A diet providing fewer than 40 mEq of potassium per day is defined as a low potassium diet. This diet is typically prescribed to because of renal problems, but may also be necessary if you are taking certain medications, such as some hypertensives and cardiac medications. Consult a dietitian if you are struggling to develop a balanced diet low in potassium.
Guidelines
Fruits, vegetables, dairy products and meat products are high in potassium and need to be eaten in sparingly. In general, you should eat no more than 1 cup of fruits, 1 cup of vegetables, 4 oz. of dairy and 5 oz. of meat per day. Vegetables should be boiled with the water discarded to remove as much potassium as possible. Avoid dark colored breads and drains, such as pumpernickel bread and brown rice. Do not use salt substitutes, which are usually made with potassium.
Breakfast
Breakfast pastries are generally low in potassium. Scones, biscuits, bagels, muffins, toast, waffles and pancakes are suitable as long as they are made with white flour. Don't eat whole wheat or bran pastries. Butter, syrup and jam are very low potassium and can be used in unlimited quantities to add flavor to your breakfasts. A single egg or piece of sauce can be eaten with any pastry for a low potassium breakfast.
Lunch
Sandwiches on white toast, a roll or croissant are quick and easy lunch options that can be low in potassium. Limit your meat, cheese and vegetables to ensure you don't exceed your daily allotment of these foods. Add flavor to the sandwich with mayonnaise and mustard, both of which are potassium-free. Grill the sandwich if you prefer a hot meal.
Dinner
White pasta and rice are low in potassium and make good staples for dinner dishes. Spaghetti with meatballs is a suitable meal as long as you limit your meatballs. If you haven't already eaten your dairy allotment, Parmesan cheese can be sprinkled on your spaghetti. Alternatively, you could make a casserole with white rice, a small amount of chicken, a small amount of vegetables and a small amount of cheese.
References
- "Basic Nutrition and Diet Therapy"; Staci Nix; 2005
- "Contemporary Nutrition"; Gordon M. Wardlaw, et al.; 2007
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