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Low-Potassium and Sodium Renal Diet

People with renal (kidney) disease have trouble regulating fluid removal from the body. Diets that limit limit or reduce sodium and potatssium intake can help prevent fluid collection, easing the burden on already compromised kidneys.

  1. Background

    • Kidneys help control the amount of fluid that leaves the body. Kidney disease can interfere with fluid removal, causing swelling, shortness of breath or high blood pressure. Sodium (salt) causes the body to retain fluid, causing high blood pressure, bloating and potential breathing problems. Potassium, a mineral, helps keep nerves and muscles, especially the heart, working right, but too much can cause irregular heartbeat or trigger cardiac arrest, the National Institutes of Health warns.

    Ways to Limit Sodium

    • Avoid high-sodium (salt-laden) foods, such as table salt, bouillon cubes, potato chips, nuts, bacon, cold cuts, cheese (canned), dehydrated or instant soup, canned vegetables, processed dinner mixes (such as Hamburger Helper, Rice-a-Roni). Rather than salt, use salt substitutes, garlic and lemon to flavor foods.

    Limiting Potassium

    • Avoid foods with high potassium content, which cause most people to retain fluid. Read label ingredients and choose foods that are categorized as “low-sodium” or “no salt added." Avoid bananas, broccoli, chocolate, oranges, potatoes, coffee (limit to 2 cups per day), cantaloupe, tomatoes, salt substitutes, prunes, mushrooms, bran and bran products, raises, greens (swiss chard, collards, dandelion, mustard and beets), nuts and dried fruit and apricots.

      Recommended are apples, rice, pears, onions, cake (unless you're diabetic), watermelon, lettuce, unprocessed cereal, cranberries, carrots, bread and cherries.

    Other Dietary Precautions

    • Reducing the levels of phosphorus and protein in the diet is also important for many patients with kidney disease; increased consumption of calcium may be indicated as well. The Wisconsin Medical College suggests ways to regulate these nutrients (see Reference 2).

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