Diet plays a crucial role in the treatment and management of chronic kidney disease. Depending on the severity of your condition, you may need to make significant adjustments in your diet to maintain healthy levels of potassium, phosphorus and sodium in your diet. Talk to your doctor before making any changes to your diet to reduce your risk of compromising the health of your kidneys.
Potassium
The kidneys are responsible for helping to keep the correct level of potassium in your body. Excess potassium is a potentially dangerous side effect that can lead to irregular heartbeats in kidney patients. According to the Nephrology Physicians website, high-potassium fruits and vegetables include artichoke, beets, carrots, collard greens, pumpkin, parsnips, Brussels sprouts, yams, swiss chard, sun-dried tomatoes, apricots, avocados, cantaloupe, dates, bananas, oranges, prunes, raisins, watermelons, sweet potatoes and spinach. If you have been diagnosed with high potassium levels, you may want to opt for fruits and vegetables that contain less than 150 mg of potassium per serving, such as alfalfa sprouts, green beans, beets, cabbage, cauliflower, blueberries, apples, cranberries, peaches, pears, grapes, blackberries, raspberries, strawberries, plums, pineapples, garlic, hominy, lettuce, onion, parsley, peppers, snow peas, turnips, eggplants and cucumbers.
Phosphorus
As your kidney function declines, your body's ability to maintain a balance between your phosphorus and calcium levels becomes inhibited. As a result, your body cannot remove the excess phosphorus, causing your calcium levels to decrease, eventually resulting in brittleness in your bones and skeletal structure. The Medical College of Wisconsin advises that kidney patients opt for low-phosphorus foods alternatives, such as broccoli and zucchini. However, all fruits and vegetables are considered low in phosphorus and contain fewer than 110 mg per serving.
Oxalates
A study cited by the University of Pittsburgh Medical Center website links a low-oxalate diet with the prevention of kidney stones. Fruits and vegetables that are low in oxalates include avocados, chives, green peas, radish, turnips, water chestnuts, boiled broccoli, bananas, cherries, grapes, mangoes, papaya, peaches, pears, plums, watermelon, nectarines, boiled white potatoes, boiled cabbage and boiled cauliflower. To further reduce your risk of kidney stones, make sure you consume at least 64 oz. of water each day.
Safety Concerns
When it comes to adjusting your diet, always base your intake on up-to-date mineral and nutrient readings provided by your doctor. Choosing the optimal diet for your body can require sensitive changes, and can potentially delay the need for a dialysis.
References
- Medical College of Wisconsin: Diet for Renal Patient
- Nephrology Physicians; Kidney and Renal Food Lists; 2010
- University of Pittsburgh Medical Center; Low Oxalate Diet; 2006
- USDA National Nutrient Database: Potassium Content of Selected Foods per Content Measure
- National Kidney & Urologic Diseases Information Clearinghouse; Nutrition for Later Chronic Kidney Disease in Adults; January 2006
- American Association of Kidney Patients; How Can I Follow My Diabetic and Renal Diet Restrictions?; Carra Moroni; June/July 2006
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