Objective(s): Despite the nutritional benefits of potato tuber, patients with chronic kidney disease (CKD) should limit the consumption because of its high potassium content.
Potatoes and a Kidney-Friendly Diet
Nutritionally, potatoes are high in potassium, fiber, vitamin C and magnesium and a good source of carbohydrates. Potatoes can be part of a kidney-friendly diet, but be mindful of their potassium. One medium white potato contains 867 mg of potassium.
If boiled at least 10 minutes in a large pot of water, potassium is reduced by at least half the original amount. These potatoes will still contain 100 to 200 milligrams of potassium in a 1/2-cup serving so people on a low-potassium diet are encouraged to pay attention to portion control.
Sweet potatoes also contain vitamins and minerals, such as potassium, that may help balance the levels of sodium in the body and reduce its effect on the kidneys.
Potatoes are high in potassium (also know as “K”) which is a nutrient that must be limited when following a diet to manage kidney disease. People following a kidney-friendly diet can cut up and soak their potatoes in water to reduce their potassium content.
The National Kidney Foundation classifies potato, white and sweet, as a food with high potassium content (more than 200 g per portion) and recommends a limited intake, although culinary techniques for minimizing potassium content are applied. A potassium-restricted diet typically allows about 2,000 mg per day.
Onions: Onions are a healthy food for people who have high creatinine levels and poor kidney function. They contain a substance known as prostaglandin, which naturally reduces blood viscosity and aids in the reduction of high blood pressure, thereby slowing the progression of kidney disease.
An average peeled and boiled potato (175g) contains 490mg / 12.5mmol potassium and double boiled this will reduce to 245mg / 6.3mmol potassium. Click here to learn more about preparing low potassium potatoes.
Results: Mean potassium content was highest in the purple Viking potato (448.1 6 60.5 mg [11.5 6 1.6 mEq]/100 g [values are mean 6 SD unless otherwise noted]), and lowest in the Idaho potato (295 6 15.7 mg [7.6 6 0.4 mEq]/100 g).
Egg whites provide a high quality, kidney-friendly source of protein. Plus, they're an excellent choice for people undergoing dialysis treatment, who have higher protein needs but need to limit phosphorus.
Beta-Carotene Benefits
Beta-carotene, the water-soluble form of vitamin A in carrots, helps the kidneys filter toxins out of the blood and prevent urinary tract infections, according to Dr. George D.
Tomatoes are a good way to add extra potassium to your diet and decrease the need to take an additional potassium pill. Eating tomatoes will not have an effect on forming kidney stones.
Broccoli is a medium potassium food, low in sodium and phosphorus, and suitable for all the following kidney conditions and treatments: Chronic Kidney Disease (CKD)
Mushrooms are rich in Vitamin D and are essential to regulate kidney function and help prevent kidney disease.
Boiled potatoes are naturally rich in potassium, calcium, and magnesium. Being a good source of fibre, they are also suitable for managing your weight. In addition, they keep cholesterol and blood sugar levels in check.
Most leafy green vegetables, including Swiss chard, spinach, and beet greens, are not recommended on a kidney diet due to their potassium content. Opt for lower potassium green vegetables such as green beans, asparagus, lettuce, and celery to limit your daily potassium intake.
If boiling isn't the planned cooking method, potassium may still be reduced by slicing or cutting potatoes into small pieces or grating them and soaking them in a large amount of water at room temperature or warmer for greater potassium removal.
Fish and seafood
Cod, flounder, halibut, whitefish, catfish, salmon, tuna steaks and shrimp are good choices for your kidney diet.
Leaching method: Peel and dice potatoes. Place in a large pot of warm tap water and soak for 2 to 4 hours. Drain and set aside.
Blanching your vegetables in boiling water for 1 minute before using in cooking will also help reduce the potassium content. If making a tomato-based sauce, use less tomato than you usually would.