Outpatient Transplant Registered Dietitian/Nutritionist (RDN)		Inpatient Transplant RDN
Joan Morris, MS, RD, CHES, LDN 901-478-7297 [email protected]	Samantha Turnage, MS, RD, LDN 901-478-8253 [email protected]	Brittany Moultrie, MS, RD, LDN       901-516-7474 [email protected]

 

Healthy Eating After Liver Transplant

Nutrition Goals after transplant

Eat a balanced plate including a variety of foods groups.

If you have diabetes or high blood pressure before your transplant, you should continue to follow a diabetes or heart-healthy diet after your transplant.

Maintain a healthy weight.

Resume physically activity once cleared by the Transplant Team.

Eat protein foods first at snacks and meals for the first 2-3 months after your transplant

Stay hydrated. Unless you have congestive heart failure, it is important to drink 8-12 cups of water a day.

Practice food safety to prevent food borne illnesses (food poisoning).

 

Remember: Everyone is different! Your nutrition needs may change if you have complications or side effects from your medications after transplant.

 

Protein

2-3 months after your transplant, you have higher calorie and protein needs.

Aim for 4-6 high protein serving a day from animal meats, plant-based protein, and nutritional supplements

Eating adequate protein helps:

Build and maintain muscle

Build new tissue and promotes healing after transplant

Keeps your immune system strong to fight illnesses and infections

You should include a serving of low-fat protein with all your meals and snacks

Include low-fat protein sources in your diet: eggs, beef round, ground round, pork tenderloin, skinless poultry, seafood, fish

Limit high-fat proteins in your diet: processed meats, marbled steaks, bacon, sausage, bologna, hotdogs, potted meats, ribs

 

Diabetes and Transplant

Keep blood glucose (sugars) between 80 to 130 mg/dL before meals, less than 180 mg within 2 hours after meals and hemoglobin A1c less than 7%. The Transplant RDN can help you manage diabetes, if not well controlled.

CARBOHYDRATES

Breads, crackers, cereals Pasta, rice, grains Starchy vegetables: corn, potatoes, peas, beans, winter squash Fruits Milk and yogurt (not cheese) Sweets, sodas, desserts

 

Potassium

The muscles and nerves in your body use potassium to function. Too much or too little potassium can prevent your heart muscle from working properly.

Some transplant medications can increase the level of potassium in your blood.

If you have been told to limit your potassium intake, you will want to be especially careful about eating fruits and vegetables that are high in potassium.

 Recommended potassium levels: 3.5-5.

 The following list of fruits and vegetables are divided into two categories: Low and High Potassium. You will want to choose fruits and vegetables low in potassium and limit your intake to no more than 5 servings daily.

 

LOW POTASSIUM

The following fruits, fruit juices, and vegetables contain less than 200 mg. of potassium per serving.

 

Fruits One serving of fruit is equal to 1⁄2 cup fresh or canned, or 1 small piece of fruit.	Vegetables One serving of vegetables is equal to 1⁄2 cup cooked or canned, or 1 cup raw vegetable.
Apple, Applesauce, Apricot, Berries (all types), Cherries, Fig, Grapefruit, Grapes Juice: Grape, Apple, Cranberry, Pineapple, Lemon, Lime, Peach, Pear, Pineapple Plum, Raspberries, Tangerine, Clementine Watermelon	Asparagus, Cabbage, Carrots, Cauliflower, Celery, Corn, Cucumber, Eggplant, Green beans, Leeks, Lettuce, Mustard greens, Okra, Onions, Peppers: Green, Red, or Chili, Radishes, Spinach, Turnip Greens, Turnips

 

 HIGH POTASSIUM

If you have been told to reduce your potassium intake, you may need to limit the following foods. The following fruits and vegetables contain 200 mg. or more of potassium per serving.

 

Fruits One serving of fruit is equal to 1⁄2 cup fresh or canned, or 1 small piece of fruit.	Vegetables One serving of vegetables is equal to 1⁄2 cup cooked or canned, or 1 cup raw vegetable.
Banana, Cantaloupe, Honeydew, Kiwi, Mango, Nectarine, Oranges, Orange Juice, Papaya, Pomegranate, Pomegranate juice, Prunes, Prune Juice	Artichokes, Avocado, Beet, Broccoli, Brussels sprouts, Dried beans peas, Potatoes, Pumpkin, Spinach, Summer Squash: Crookneck, Straight, Yellow, Zucchini, Sweet potatoes, Swiss Chard, Tomatoes, Winter Squash: Acorn, Butternut

Food Safety after Liver Transplant                                                                   

 

Food Safety at Home

Wash hands carefully

Wash all fruits and vegetables that you plan to eat or slice with a knife.

Avoid cross-contamination: passing germs from one food to another.

Use clean and separate cutting boards for different food groups

Use only glass or plastic cutting boards

Store meats on the bottom self.

Cook foods to the proper temperature.

Meat is done when its temperature is 160°F (71.1°C). Chicken needs to be cooked to a temperature of 170°F (76.6°C). Seafood should be heated to 145°F (62.8°C), and precooked seafood should be heated to 165°F (73.9°C).

Cook eggs until the egg white is solid and the yolk starts to thicken.

Avoid unpasteurized dairy products.

Heat cold cuts, hot dogs, deli meats, and sausages to steaming before eating.

Do not thaw frozen food on the kitchen counter. Thaw foods in the refrigerator or microwave.

Store leftovers in a covered air-tight container.

Do not eat food that has been out longer than 2 hours (example: picnics, potlucks, reunions, parties).

 

Food Safety at the Grocery Store

Buy meats and cold items last

Go home immediately to put your groceries away

Keep a cooler/insulated bag in your car for cold and frozen items

 

Food Safety When Eating Out

Avoid 6 months to eat at salad bar and buffet-style restaurants after your transplant

Eat at typical meal times

Look for a “A” health inspection score in Mississippi and at least a “90%” in Tennessee and Arkansas

 

Foods to AVOID After Transplant

NO grapefruit, grapefruit juice, and products containing grapefruit juice

NO raw, rare, undercooked fish, poultry, pork, beef, or eggs

NO raw oysters; cooked oysters are safe

NO unpasteurized milks, cheeses, juices, ciders, vinegars, or eggs

NO uncooked/fresh sprouts (alfalfa or bean sprouts); cooked sprouts are safe

NO food that is moldy, spoiled, or past it’s “use by” date

 

 

 

 

Healthy Weight after Transplant

It is important to maintain a healthy body weight after your transplant. Patients who are at a healthier weight then their new organs usually work better and last longer compared to patients who are more overweight or obese.

Physical Activity

Once cleared by transplant team for light physical exercise, you need to start slow, such as light resistance exercises or walking.  

The goal is to do any activity you enjoy for at least 30 minutes 3 to 5 times a week.

If you are unable to be active for long periods, then try being active for 10 minutes at three separate times during the day.  If you feel pain, you should stop exercise. Soreness is normal, sharp pain is not.