Oysters are generally okay for kidneys in moderation as part of a balanced diet, offering protein and omega-3s, but they are high in phosphorus and sodium, requiring portion control, especially for those with kidney disease, and should be cooked thoroughly to avoid severe infections, warns the National Kidney Foundation, the National Institutes of Health (NIH), and the Virginia Department of Health. Always consult a kidney dietitian to determine appropriate amounts, as they contain minerals like phosphorus and potassium that need monitoring with impaired kidney function, notes the National Kidney Foundation.
Shellfish can be included at all stages of kidney disease. Ask your kidney dietitian about how much shellfish to include in your diet. Be sure you buy shellfish from a reliable vendor to avoid food-borne illness. Some processed or frozen seafood is very high in sodium and should therefore be limited.
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Never eat oysters with shells that are gaping open and do not close when tapped -- they may be dead and unsafe. Never consume raw oysters if you have chronic liver disease, immune suppression, diabetes, or are pregnant -- those groups face much higher risk of serious Vibrio infection.
Fish and seafood
Cod, flounder, halibut, whitefish, catfish, salmon, tuna steaks and shrimp are good choices for your kidney diet. Fish requires more attention than broiled meat or chicken because it cooks quickly.
Fruits: berries, grapes, cherries, apples, plums. Veggies: cauliflower, onions, eggplant, turnips. Proteins: lean meats (poultry, fish), eggs, unsalted seafood. Carbs: white bread, bagels, sandwich buns, unsalted crackers, pasta.
Potassium and phosphorus content varies with the fish variety–catfish, cod, orange roughy, sea bass and sole are among the lowest. Salmon contains higher amounts of potassium and phosphorus but can still be worked into a kidney diet by combining it with lower potassium sides and adjusting phosphorus binders if needed.
The illnesses of most concern from eating raw or undercooked oysters or clams are Vibrio infection, norovirus infection, and hepatitis A. See fact sheets for those diseases for more details. Symptoms can include vomiting, diarrhea, nausea, stomach pains, severe weakness.
(Liver disease will put you at increased risk for Vibrio vulnificus infection from raw oysters. The risk of infection is 200 times greater for individuals with liver disease than those without liver disease.)
Oysters are filter feeders. They constantly draw in water and accumulate substances from it, including disease-causing microorganisms such as Vibrio bacteria, norovirus and hepatitis A virus, as well as chemical contaminants and natural toxins.
Canned foods, some frozen foods, and most processed meats contain large amounts of salt. Snack foods such as chips and crackers are also high in salt. Table salt, some seasonings, ketchup, mustard, and certain sauces such as barbecue, soy, and teriyaki sauces are high in sodium.
Approximately 1 in 3 adults with diabetes, and 1 in 5 adults with high blood pressure, may have chronic kidney disease. While it's not possible to reverse kidney damage, you can take steps to slow it down.
Early Signs of Kidney Disease
Lifestyle changes
Like with any type of food, it's still best to enjoy oysters in moderation and include them in a balanced diet. Most experts recommend eating no more than a dozen oysters a day. As you now know, oysters are a great source of a variety of vitamins and minerals, like zinc.
Some types of fish are not ideal if you have high creatinine or chronic kidney disease (CKD): Salmon, tuna, mackerel, sardines – while rich in omega-3s, they're also high in phosphorus and purines, which can raise creatinine and uric acid. Shellfish (shrimp, crab, lobster) – often high in sodium and cholesterol.
Too Much Alcohol
Alcoholic fatty liver, which causes liver inflammation (alcoholic hepatitis), eventual scarring (cirrhosis) and even liver cancer, is a process that begins on as little as four drinks a day for men and two for women. By the time you show symptoms, your liver may be damaged beyond repair.
OYSTERS ARE PACKED WITH ESSENTIAL VITAMINS (AND MORE!)
They're also an excellent source of antioxidants, which reduce inflammation and support overall health. Eating oysters offers so many health benefits it's not hard to convince yourself to eat them, even if they aren't so delicious.
Liver problems
But eating raw oysters and other undercooked seafood can put you at risk for infections, including vibriosis. Vibriosis is caused by infection with some kinds of Vibrio bacteria (germs). Vibrio naturally live in certain coastal waters.
Rule of thumb is at least 4,000 years old. Foodie tradition dictates only eating wild oysters in months with the letter “r” – from September to April – to avoid watery shellfish, or worse, a nasty bout of food poisoning.
The omega-3 fatty acids in oysters help reduce inflammation, lower triglycerides, and support cardiovascular health. Regularly enjoying oysters as part of a balanced diet may reduce the risk of heart disease.
The presence of magnesium and potassium also help to lower blood pressure and iron helps carry oxygen to blood cells. Oysters are also high in potassium, magnesium, and omega-3 fatty acids which help reduce the overall risk of stroke and heart attack.
Higher levels of omega 3 fatty acids found in seafood are associated with a moderately lower risk of chronic kidney disease and a slower decline in kidney function, finds a study published by The BMJ. These associations were not found with higher levels of plant derived omega 3 fatty acids.
Choose the lean cuts of meat like skinless chicken or turkey breasts, pork chops or tenderloin, and beef tenderloin, flank steak, top loin, porterhouse, T-bone, and trimmed veal.