 8-year-old. “I’m hungry, what’s for dinner?”

Sally has never met a food she’s afraid to try. Visions of her savoring the tangy brine of an oyster and joyously slurping spicy ramen noodles dance in your head.

Before you can give her an answer, Billy, your 4-year-old picky eater, shouts, “Mac and cheese!” from the living room. Billy rotates between three entrées: macaroni and cheese from a box, chicken nuggets (only dino shaped) and pasta (only spaghetti).

You sigh and wonder how such diverse creatures ended up in the same family.

If this scenario rings a bell, you are not alone. As a nutritional neuroscientist and a parent, I have spent the better part of my professional and personal life thinking about why children eat the foods they do.

Understanding how food preferences develop can help parents teach kids to enjoy a diverse, varied and healthy diet.

Nature vs. nurture?

Are genes to blame in the case of picky eaters like Billy? While genes can have some influence, they often explain only a small part of the story.

People are born liking the taste of sweet and disliking the taste of bitter. These traits are thought to be protective in that they can help drive someone toward sources of calories – which are often sweet, such as fruits or breast milk – and away from potential toxins or poisons, which are often bitter. As an example of these innate preferences, one study found that pregnant moms who consumed sweet carrot capsules had babies who smiled on the ultrasound, while those who ingested bitter kale capsules had babies who grimaced for the camera, suggesting early on their dislike for bitter vegetables.

In addition to these innate responses, there are genes that affect your ability to taste bitter compounds. These compounds, called thioureas, are similar to those found in cruciferous vegetables. People who inherit genes that make them sensitive to these bitter compounds – about 70% of the U.S. population – tend to also be more sensitive to other bitter tastes in foods. Because of this, they may dislike foods such as raw broccoli, black coffee and grapefruit.

However, there are plenty of people who develop a liking for bitter foods, even though their first experience with them might have been unpleasant. Case in point, the growing popularity of bitter IPA beers.

Another gene that can influence food preferences is the gene that makes cilantro taste soapy. Those born with a version of this olfactory gene – up to 20% of the U.S. population – are sensitive to aldehyde compounds that tend to taste soapy. Because of this taste, they often dislike cilantro.

Pavlov and food preferences

While genes by themselves explain only a small part of taste, a person’s interactions with food in the environment are particularly influential when it comes to what they want for dinner.

Ivan Pavlov was a 19th-century experimental physiologist who showed that dogs could be taught to salivate at the sound of a bell. He put them through a conditioning period in which mealtime was repeatedly paired with the sound of a bell. Most pets have some ability to learn to associate environmental cues – such as a food bowl or the sound of their owners’ commands – with food.

In the early 1980s, psychologist Leann Birch conducted a series of studies showing that people develop food preferences using a process similar to Pavlov’s classical conditioning. When the taste of a food is associated with positive experiences – such as an influx of calories, release of reward chemicals in the brain or the pleasing tones of a mother’s voice – these positive experiences can enhance how much a person likes a food. On the other side of the coin, negative experiences, such as a painful stomachache or a punishment associated with eating a food – “You have to eat all of your vegetables or no screen time!"– can often decrease how much someone likes a food.

Babies even begin learning about food before they are born. In a classic study by biopsychologist Julie Mennella, pregnant moms who drank carrot juice four days a week during their pregnancy or while breastfeeding had babies who were more accepting of carrot-flavored cereal when it was first presented to them. Flavors that are passed through amniotic fluid to the developing fetus prime the future baby to accept the cuisine of the family.

Hope for picky eaters

The good news is that for most children, picky eating is a phase that tends to decline as they reach school age. And if children are growing at a healthy pace, it’s often not something to be too concerned about.

For parents who want to help their kids expand their palates, the most important thing you can do is give your child repeated opportunities to taste foods without pressuring or coercing them. Some children need 12 or more taste experiences with a new food before they will accept it. Some children will also be open to trying foods at school or day care, even if they won’t try them in front of you.

As for Sally and Billy, you’ve managed to get dinner on the table right on time. Your latest invention: kimchi mac and cheese and baked cauliflower, with extra Sriracha for Sally. You’re hoping the familiar shape of the boxed mac and cheese noodle might tempt Billy into taking a bite. And if not, there’s always tomorrow.

 

 

 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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