In a recent offline support group meeting we had one of the center's dietitians give us a presentation. We discussed sodium consumption (or, better said, how to avoid sodium) and how important protein is for keeping our bodies healthy enough for the transplant surgery while fighting the devastating impacts of cirrhosis.
Balanced meals are extremely important when suffering from cirrhosis. If we don't supply enough protein and carbohydrates, our bodies will search for these dietary components elsewhere--notably any available muscle mass. If we get too many carbohydrates or too much protein we risk "roller coaster" blood glucose levels or hepatic encephalopathy (HE).
Remember to discuss dietary changes with your doctor and/or your nutritionist!
Daily Protein Consumption: 60–100 grams (depending on frame size and gender) Eat 5–6 small meals per day every 2–3 hours
Breakfast: at least 10–15g of protein
2 eggs (12g protein) with 1 piece of toast(crack eggs into microwavable coffee mug, microwave eggs, covered for about 1 minute until cooked to desired consistency and place on toasted bread, sprinkle with garlic powder and pepper)
2 scrambled eggs (12g protein) with 1 slice of hard cheese (Swiss, cheddar, Monterey jack, mozzarella) and piece of fruit (18–19g protein total)
2 hard-boiled eggs (12g protein) with 2 turkey sausage patties (in low sodium recipe packet)(6–12g protein) and 1 container light yogurt (5g protein) 23–29g protein total)
1 cup regular dry oats mixed with 2 Tbsp. non-fat dry milk powder (5g) and 1 ¾ cup milk (14g) 19g protein total)
6 oz. Greek yogurt (12 –18g protein) and 1 cup fresh fruit
Lunch: at least 30g protein
1 or 2 sandwiches on whole wheat bread with 3–4 ounces of plain chicken or turkey (21–28g protein), 1 slice of hard cheese (Swiss, cheddar, Monterey jack, mozzarella, lettuce and 1 piece of fruit
Dinner: at least 30g protein
Lean protein: 3–6 oz. (21–42g protein) (1–2 decks of cards)plain chicken, turkey, ground turkey breast, fish, shrimp, with ½ –1 cup potatoes, peas, corn, stuffing, rice, pasta or 2 pieces of bread and 1–2 cups of vegetables such as lettuce, broccoli, green beans, cauliflower, carrots, celery, cucumbers, tomatoes, spinach, onions, mushrooms, asparagus, zucchini, cabbage, peppers.
Snacks: 2–3 times/day
1–2 cups skim, 1%, Lactaid, soy (8–16g) (If your potassium is high talk to the dietitian about limiting milk.)
hard-boiled egg (6g)
slice of hard cheese (Swiss, cheddar, mozzarella, Monterey jack) (7g)
light yogurt (5g)
6 oz. Greek yogurt(12–18g)
2 oz. plain turkey, chicken (14g)
High Protein Tips
Make protein your mealtime priority. (i.e. eat it first before you are full)
Add non-fat dry milk powder to foods when protein sources are not tolerated.
High Protein Milk: 4 cups skim milk, 1 cup non-fat dried milk. (14g) Directions: Pour milk into deep bowl or blender. Add non-fat dried milk. Beat slowly with beater or whip in blender for five minutes. Refrigerate. The flavor improves overnight or when blended with ice.