Certain fruits (amla, fresh apricots, ripe bananas, ripe cherries, chikoo, custard apples, grapes, gooseberries, kiwi fruits, lemons, ripe mangoes, musk melons, peaches, mosambi, plums, and sapotas), vegetables (amaranth, eggplants and brinjal, broccoli, cluster beans, colocasia, coriander, drumsticks, mushrooms, raw papayas, potatoes, spinach, sweet potatoes, and yams), dried fruits and nuts (almonds, cashews, figs, dates, raisins, and walnuts), cereals (bajra, ragi, and wheat flour), pulses (black gram dal, bengal gram dal, whole bengal gram, chana, chana dal, green gram dal, lentil dal, masoor dal, mung beans, red gram, red split lentils, and toor dal).

More foods that are high in potassium include: masalas (cumin seeds, coriander seeds, dried red chilis, and fenugreek seeds), meat and seafood (anchovy, mackerel, rohu, white pomfret, shrimp and prawns, lobster, crab, and beef), certain beverages (bournvita and other processed chocolate


powders, coffee, coconut water, condensed milk, drinking chocolate, fresh fruit juices, rasam, soup, beer, wine, and most carbonated drinks), chocolates, Cadbury chocolates, chocolate cake, chocolate ice cream, salt substitutes, potato chips, and tomato sauce.

Foods with a moderate amount of potassium include: certain fruits (lychees, sweet limes, pomegranates, and watermelon), certain vegetables (beets, raw bananas, bitter gourd, cabbage, carrots, celery, cauliflower, french beans, okra, onions, pumpkins, radishes, sweet corn, safflower leaves, and tomatoes), certain cereals (barley, all-purpose flour, jowar, wheat flour noodles, wheat flour, rice flakes, and wheat vermicelli), certain meats (cital, hilsa, katla, mangur, and liver), certain drinks (cows milk and yogurt), black pepper, cloves, cardamom, and garam masala.

Foods that are low in potassium include: certain fruits (apples, blackberries, cherries, guavas, oranges, ripe papayas, pears, pineapples, rose apples, and strawberries), certain vegetables (bottle gourd, broad beans, bell peppers, ridged gourd, cucumbers, fenugreek leaves, garlic, lettuce, raw mangoes, pointed gourd, and tinda), certain cereals (rice, rava, and wheat semolina), green peas, certain meats and eggs (beef, lamb, pork, chicken, and eggs), certain beverages (buffalo milk, coke, certain soft drinks, lemonade, and water with lime juice), dried ginger, honey, mint leaves, mustard, nutmeg, and vinegar.

People with chronic kidney disease should take certain steps to ensure that they eat a daily diet that is low in sodium. This includes only eating one fruit that is low in sodium per day, only drinking one cup of coffee or tea a day, eating boiled vegetables to ensure that daily potassium consumption is low,


avoiding drinking coconut water, and beverages that are high in potassium, and avoiding eating foods that are high in potassium.

It is possible to lower the potassium content in vegetables by peeling and cutting them into small pieces, washing them with lukewarm water and putting them in a large pot, filling the pot with hot water to a capacity that is four to five times the volume of the vegetables and soaking them for at least an hour, rinsing the vegetables three times in warm water, and then boiling the vegetables in new water. eople who do this should take vitamin supplements because a lot of vitamins will be leached out of the vegetables in the process.

Those wanting to leach potassium from potatoes should also follow a few extra steps. It is important to dice, slice, or grate potatoes into smaller pieces to maximize the surface area that is being exposed. Potatoes should always be soaked in hot water because the temperature of the water largely determines the amount of potassium leached out of them. Potatoes should always be soaked or boiled in a lot of water.


Chronic kidney disease patients must eat a diet that is low in potassium because it can weaken them by draining calcium from their bones, thereby making them weak. A diet high in potassium can also make these people itchy, end up with weak bones and muscles, bone pain and stiffness, and joint pain. If they have stiff bones, they are more likely to develop bone fractures as a result.

Patients with kidney disease should avoid the following foods because they are high in phosphorous: milk and dairy products (including: paneer, butter, cheese, chocolate, condensed milk, ice cream, and milkshakes), dry fruits and nuts (including: cashews, dried figs and dates, almonds, pistachios, walnuts, and coconuts), cold soft drinks (all brands: from Coke to Fanta), certain vegetables (including: carrots, colacasia leaves, corn, groundnuts, fresh peas, and sweet potatoes), foods high in animal protein (including: meat, chicken, fish, and eggs).

Because kidney disease patients eat foods that are low in sodium and potassium, and because they restrict their food intake, they do not consume vitamins in sufficient enough quantities to allow for proper bodily functions. They must take water soluble vitamins and trace elements as a result. These patients are also advised to eat foods high in fiber which include: fresh fruits and vegetables.

A dietician, the patients doctor, and nephrologist usually plan and chart out the kinds and amounts of food and liquid the patient should be consuming daily. The doctor prescribes the amount of fluid the patient can consume daily, which the patient must follow. The patient must keep a daily weight log to keep track of weight – if there is an increase in weight, it usually means that the patient is drinking more fluid than allowed.

If the patient is not diabetic, the doctor, dietician, and nephrologist may allow him or her to consume foods containing glucose and sugar in addition to cereals and pulses to ensure that he or she is getting sufficient calories



every day. These people, provided they are not on dialysis, are asked to limit the amount of protein they eat daily to .8mg/kg of body weight. However, those patients who are on dialysis must eat a diet that is high in protein. People with kidney disease should avoid eating animal protein as much as possible because this can be harmful to them, because animal protein is high in phosphorous and potassium.

While kidney patients must severely limit the amount of fats they consume daily, completely excluding it from their diets can be very dangerous. They are advised to use soybean oil, and groundnut oil in limited quantities. Patients should never add salt to their food, eat foods made with baking soda or powder, or use salt substitutes because excess sodium is very bad for

their health. Patients can eat a variety of cereals. They should eat a variety of pulses (dals) in the right quantities, they should eat different pulses every day, and eat dal that is very thick in consistency to limit the amount of water that they eat with the dal. Patients must eat dal in accordance with their doctors orders.

Because dals are high in potassium, they should always be washed and soaked in hot water. The water should be discarded immediately after soaking. They should then be boiled, with the excess water discarded immediately after boiling.

Patients with kidney failure can as many vegetables with low potassium as they want, however vegetables with high potassium levels must be washed, soaked, and rinsed before consumption. Patients can add lemon juice to processed vegetables to make them taste better. They can eat fruits that are low in potassium once a day, but they can not drink fruit juice or coconut water at all. They can consume between 350 to 500 ml of milk and milk products daily. They can not drink soft drinks, fruit juice, or coconut water at all. They also can not consume any dried fruits, ground nuts, sesame seeds, and fresh or dry coconuts.


Normal people can consume all of the foods that a person with chronic kidney disease cannot, because they do not have these types of dietary restrictions.

Help us so we can help others

Donate now