Food choices can play an important role in chronic kidney disease, but there is no single “kidney diet” that is appropriate for everyone. Needs can change with the stage of kidney disease, laboratory results, medicines, other medical conditions and whether a person receives dialysis.

Why sodium often matters

Too much sodium can contribute to fluid retention and higher blood pressure. Packaged foods, restaurant meals, sauces and processed meats can contain substantial amounts even when they do not taste especially salty. Reading labels and choosing less processed foods can help, but an individual target should come from the care team.

Protein needs are individual

The body needs protein, but the amount and sources may need adjustment. People who are not on dialysis may receive different advice from those who are. Large, unplanned dietary restrictions can cause inadequate nutrition.

Potassium and phosphorus

Some people with kidney disease need to limit potassium or phosphorus, while others do not. Decisions should be based on kidney function, blood tests and medical advice rather than a universal list of forbidden foods. Salt substitutes can contain potassium and may not be suitable for everyone.

The National Institute of Diabetes and Digestive and Kidney Diseases recommends working with a registered dietitian who understands kidney disease to build an eating plan that meets energy and nutrient needs.

Avoid unverified detox claims

Foods, teas and supplements marketed as kidney “cleanses” are not substitutes for medical care and may interact with medicines or contain unsuitable minerals. Anyone with kidney disease should discuss supplements and major dietary changes with their clinician.