What is Organ Transplant Eating Plan

After an organ transplant, you may need to make dietary changes to stay healthy. Making changes to your diet and how you prepare food can:

• Help protect you from infections.
• Prevent problems with blood fats (cholesterol), blood sugar (glucose), blood pressure (hypertension), and weight gain.
• Help strengthen your bones.
• Improve your overall recovery.

If you have other health conditions, such as diabetes or heart disease, work with a dietitian to develop an eating plan that is best for you.

What are tips for following this plan?

Reading food labels

• Check expiration dates on food before buying or eating.
• Check the amount of sodium per serving. Try to avoid foods that have more than 250 mg (milligrams) of sodium per serving.
• Check the amount of carbohydrates per serving. If you have diabetes and are counting carbohydrates, count every 15 g (grams) of carbohydrates as 1 carbohydrate choice. For example, 45 g of carbohydrates in a serving would count as 3 carbohydrate choices.
• Check the total fat in packaged foods. Avoid foods that have saturated fat or trans fat.
• Check the labels of “light” or “lite” foods for calories, fat, sugar, and sodium content. These foods may be low in one nutrient but high in another.

Shopping

• Buy fresh produce, meat, dairy, and eggs when possible. Avoid buying prepared foods.
• Check produce for spoilage before buying. Do not buy produce that shows signs of rot.
• Check fresh meat, poultry, and fish before before buying. Do not buy these products if they are out-of-date or appear to be spoiled.
• Do not buy canned food that is in a dented can.
• Check bottled and frozen food to make sure the package is not open before buying. Do not buy products that have been damaged or have had the freshness seal removed.

Cooking

• Use safe food practices when preparing food. These include:
  • Washing hands with soap and water before and after preparing foods.
  • Keeping cold foods refrigerated and keeping hot foods heated.
  • Using a bleach-containing solution to disinfect food preparation surfaces before and after preparing food.
  • Washing raw produce after purchasing and before eating.
  • Thawing frozen food in the refrigerator or microwave. Do not thaw food at room temperature.
• When cooking meat, use a meat thermometer to check the internal temperature of the meat. Cook meat to the following temperatures to ensure that it is safe to eat:
  • Red meat: 160°F (71.1°C).
  • Poultry: 170°F (76.6°C).
  • Raw seafood: 145°F (62.8°C).
  • Precooked seafood: 165°F (73.9°C).
• Cook eggs until the whites and yolks are solid.
• Do not eat unpasteurized juices or dairy products.
• If you are eating out, ask to have meat and eggs cooked to well-done.
• Cook food in ways that use less fat. These include baking, broiling, steaming, grilling, boiling, and poaching.
• Cook using less salt (sodium). Use alternate seasonings such as onion or garlic powder, salt-free seasoning blends, pepper, and fresh herbs.
• Have your water tested for contaminants. If you are unsure of water quality, used purified or bottled water for drinking and cooking.

Meal planning

• If you cannot tolerate large meals, eat small, frequent meals or snacks.
• If you cannot eat much, choose high-calorie foods and meals, such as:
  • Meats and vegetables with sauces.
  • Starchy foods such as rice, potatoes, or pasta.
  • Fruits and vegetables with dips.
• If you have problems with abdominal pain, diarrhea, bloating, or gas:
  • Avoid foods that have lactose, such as milk and cheese.
  • Avoid foods that are high in fat, such as fried foods, cream-based sauces, or rich desserts.
  • Avoid foods that are high in fiber, such as beans, nuts, or bran cereals.
  • Talk with your health care provider or dietitian about supplements or dietary changes that may help with your symptoms.
• If you are losing weight, work with your dietitian to find a nutritional supplement that meets your needs.
• Avoid or limit foods that may affect (interactwith) your medications. Talk with your health care provider or dietitian about what foods you should limit or avoid.
• Try to eat a balanced diet that includes:
  • Fruits and vegetables: at least 5 servings a day.
  • Grains: 6-8 servings a day. Half of the servings should be whole grains.
  • Dairy: 2-3 servings a day.
  • Protein: at least 2 servings a day.
• If you have diabetes, talk with your dietitian about how many grams of carbohydrates you are allowed per day.

What are my food choices?

• Recommended foods
  • What can I eat?
    • Grains: Whole grain bread, pasta, and cereals. Brown rice. Wild rice.
    • Vegetables: Artichokes. Beets. Carrots. Cabbage. Kale. Spinach. Collard greens. Squash. Green beans. Celery. Eggplant. Tomatoes. Unsalted canned or frozen vegetables.
    • Fruits: Apples. Pears. Melon. Berries. Grapes. Peaches. Plums. Apricots. Dates. Figs. Unsweetened dried fruit.
    • Meat and other protein foods: Skinless poultry. Fish. Lean beef or pork. Dried beans. Unsalted nuts. Tofu. Egg whites.
    • Dairy: Fat-free milk. Low-fat cheese. Low-fat yogurt.
    • Fats and oils: Olive oil. Canola oil. Margarine without trans fat.
    • Seasonings and other foods: Nonfat or low-fat salad dressing. Salt-free seasonings. Fresh or dried herbs. Garlic or onion powder.
    • Beverages: Unsweetened fruit juice. Unsalted vegetable juice.
  • The items listed may not be a complete list. Talk with your dietitian about what dietary choices are right for you.
• Foods to limit or avoid
  • Limit
    • Grains: White bread. Pancakes. Waffles. Muffins. Biscuits. Croissants. Salted crackers.
    • Vegetables: Sweet potatoes. White potatoes. Canned vegetables. Pickles. Sauerkraut. Olives.
    • Fruits: Bananas. Oranges. Avocado.
    • Meat and other protein: Fried meat. Processed meat. Salt-cured meat. Canned beans. Egg yolks. Salted nuts.
    • Dairy: Full-fat milk, yogurt, and cheese.
    • Fats and oils: Butter. Lard. Peanut oil. Sunflower oil. Margarine with trans fat.
    • Sweets and desserts: Ice cream. Cakes. Cookies. Pies. Candy.
    • Seasoning and other foods: Tomato sauce. Seasoning mixes with salt. Prepackaged soups.
    • Beverages: Sweetened fruit juice. Salted vegetable juice. Sports drinks. Soft drinks.
  • Avoid
    • Grains: Moldy bread.
    • Vegetables: Fresh bean or alfalfa sprouts. Deli salads or salad bars.
    • Fruits: Grapefruit.
    • Meat and other protein: Raw seafood. Raw eggs. Rare meat. Undercooked poultry, meat, seafood, or eggs.
    • Dairy: Unpasteurized milk. Unpasteurized cheese. Moldy cheese.
    • Fats and oils:
    • Sweets and desserts:
    • Seasoning and other foods: Raw honey. Fresh salad dressings with aged cheese or raw egg.
    • Beverages: Grapefruit juice. Unpasteurized juices. Alcohol.
  • The items listed may not be a complete list. Talk with your dietitian about what dietary choices are right for you.

Summary

• After an organ transplant, maintaining food safety is an important part of your eating plan.
• Eating a healthy diet after an organ transplant can help prevent health complications.
• If you have diabetes or heart disease, work with your dietitian to develop a specific eating plan that is right for you.