10 kidney-friendly foods for people with chronic kidney disease
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10 kidney-friendly foods for people with chronic kidney disease
Keeping your kidneys healthy when you have chronic kidney disease can be challenging. One of the biggest ways of preserving kidney functioning as long as possible is to choose healthy foods. This may sound easy but following a kidney-friendly diet can be far from it. As chronic kidney disease advances, there will be more restrictions on certain nutrients such as potassium, sodium, phosphorus, and protein, making it difficult to know what to eat and what to avoid. These restrictions are meant to reduce stress and inflammation on your kidneys.
Here are 10 kidney-friendly foods that not only meet the guidelines for what is appropriate but also are rich in antioxidants helping reduce free radicals and protect your body. Many of these foods make excellent choices for dialysis patients or for anyone with chronic kidney disease:
1. Red bell peppers
½ cup serving = 1 mg sodium, 88 mg potassium, 10 mg phosphorus
Red bell peppers meet all the requirements of a kidney-friendly food – low in potassium, sodium, phosphorus and protein yet high in flavor. These tasty vegetables are also an excellent source of vitamin C and vitamin A as well as vitamin B6, folate, and fiber. In addition they contain lycopene, an antioxidant that protects against certain cancers.
Eat them raw with dip as a snack, or mix into tuna or chicken salad, or cook with scrambled eggs. They can also be roasted and added as a topping to a sandwich or lettuce salads, or grilled on a kabob or stuffed with ground turkey or beef.
2. Cabbage
½ cup = 6 mg sodium, 60 mg potassium, 9 mg phosphorus
This cruciferous vegetable is packed full of phytochemicals, chemical compounds that break up free radicals before they can do damage. These same phytochemicals are also known for fighting cancer as well as heart disease.
Cabbage is high in vitamin K, vitamin C, and fiber and is a good source of vitamin B6 and folate. Red cabbage makes a great addition in coleslaw or as a topping for fish tacos. It can be steamed, microwaved or boiled.
3. Cauliflower
½ cup = 9 mg sodium, 88 mg potassium, 20 mg phosphorus
Cauliflower is also a cruciferous vegetable high in vitamin C and is a good source of folate and fiber. It’s packed full of indoles, glucosinlates and thiocyanates, all compounds that help the liver neutralize toxic substances that could damage cell membranes and DNA.
Cauliflower can be served raw with dip or added to a salad, or steamed, microwaved , boiled, or roasted. Season it with spices such as turmeric, curry powder, pepper, and herb seasonings. You can pair cauliflower with pasta or mash cauliflower as a replacement for mashed potatoes.
4. Apples
1 medium apple with skin = 0 sodium, 158 mg potassium, 10 mg phosphorus
This favorite fruit is known for reducing cholesterol, preventing constipation, protect against heart disease and reducing the risk of cancer. High in fiber and anti-inflammatory compounds, apples are good news for people with chronic kidney disease.
Apples are very versatile as you can eat them raw, stewed, turning into applesauce, drink as apple juice or apple cider or make baked apples.
5. Blueberries
½ cup fresh blueberries = 4 mg sodium, 65 mg potassium, 7 mg phosphorus
These little nuggets are high in antioxidant phytonutrients called anthocyanidins giving them their blue hue. They are also bursting with natural compounds that reduce inflammation. They are a good source of vitamin C and manganese, a compound which keeps your bones healthy and fiber.
Try blueberries fresh, frozen, or dried and try them in cereal, oatmeal, or blended into a fruit smoothie
6. Egg whites
2 egg whites = 7 gm protein, 110 mg sodium, 108 mg potassium, 10 mg phosphorus
Egg whites are pure protein and provide the highest quality of protein with all 9 essential amino acids. Egg whites provide protein with less phosphorus than other protein sources such as egg yolks or meat.
Buy powdered, fresh or pasteurized egg whites, using them to make an omelet or egg white sandwich. Add pasteurized egg whites to smoothies or shakes, make deviled egg snacks or add whites of hard-boiled eggs to tuna salad or leafy salads to add extra protein.
7. Fish
3 ounces wild salmon = 50 mg sodium, 368 mg potassium, 274 mg phosphorus
Fish provides high quality protein and contains anti-inflammatory fats called omega-3s. This healthy fat can help fight disease such as heart disease and cancer. Omega-3s also help lower low-density cholesterol while raising high-density cholesterol.
8. Raspberries
½ cup serving raspberries = 0 mg sodium, 93 mg potassium, 7 mg phosphorus
It’s hard to go wrong with raspberries. A special phytonutrient called ellagic acid found in this fruit helps neutralize free radicals preventing cell damage. Abundant in flavonoids called anthocyanins is what gives raspberries their beautiful eye-catching red color. Raspberries burst with properties inhibiting cancer cell growth and tumor formation as they are an excellent source of manganese, vitamin C, fiber and folate.
Have raspberries as is or add in frozen to a refreshing smoothie.
9. Cherries
1/2 cup serving of cherries = 0 mg sodium, 160 mg potassium, 15 mg phosphorus
Talk about a fruit that fights for your health, cherries, when eaten daily, have been shown to reduce inflammation thanks to their substantial abundance of antioxidants and phytochemicals protecting your heart and kidneys.
Fresh cherries always make a good snack or serve within a cherry sauce with lamb or pork. Another healthy and tasty option is to drink cherry juice.
10. Red grapes
1/2 cup serving of red grapes = 1 mg sodium, 88 mg potassium, 4 mg phosphorus
A primary component found in red grapes making them a top-notch fruit is resveratrol. Resveratrol is a flavonoid not only protects against heart disease by preventing oxidation and reducing formation of blood clots, but it also stimulated production of nitric oxide. Nitric oxide helps relax muscle cells in the blood vessels to increase blood flow.
The color of grapes makes a difference in their nutritional power – buy grapes with red or purple skin since their anthocyanin content is higher. Frozen grapes are great for a quick snack or to quench thirst for those on fluid restriction for a dialysis diet. Grapes also go good when added to a fruit or chicken salad or simply drinking 100% grape juice is always an excellent option.