7 best foods for people with 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 7 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. 

It is recommended to eat fish at least two times a week.  Fish with the highest omega-3s content include albacore tuna, herring, mackerel, rainbow trout, and salmon.