Avoiding certain foods when you havekidney diseasecan help slowdisease progressionand make you feel healthier, longer. It’s especially important to limit those high in the minerals that your kidneys can no longer remove from your body. This includes foods high in sodium and, in later stages, phosphorus and potassium.
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This article will discuss foods you should avoid if you have kidney disease.
Diet and Kidney Disease
Eating the right foods and avoiding the wrong ones can help slow the progression of kidney disease. A registered dietitian can help you develop an eating plan that’s right for your stage of chronic kidney disease.
Sodium
Sodium is a mineral that is naturally present in many foods. When you add table salt to your food, you are adding sodium.
With kidney disease, the kidneys can’t eliminate excess sodium like they should. This causes your body to have a sodium and water imbalance, which can lead to swelling of your face, hands, and feet, excess thirst, and high blood pressure.
Potassium
Potassium is a mineral that plays an important role in the function of your heart. When you have too much or too little potassium in your body, it can cause dangerous health problems.
Kidney disease can cause potassium levels that are either too high or too low. When your levels are too high, your healthcare provider may advise you to cut back onfoods that are high in potassium. When they’re too low, you may need to increase your intake of these foods.
Phosphorus
High phosphorus levels can bind to calcium in the blood, thus reducing blood calcium levels. This causes the body to mobilize calcium from bones, therefore causing bony weakness and increasing the risk of fractures.
This can increase your risk of having a heart attack or stroke.
Your dietary needs will be different depending on which stage of kidney disease you are in. In the early stages, for example, you will need to limit sodium. In later stages, you may also need to limit phosphorus and/or potassium to keep your blood levels in the normal ranges.Being on dialysis means you will need to eat high-quality protein from sources like meat, chicken, fish, and eggs.
Foods to Avoid
Regardless of which stage of kidney disease you’ve been diagnosed with, it’s important to make changes to your diet to help slow the progression of your disease and improve your overall health and well-being.
Foods people with kidney disease are often told to limit or avoid include:
Bran Cereals, Oatmeal, and Granola
When shopping for cold and hot cereals, be sure to look at the food label. Many cereals you can find at the grocery store are filled with:
Limit or avoid cereals with added phosphorus. Unlike sodium and potassium, phosphorus isn’t required to be included on the Nutrition Facts label, so you’ll need to check the ingredients list for the word phosphorus or “phos.” A 3/4 cup of bran flakes cereal contains about:
One cup of cooked oatmeal contains:
Most granola is made with oats. While granola is a healthy option for most, it should be limited on a kidney diet because of its potassium content.
Two ounces of granola has approximately 306 mg of potassium.
Nuts and Sunflower Seeds
Nuts and seeds are popular, healthy snacks for most people. However, for a person with kidney disease, they can be harmful.
A 1 ounce serving, or about 23 almonds, contains about:
Cashews contain about:
If you enjoy nuts and sunflower seeds, consider pairing them with other low-potassium and low-phosphorus meal options. Alternatively, choose nuts that are lower in phosphorus.
Tomatoes
Tomatoes are high in potassium. People in the earlier stages of kidney disease don’t usually have to limit their consumption of tomatoes. If your healthcare provider says your potassium levels are high, however, tomatoes may have to be on your restricted foods list.
This includes both raw tomatoes and tomato products, like sauce and ketchup.
For example, 1 cup of tomato sauce contains around 910 mg of potassium.One medium tomato contains around 292 mg of potassium.
Avocados
Avocados are a great source of heart-healthy fats and important vitamins and minerals. However, they are high in potassium and should be avoided on a kidney diet.
One avocado contains approximately 690 mg of potassium.
If your healthcare provider has instructed you to limit potassium, you’ll want to avoid or limit avocado or guacamole consumption.
Certain Other Fruits
Dried fruits can be problematic, too. Aside from dried apricots,raisins and prunesare also high in potassium, sugar, and calories. One cup of dried apricots provides around 1,510 mg of potassium. This can easily take up your daily recommended potassium intake.
Additionally, one cup of prunes contains 1,270 mg of potassium.However, the potassium is significantly reduced in its raw state. One cup of plums contains just 259 mg of potassium.
Dairy
Dairy products such as cheese, yogurt, milk, and ice cream are a good source of calcium, protein, and other important nutrients. They are also high in phosphorus and potassium.
A person in the later stages of kidney disease may need to limit protein, phosphorus, and potassium, which will also mean limiting dairy.
One cup of 2% milk contains:
Potatoes
Potatoes are naturally high in potassium. One medium potato contains around 610 mg of potassium.
Beans
Beans are agreat source of plant-based proteinand fiber. However, they can also increase the amount of potassium and phosphorus circulating in your blood if consumed in large quantities.
Recently, studies have suggested that beans and legumes are a good source of protein for those with chronic kidney disease.Still, guidelines recommend limiting the intake of beans due to their phosphorus and potassium content.
For example, 1 cup of cooked pinto beans contains 251 mg of phosphorus and 746 mg of potassium.
Swiss Chard, Spinach, and Beet Greens
Most leafy green vegetables, including Swiss chard, spinach, and beet greens, are not recommended on a kidney disease diet due to their potassium content.
For example, 1 cup of cooked spinach contains around 839 mg of potassium, which is nearly half of the daily recommended amount for someone with chronic kidney disease who has high potassium levels.
Pretzels, Chips, and Crackers
Snack foods such as pretzels, chips, and crackers are typically high in sodium. They also lack important nutrients your body needs to function properly.
Potato chips are also high in potassium since they are made from potatoes and should be avoided.
One small bag of potato chips (22 chips) contains around 150 mg of sodium and 336 mg of potassium.
Pickles and Relish
Pickles and relish are cured foods. They are high in sodium and should be avoided on a kidney diet.
For example, one large pickle contains around 1,630 mg of sodium. A kidney-friendly diet usually recommends a person stay below 2,300 mg of sodium per day.
Processed Meats
Processed meats are meats that have been cured, salted, smoked, or fermented to improve flavor and extend shelf life.
Examples of processed meats include hot dogs, sausage, beef jerky, corned beef, and pepperoni.
Intake of processed meat and red meats is associated with a higher risk for chronic kidney disease.
Processed meat is not only high in sodium, but it is also high in protein.
Premade or Frozen Meals
Most processed foods, including premade or frozen meals, are high in sodium. Examples include frozen pizza, prepackaged frozen dinners, and soups.
Many premade meals can account for most of your recommended daily sodium allowance, making it important to avoid them on a kidney diet.
Canned Foods
Canned foods, including soups, vegetables, meats, and seafood, are popular because they are a quick and convenient way to add more nutrient-rich foods to your diet.
However, most canned foods are high in sodium becausesalt is often used as a preservativeto extend their shelf life.
Since a person with chronic kidney disease cannot get rid of excess sodium, canned foods should be limited.
Dark-Colored Soda
Most dark-colored sodas are high in phosphorus additives to help preserve shelf life and enhance the flavor. They are also high in calories and sugar and should be limited on all diets.
Most dark-colored sodas contain anywhere from 50 to 100 mg of phosphorus in a 200 milliliter serving.
Studies show that the absorption rate for phosphorus additives is higher than natural or plant-based phosphorus.
Root beer is an exception, with less than 1 milligram of phosphorus and potassium per serving.
Summary
If you have chronic kidney disease, lowering sodium intake can help prevent or delay health problems associated with kidney disease. You may also need to adjust your phosphorus and potassium intake to keep those levels in the ideal range.
It’s important to note that there is no one-size-fits-all diet for every person with chronic kidney disease. To get a customized meal plan, speak with your nephrologist (kidney specialist) or dietitian, who can tell you what foods you can eat based on your labs and kidney function.
To locate a dietitian near you, visit the Academy of Nutrition and Dietetics and search under “Find a Nutrition Expert.”
Frequently Asked QuestionsThe best beverage to drink on a kidney diet is water. Sparkling water, lemon water, and unsweetened green teas are also good options. Cream soda, lemon-lime soda, lemonade, and root beer are low in phosphorus, although they can be high in added sugars.In most cases of chronic kidney disease, you can’t reverse kidney damage, but you can slow the progression. Choosing the right foods and avoiding the ones listed above are great first steps.
Frequently Asked Questions
The best beverage to drink on a kidney diet is water. Sparkling water, lemon water, and unsweetened green teas are also good options. Cream soda, lemon-lime soda, lemonade, and root beer are low in phosphorus, although they can be high in added sugars.
In most cases of chronic kidney disease, you can’t reverse kidney damage, but you can slow the progression. Choosing the right foods and avoiding the ones listed above are great first steps.
34 SourcesVerywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.Borrelli S, Provenzano M, Gagliardi I, et al.Sodium intake and chronic kidney disease.IJMS. 2020;21(13):4744. doi:10.3390/ijms21134744Ferreira JP, Butler J, Rossignol P, et al.Abnormalities of potassium in heart failure.Journal of the American College of Cardiology. 2020;75(22):2836-2850. doi:10.1016/j.jacc.2020.04.021National Kidney Foundation.Potassium in your CKD diet.National Kidney Foundation.Phosphorus and your diet.National Kidney Foundation.Nutrition and kidney disease, stages 1-4.National Institute of Diabetes and Digestive and Kidney Diseases.Eating & nutrition for hemodialysis.U.S Department of Agriculture.POST bran flakes cereal.U.S Department of Agriculture.Cereals, oats, cooked with water.United States Department of Agriculture.Ready to eat granola.United States Department of Agriculture.Almonds.United States Department of Agriculture.Raw cashew nuts.United States Department of Agriculture.Tomato sauce, canned.United States Department of Agriculture.Tomatoes.United States Department of Agriculture.Avocados, raw, California.United States Department of Agriculture.Bananas, raw.United States Department of Agriculture.Oranges, raw.United States Department of Agriculture.Orange juice.United States Department of Agriculture.Apricots, raw.United States Department of Agriculture.Plums, dried (prunes).United States Department of Agriculture.Plums, raw.United States Department of Agriculture.2% reduced-fat milk.United States Department of Agriculture.Potatoes, baked.Bethke PC, Jansky SH.The effects of boiling and leaching on the content of potassium and other minerals in potatoes.J Food Sci. 2008;73(5):H80-85. doi: 10.1111/j.1750-3841.2008.00782.xde Abreu DBV, Picard K, Klein MRST, Gadas OM, Richard C, Barreto Silva MI.Soaking to reduce potassium and phosphorus content of foods.Journal of Renal Nutrition. 2023;33(1):165-171. doi:10.1053/j.jrn.2022.06.010Martínez-Pineda M, Yagüe-Ruiz C, Caverni-Muñoz A, Vercet-Tormo A.Cooking legumes: a way for their inclusion in the renal patient diet.J Ren Nutr. 2019;29(2):118-125. doi:10.1053/j.jrn.2018.08.001United States Department of Agriculture.Pinto beans, cooked.United States Department of Agriculture.Spinach, cooked, boiled and drained.United States Department of Agriculture.Potato chips, plain, salted.National Institute of Diabetes and Digestive and Kidney Disease.Eating right for chronic kidney disease.Mirmiran P, Yuzbashian E, Aghayan M, Mahdavi M, Asghari G, Azizi F.A prospective study of dietary meat intake and risk of incident chronic kidney disease.J Ren Nutr. 2020;30(2):111-118. doi:10.1053/j.jrn.2019.06.008Fraser SD, Blakeman T.Chronic kidney disease: identification and management in primary care.Pragmat Obs Res. 2016;7:21-32. doi:10.2147/POR.S97310Ritz E, Hahn K, Ketteler M, Kuhlmann MK, Mann J.Phosphate additives in food—a health risk.Dtsch Arztebl Int. 2012;109(4):49-55. doi:10.3238/arztebl.2012.0049National Institutes of Health.Phosphorus.Wickham E.Phosphorus content in commonly consumed beverages.Journal of Renal Nutrition. 2014;24(1):e1-e4. doi: https://doi.org/10.1053/j.jrn.2013.10.002
34 Sources
Verywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.Borrelli S, Provenzano M, Gagliardi I, et al.Sodium intake and chronic kidney disease.IJMS. 2020;21(13):4744. doi:10.3390/ijms21134744Ferreira JP, Butler J, Rossignol P, et al.Abnormalities of potassium in heart failure.Journal of the American College of Cardiology. 2020;75(22):2836-2850. doi:10.1016/j.jacc.2020.04.021National Kidney Foundation.Potassium in your CKD diet.National Kidney Foundation.Phosphorus and your diet.National Kidney Foundation.Nutrition and kidney disease, stages 1-4.National Institute of Diabetes and Digestive and Kidney Diseases.Eating & nutrition for hemodialysis.U.S Department of Agriculture.POST bran flakes cereal.U.S Department of Agriculture.Cereals, oats, cooked with water.United States Department of Agriculture.Ready to eat granola.United States Department of Agriculture.Almonds.United States Department of Agriculture.Raw cashew nuts.United States Department of Agriculture.Tomato sauce, canned.United States Department of Agriculture.Tomatoes.United States Department of Agriculture.Avocados, raw, California.United States Department of Agriculture.Bananas, raw.United States Department of Agriculture.Oranges, raw.United States Department of Agriculture.Orange juice.United States Department of Agriculture.Apricots, raw.United States Department of Agriculture.Plums, dried (prunes).United States Department of Agriculture.Plums, raw.United States Department of Agriculture.2% reduced-fat milk.United States Department of Agriculture.Potatoes, baked.Bethke PC, Jansky SH.The effects of boiling and leaching on the content of potassium and other minerals in potatoes.J Food Sci. 2008;73(5):H80-85. doi: 10.1111/j.1750-3841.2008.00782.xde Abreu DBV, Picard K, Klein MRST, Gadas OM, Richard C, Barreto Silva MI.Soaking to reduce potassium and phosphorus content of foods.Journal of Renal Nutrition. 2023;33(1):165-171. doi:10.1053/j.jrn.2022.06.010Martínez-Pineda M, Yagüe-Ruiz C, Caverni-Muñoz A, Vercet-Tormo A.Cooking legumes: a way for their inclusion in the renal patient diet.J Ren Nutr. 2019;29(2):118-125. doi:10.1053/j.jrn.2018.08.001United States Department of Agriculture.Pinto beans, cooked.United States Department of Agriculture.Spinach, cooked, boiled and drained.United States Department of Agriculture.Potato chips, plain, salted.National Institute of Diabetes and Digestive and Kidney Disease.Eating right for chronic kidney disease.Mirmiran P, Yuzbashian E, Aghayan M, Mahdavi M, Asghari G, Azizi F.A prospective study of dietary meat intake and risk of incident chronic kidney disease.J Ren Nutr. 2020;30(2):111-118. doi:10.1053/j.jrn.2019.06.008Fraser SD, Blakeman T.Chronic kidney disease: identification and management in primary care.Pragmat Obs Res. 2016;7:21-32. doi:10.2147/POR.S97310Ritz E, Hahn K, Ketteler M, Kuhlmann MK, Mann J.Phosphate additives in food—a health risk.Dtsch Arztebl Int. 2012;109(4):49-55. doi:10.3238/arztebl.2012.0049National Institutes of Health.Phosphorus.Wickham E.Phosphorus content in commonly consumed beverages.Journal of Renal Nutrition. 2014;24(1):e1-e4. doi: https://doi.org/10.1053/j.jrn.2013.10.002
Verywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
Borrelli S, Provenzano M, Gagliardi I, et al.Sodium intake and chronic kidney disease.IJMS. 2020;21(13):4744. doi:10.3390/ijms21134744Ferreira JP, Butler J, Rossignol P, et al.Abnormalities of potassium in heart failure.Journal of the American College of Cardiology. 2020;75(22):2836-2850. doi:10.1016/j.jacc.2020.04.021National Kidney Foundation.Potassium in your CKD diet.National Kidney Foundation.Phosphorus and your diet.National Kidney Foundation.Nutrition and kidney disease, stages 1-4.National Institute of Diabetes and Digestive and Kidney Diseases.Eating & nutrition for hemodialysis.U.S Department of Agriculture.POST bran flakes cereal.U.S Department of Agriculture.Cereals, oats, cooked with water.United States Department of Agriculture.Ready to eat granola.United States Department of Agriculture.Almonds.United States Department of Agriculture.Raw cashew nuts.United States Department of Agriculture.Tomato sauce, canned.United States Department of Agriculture.Tomatoes.United States Department of Agriculture.Avocados, raw, California.United States Department of Agriculture.Bananas, raw.United States Department of Agriculture.Oranges, raw.United States Department of Agriculture.Orange juice.United States Department of Agriculture.Apricots, raw.United States Department of Agriculture.Plums, dried (prunes).United States Department of Agriculture.Plums, raw.United States Department of Agriculture.2% reduced-fat milk.United States Department of Agriculture.Potatoes, baked.Bethke PC, Jansky SH.The effects of boiling and leaching on the content of potassium and other minerals in potatoes.J Food Sci. 2008;73(5):H80-85. doi: 10.1111/j.1750-3841.2008.00782.xde Abreu DBV, Picard K, Klein MRST, Gadas OM, Richard C, Barreto Silva MI.Soaking to reduce potassium and phosphorus content of foods.Journal of Renal Nutrition. 2023;33(1):165-171. doi:10.1053/j.jrn.2022.06.010Martínez-Pineda M, Yagüe-Ruiz C, Caverni-Muñoz A, Vercet-Tormo A.Cooking legumes: a way for their inclusion in the renal patient diet.J Ren Nutr. 2019;29(2):118-125. doi:10.1053/j.jrn.2018.08.001United States Department of Agriculture.Pinto beans, cooked.United States Department of Agriculture.Spinach, cooked, boiled and drained.United States Department of Agriculture.Potato chips, plain, salted.National Institute of Diabetes and Digestive and Kidney Disease.Eating right for chronic kidney disease.Mirmiran P, Yuzbashian E, Aghayan M, Mahdavi M, Asghari G, Azizi F.A prospective study of dietary meat intake and risk of incident chronic kidney disease.J Ren Nutr. 2020;30(2):111-118. doi:10.1053/j.jrn.2019.06.008Fraser SD, Blakeman T.Chronic kidney disease: identification and management in primary care.Pragmat Obs Res. 2016;7:21-32. doi:10.2147/POR.S97310Ritz E, Hahn K, Ketteler M, Kuhlmann MK, Mann J.Phosphate additives in food—a health risk.Dtsch Arztebl Int. 2012;109(4):49-55. doi:10.3238/arztebl.2012.0049National Institutes of Health.Phosphorus.Wickham E.Phosphorus content in commonly consumed beverages.Journal of Renal Nutrition. 2014;24(1):e1-e4. doi: https://doi.org/10.1053/j.jrn.2013.10.002
Borrelli S, Provenzano M, Gagliardi I, et al.Sodium intake and chronic kidney disease.IJMS. 2020;21(13):4744. doi:10.3390/ijms21134744
Ferreira JP, Butler J, Rossignol P, et al.Abnormalities of potassium in heart failure.Journal of the American College of Cardiology. 2020;75(22):2836-2850. doi:10.1016/j.jacc.2020.04.021
National Kidney Foundation.Potassium in your CKD diet.
National Kidney Foundation.Phosphorus and your diet.
National Kidney Foundation.Nutrition and kidney disease, stages 1-4.
National Institute of Diabetes and Digestive and Kidney Diseases.Eating & nutrition for hemodialysis.
U.S Department of Agriculture.POST bran flakes cereal.
U.S Department of Agriculture.Cereals, oats, cooked with water.
United States Department of Agriculture.Ready to eat granola.
United States Department of Agriculture.Almonds.
United States Department of Agriculture.Raw cashew nuts.
United States Department of Agriculture.Tomato sauce, canned.
United States Department of Agriculture.Tomatoes.
United States Department of Agriculture.Avocados, raw, California.
United States Department of Agriculture.Bananas, raw.
United States Department of Agriculture.Oranges, raw.
United States Department of Agriculture.Orange juice.
United States Department of Agriculture.Apricots, raw.
United States Department of Agriculture.Plums, dried (prunes).
United States Department of Agriculture.Plums, raw.
United States Department of Agriculture.2% reduced-fat milk.
United States Department of Agriculture.Potatoes, baked.
de Abreu DBV, Picard K, Klein MRST, Gadas OM, Richard C, Barreto Silva MI.Soaking to reduce potassium and phosphorus content of foods.Journal of Renal Nutrition. 2023;33(1):165-171. doi:10.1053/j.jrn.2022.06.010
Martínez-Pineda M, Yagüe-Ruiz C, Caverni-Muñoz A, Vercet-Tormo A.Cooking legumes: a way for their inclusion in the renal patient diet.J Ren Nutr. 2019;29(2):118-125. doi:10.1053/j.jrn.2018.08.001
United States Department of Agriculture.Pinto beans, cooked.
United States Department of Agriculture.Spinach, cooked, boiled and drained.
United States Department of Agriculture.Potato chips, plain, salted.
National Institute of Diabetes and Digestive and Kidney Disease.Eating right for chronic kidney disease.
Fraser SD, Blakeman T.Chronic kidney disease: identification and management in primary care.Pragmat Obs Res. 2016;7:21-32. doi:10.2147/POR.S97310
Ritz E, Hahn K, Ketteler M, Kuhlmann MK, Mann J.Phosphate additives in food—a health risk.Dtsch Arztebl Int. 2012;109(4):49-55. doi:10.3238/arztebl.2012.0049
National Institutes of Health.Phosphorus.
Wickham E.Phosphorus content in commonly consumed beverages.Journal of Renal Nutrition. 2014;24(1):e1-e4. doi: https://doi.org/10.1053/j.jrn.2013.10.002
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