Having chronic kidney disease means your kidney is no longer able to filter blood, extra water or waste products. In the early stages of the condition, you should limit dietary salt, protein and fat to protect your current kidney function and control blood pressure. With chronic kidney disease advancement, your doctor may also advise you to reduce intake of potassium, phosphorus and fluids. Trying to plan meals on a chronic kidney diet can be a challenge. Reading labels, familiarizing yourself with food nutrients and understanding your diet goals are all methods of managing the disease.
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Avoid breakfast foods high in protein, salt, potassium and phosphorus. Choose eggs, egg whites, low-sodium sausage or low-sodium bacon for protein. White toast or a bagel, corn flakes or cream of wheat are good starch choices. If you drink milk at breakfast, limit it to a half-cup. Cranberry and apple are both low-potassium juices. If you prefer whole fruit, try an apple, grapes or blackberries. Small portions of mushrooms, asparagus and carrots can be added to an omelette to incorporate vegetables at breakfast. Use butter, margarine and cooking oils sparingly.
Quick and Easy Lunches
Whether you are on the run, packing a lunch for work or have time to eat at home, quick-and-easy lunches can be part of a chronic kidney disease diet. For sandwiches, select white bread and low-sodium luncheon meat and then top with low potassium vegetables such as alfalfa sprouts, onions and peppers. Soups can also be a quick lunch, but remember your salt and fluid restrictions. Stick with low-sodium broth-based soups, and avoid soups like chili or potato because of high phosphorus and potassium content. Read labels when buying low-sodium soups to make sure potassium is not replacing the salt. Salads are an additional option and can include meat such as cooked chicken, small amounts of fruit like blueberries or strawberries or even fresh vegetables such as lettuce, cauliflower, snow peas and cucumbers.
Making a homemade meal for dinner makes it easier to monitor the foods you are eating with the chronic kidney disease diet. Lean cuts of beef, chicken or fish with a low-sodium sauce can all be part of your entrees. White rice, noodles and rolls can be eaten as a side dish or casserole. Vegetable choices for dinner include broccoli, summer squash and green beans. Add low-potassium fruits such as pineapple, a fresh peach or apple sauce to your evening meal. Enjoy fresh herbs and pepper as seasonings in place of salt.
The snacks you choose should fit within your chronic kidney disease diet. Choose no-salt or low-salt pretzels, popcorn, crackers and tortilla chips. Ready-to-eat pudding snacks, soft granola bars, plain animal crackers, frozen confections, rice cakes and vanilla wafers can also be consumed. Fruit is another good snack option. Canned peaches, pears, and fruit cocktail come preportioned or canned. Grape juice, water, clear soda, coffee and tea are allowed beverages as long as you maintain your fluid restriction.