Diet for Reduced Kidney Function

Individuals with reduced kidney function should adhere to a special, restricted diet to slow the progression of kidney disease and preserve existing kidney function. Although existing kidney damage cannot be reversed, diet and nutrition can reduce kidney disease symptoms and put off or even avoid potential dialysis or the necessity for a kidney transplant.

Foods to Avoid

• Individuals suffering from kidney disease should limit their protein, dairy, phosphorus, potassium and sodium intake. Depending on the patient's stage of kidney disease, the above food groups should be monitored, reduced, or completely avoided. The patient's doctor and a nutritionist should be able to provide a specific, customized diet plan that meets the patient's nutritional needs and helps preserve existing kidney function.

  Proteins that should be completely avoided include carp, beef or poultry liver, crayfish, oysters and sardines. Dairy consumption should be limited to 1/2 cup a day because dairy products tend to be high in phosphorus and protein. Cheese, custard, milk, creamy soups, cottage cheese, ice cream, pudding and yogurt should be avoided or limited depending on the patient's stage of kidney disease. Other foods high in phosphorus include dark cola drinks, nuts, beer and chocolate.

  Because sodium can raise blood pressure and cause the patient to retain more water, foods high in sodium should be avoided. Herbs, condiments and garlic can be used to replace salt. Processed and canned foods should be avoided as these tend to be high in sodium.

  Kidney patients with elevated potassium levels should avoid certain fruits and vegetables such as beans, lentils, split peas, potatoes, avocados, pumpkin, asparagus, tomatoes, beets, cantaloupe, bananas, star fruit, nectarines, oranges, kiwis, raisins and other dried fruits. Elevated potassium levels can lead to dangerous heart rhythms in individuals suffering from kidney disease. Again, how strictly an individual must adhere to these restrictions depends on the patient's kidney disease stage.

  In advanced kidney disease, liquid may need to be limited to less than 48 oz. a day because the kidneys are unable to process liquids efficiently and urination decreases.

Foods that can be eaten

• Patients with kidney disease should get most of their calories from fruits, vegetables and starches. Chicken, some types of fish and beef should be limited to 5 to 6 oz. a day for men and 3 to 4 oz. a day for women. Those with advanced kidney disease may have to completely cut out protein to avoid further damaging the kidneys.

  Apples, plums, peaches, cherries, berries, tangerines, pears, grapes, watermelon, broccoli, cabbage, string beans, lettuce, radish, zucchini, eggplant, cucumber, celery, cauliflower, carrots, peppers and onions can be eaten in moderation, as can rice, pasta, olive oil, margarine or butter spreads, vegetable oils, broth-based soups and refined breads.

Vitamin supplements

• Because patients with kidney disease must limit or restrict certain foods, it can be difficult for these individuals to get proper nutrition. A doctor may prescribe or suggest a vitamin B complex, iron pills, vitamin C and D supplements and, if phosphorus levels are elevated, a phosphorus-binding medication that prevents phosphorus in foods from being absorbed.