Your kidneys work around the clock to keep your body in balance. They filter waste and extra water from the blood, help control blood pressure, and keep important minerals at healthy levels.
For most healthy people, there is no need to fear common foods such as bananas, tomatoes, beans or dairy products. But people with chronic kidney disease, or CKD, may need to change what they eat because damaged kidneys can have trouble removing extra minerals and waste from the blood.
One of the biggest things to watch is sodium, which is found in salt. Packaged foods, fast food, deli meats, instant noodles, canned soups and salty snacks can contain large amounts of sodium.
Too much sodium can make the body hold on to extra fluid. This may raise blood pressure, cause swelling and put more strain on the kidneys and heart.
People with CKD are often advised to reduce sodium, although the exact target should be based on their health needs. Cooking more meals at home and choosing less processed food can make it much easier to control salt intake.
Phosphorus is another mineral that may become a problem when kidney function falls. The body needs phosphorus for healthy bones and many normal cell functions, but damaged kidneys may not remove enough of it.
High phosphorus levels can affect bones, blood vessels and the heart. Processed foods with added phosphates can be especially important to limit because these additives are easily absorbed by the body.
Phosphate additives are found in some processed meats, packaged foods, cheeses and cola drinks. Checking ingredient lists for words containing “phos,” such as phosphate or phosphoric acid, can help people identify these additives.
Potassium also needs special attention in some people with CKD. This mineral helps nerves and muscles work properly, including the heart muscle, but both very high and very low potassium levels can be dangerous.
Foods such as bananas, oranges, potatoes and tomatoes contain relatively high amounts of potassium. However, not everyone with kidney disease needs to avoid them, and potassium restrictions should usually be based on blood test results, medicines and the stage of kidney disease.
Protein is another area where individual needs matter. The body needs protein to build and repair tissue, but breaking down protein also creates waste that the kidneys must remove.
Some people with CKD who are not receiving dialysis may be advised to eat smaller portions of protein. People on dialysis, however, often need more protein, so simply cutting protein without professional advice can be harmful.
Sugary drinks, sweets and heavily processed foods can also indirectly affect kidney health. Eating large amounts regularly can contribute to weight gain, diabetes and high blood pressure, which are major risk factors for kidney disease.
A healthier approach is usually to eat more fresh or minimally processed foods and prepare meals at home when possible. Fruits, vegetables, grains and protein foods can still be part of a kidney-friendly diet, but the best choices and portions depend on the individual.
Research and clinical guidance on kidney nutrition have been published in journals including Kidney International, the American Journal of Kidney Diseases and Nephrology.
Current guidance from the National Kidney Foundation also stresses that there is no single kidney diet for everyone, because sodium, potassium, phosphorus, protein and fluid needs can change with kidney function, blood tests and treatment.
Anyone with CKD should therefore avoid making major food restrictions based only on a general list. A doctor or kidney dietitian can use blood tests and the stage of kidney disease to create an eating plan that protects the kidneys while still providing enough nutrition.
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