Download Potassium lowering dietary advice

Patient Information
Potassium lowering dietary advice
The information contained within this diet sheet is intended to
be used alongside the tailored dietary advice provided by your
dietitian.
Author: Dietetic & Nutrition Services
Produced and designed by the Communications Team
Issue date Jan 2016 - Review date Jan 2019 - Expiry date Jan 2020
Version 4
Ref no. PILCOM1693
Introduction
Potassium lowering cooking tips
Why do you need to follow a low
potassium diet?
The way we cook our foods,
especially potatoes and vegetables,
affects their potassium content. The
process of boiling allows potassium
to leak out of the food into the
water and can therefore lower the
potassium content of the food.
Potassium is a mineral which
is needed in the body for your
muscles such as your heart to work
properly. The amount of potassium
in your blood is normally controlled
by your kidneys; however when
your kidneys aren’t working
properly the amount of potassium
in your blood can rise.
For this reason you should:
z Cut potatoes and vegetables into
small pieces.
High levels of potassium can
be dangerous, as it can affect
your heartbeat. To control your
potassium levels in your blood
you need to reduce the amount of
potassium in your diet.
z Peel potatoes before boiling.
z Boil potatoes and vegetables in
a large amount of water. After
boiling throw the cooking water
away - do not use this water
to make soup, gravy, stocks or
sauces.
You should only follow a low
potassium diet if you have been
advised to do so by a qualified
health professional and that you
use this information in line with
any other dietary advice you have
received for example diabetes, low
phosphate diet.
z Once boiled potatoes and
vegetables can then be roasted,
mashed, fried or added to
sauces.
z Try to avoid potatoes and
vegetables that have been
steamed, microwaved, baked
or fried unless they have been
boiled first.
2
Carbohydrates (starchy foods)
Carbohydrates, also known as starchy foods, provide energy, vitamins
and fibre and should make up about a third of the food that you eat.
Some starchy foods, such as bread, rice and pasta, are low in potassium
and can be eaten freely. Others however such as potatoes, are high in
potassium and need to be limited in the diet.
Lower potassium
alternatives
Foods
Reduce intake of
Potatoes
z Baked/jacket potatoes
z Frozen/oven/microwave
chips
z Manufactured potato
products, e.g.. hash
browns, potato waffles,
potato wedges, frozen
roast potatoes
z Steamed potatoes/
cassava/sweet potato/
yam/taro
z Instant mashed potato
couscous, pastry,
Yorkshire puddings and
dumplings are low in
potassium
z Cereals containing
bran, dried fruits, nuts or
chocolate such as: muesli,
all bran, sultana bran,
fruit and fibre, chocolate
coated cereals
Breads
cassava/sweet potato/
yam/taro are boiled
z The boiled potatoes can
then be mashed, roasted,
fried etc.
z Up to 150g (5oz) potatoes
(3 egg-sized potatoes) can
be included daily
z Pasta, rice, noodles,
Rice, pasta and
other grains
Breakfast cereals
z Ensure all potatoes/
z Cereals that are free
from bran, dried fruit,
nuts and chocolate such
as Weetabix, Shredded
Wheat, Shreddies,
porridge, cornflakes, Rice
Crispies, Cheerios
z Breads containing nuts,
z White, granary, wholemeal
seeds or dried fruits
z Naan bread (limit to half
naan (80g) per day)
breads and rolls
z Pitta breads
z Tortilla wraps
z Bagels
z Crumpets
z English muffins
z Croissants
3
Fruits and vegetables
Fruits and vegetables provide us with a wide variety of vitamins and
minerals, particularly vitamins B and C, and are a good source of
fibre. However, many fruits and vegetables are also high in potassium.
Therefore, it is important to choose the lower potassium varieties.
Fruits (see table on page 5)
It is important to eat no more than 2-3 portions of fruit containing low to
moderate levels of potassium per day. A portion of fruit is 80g (3oz). This
is equivalent to approximately a handful, e.g. 1 small apple, 2 heaped
tablespoons of blueberries, 1 peach or 2 clementines.
Vegetables (see table on page 6)
It is important to eat no more than 2-3 portions of low to moderate
vegetables per day. A portion of vegetables is 80g (3oz). This is equivalent
to approximately 2 heaped tablespoons.
4
Low potassium
Apple
Blueberries
Cherries (canned)
Clementine
Cranberries
Fruit cocktail
(canned)
Fruit pie filling
Gooseberries
(stewed)
Grapefruit*
Guava (canned)
Lemon
Lime
Loganberries
(canned)
Lychees
Mandarins
(canned)
Mango (canned)
Mixed peel
Nectarine
Oranges
Papaya (canned)
Passion fruit
Peach
Pear
Pineapple
(canned)
Plums (canned)
Pomelo
Raspberries
(canned)
Rhubarb (canned)
Satsuma
Strawberries
(canned)
Tangerine
Moderate
potassium
High potassium
Apricot (canned)
Blackberries
Blackcurrants
(canned)
Cherries (fresh)
Fig (fresh)
Kumquats
Mango
Melon
Papaya
Peaches (canned)
Pineapple (fresh)
Plums (stewed)
Pomegranate
Quince
Raspberries
Strawberries
Apricot (fresh)
Blackcurrants
(stewed)
Damson
Gooseberries
(raw)
Grapes
Greengage
Guava
Kiwi
Loganberries
Physalis (cape
gooseberry)
Plums
Prunes (canned)
Redcurrants
Rhubarb
Sharon fruit
Whitecurrants
Very high
potassium
Apricot (dried)
Avocado
Banana
Blackcurrants (raw)
Coconut
Currants (dried)
Dates
Dried fruit mix
Fig (dried)
Prunes (dried)
Raisins
Sultanas
Star fruit can cause dangerous side effects in people with kidney
problems. Therefore, it is recommended you avoid them.
* You may be advised not to have grapefruit if you are taking certain
medications. Please check with your doctor if you are unsure.
5
Low potassium
Beansprouts (raw)
Cabbage (boiled)
Carrots (boiled)
Cauliflower
(boiled)
Chickpeas
(canned)
Corn on the cob
(boiled)
Cucumber (raw)
Gherkins (pickled)
Green/French
beans (canned)
Leeks (boiled)
Marrow (boiled)
Mixed vegetables
(frozen)
Mushrooms
(canned)
Mustard and cress
(raw)
Olives (canned/
jar)
Onions (boiled or
pickled)
Sugar snap peas
(raw/boiled/stirfried)
Peas (frozen or
canned)
Pepper (red or
green raw)
Pumpkin (boiled)
Runner beans
(boiled)
Squash spaghetti
type (boiled)
Swede (boiled)
Water chestnuts
(canned)
Moderate
potassium
High potassium
Asparagus (boiled)
Aubergine (fried)
Beetroot (pickled)
Broad beans
(fresh/canned/
boiled)
Broccoli (boiled)
Carrots (raw)
Celery (boiled)
Chicory (raw)
Coleslaw (raw)
Courgette (boiled)
Curly kale (boiled)
Green/French
beans (boiled)
Kohlrabi (boiled)
Lentils red (boiled)
Lettuce (raw)
Mange tout
(boiled/raw/fried)
Mixed vegetables
(canned)
Mooli (raw)
Onions (raw)
Peas (mushy)
Pepper (yellow
raw)
Potato salad
Radish (raw)
Salsify (boiled)
Shallots ((raw)
Spinach (boiled)
Spring greens
(boiled)
Squash (all
summer ones
boiled)
Sweetcorn (baby/
canned/frozen)
Tomato (canned)
Turnip (boiled)
Watercress (raw)
Artichoke (boiled)
Baked beans
Blackeye beans
(boiled)
Brussels sprouts
(boiled)
Butter beans
(canned)
Butternut squash
(baked)
Cabbage (raw)
Celeriac (boiled)
Celery (raw)
Chickpeas (dried)
Chilli beans
(canned)
Courgette (raw)
Fennel (boiled)
Kidney beans
(canned)
Lentils green/
brown (boiled)
Mung beans
(boiled)
Mushrooms (raw/
fried)
Okra (boiled)
Onions (fried)
Parsnips (boiled)
Split peas
Radicchio (raw)
Spinach (frozen
then boiled)
Spring onions
Tomato (raw)
6
Very high
potassium
Aduki beans
Artichoke
Bamboo shoots
(canned)
Beetroot (fresh)
Chard, Swiss
Endive
Mushrooms
(dried)
Pak choi
Pinto beans
Soya beans
Spinach (raw)
Tomato puree
Sun-dried
tomatoes
Milk and dairy products
Milk and dairy products provide essential nutrients such as calcium, which
is needed for healthy bones and teeth, and protein, which is needed for
growth and repair of tissues. However, milk is high in potassium and
needs to be limited.
Foods
Reduce intake of:
Lower potassium
alternatives
Milk
z Milk should be limited to
z Oat or rice milk can be
half a pint (300ml) of milk
per day. This includes cow,
sheep, goat and soya milk.
Dairy based
products
z These foods must be
included within the
allowance of half a pint of
milk per day.
z The following should
be considered equal to
200mls of milk:
- A small pot of yogurt
(125g)
- A bowl of rice pudding
(200g)
z The following should
be considered equal to
100mls of milk:
- 2 tablespoons of Greek
yogurt
- 2 tablespoons of custard
- 2 scoops of ice cream
- 1 small pot of crème
caramel
7
used as an alternative and
can be drunk freely.
z Crème fraiche
z All types of cheese.
However, it is important to
remember cheese is high
in phosphate.
z All types of cream.
Meat, fish and alternatives
This food group is the main source of protein in our diet. Protein is
important for growth and continuous replacement of body tissue, including
building and maintaining muscles. They also provide us with a variety of
vitamins and minerals
Foods
Lower potassium
alternatives
Reduce intake of:
z Nuts
z Seeds
z Meat and poultry - all
types
z Fish and seafood - all
types
z Eggs
z Quorn
z Tofu
Pulses, such as boiled chickpeas or red lentils, can be included as a
source of protein to replace meat or fish as a vegetarian meal. However,
it is important to choose the pulses that are low to moderate in potassium,
as per the recommendations for fruit and vegetables (see pages 4-6).
8
Snacks and desserts
If you have been advised to follow a diet low in salt or sugar, some of
these foods may not be suitable. Please speak to your dietitian if you are
unsure.
Lower potassium
alternatives
Foods
Reduce intake of:
Savoury snacks
z Potato-based crisps
z Vegetable crisps
z Nuts and dried fruit/seeds
z Bombay mix
z Twiglets
z Maize/corn-based snacks,
Biscuits and
cakes
z All cakes, biscuits or
z Rich tea, digestive, ginger
Confectionery
z Chocolate
z Toffee
z Fudge
z Confectionery containing
cereal bars that contain
dried fruit, nuts or
chocolate
dried fruit or nuts
z Liquorice
Puddings
z All puddings containing
dried fruit, nuts or
chocolate
9
e.g.. cheese puffs, tortilla
chips
z Rice-based snacks, e.g.
Snack a Jacks, rice cakes
z Bread sticks
z Plain crackers
z Popcorn
z Pretzels
biscuits, shortbread
z Cream/jam filled biscuits
z Wafers
z Sponge cake
z Doughnuts
z Swiss roll
z Jam tarts
z
z
z
z
z
Boiled sweets
Chewy sweets
Jelly sweets
Mints
Marshmallows
z Fruit pie/crumble
z Cheesecake
z Meringue
Drinks and alcohol
It is important that you ensure your intake is within your fluid allowance
and that you follow your medical team’s advice regarding alcohol intake.
Drink
Reduce intake of:
Non-alcoholic
drinks
z Fruit juices
z Hi juice squashes
z Fruit or vegetable
smoothies
z Coffee
z Drinking chocolate/cocoa
z Malted drinks, e.g.
Horlicks/Ovaltine
Alcohol
z
z
z
z
Beer/lager
Cider
Stout
Wine/champagne/
sparkling wine
z Sherry
z Port
10
Lower potassium
alternatives
z Water
z Tonic water
z Soda water
z Flavoured water
z Cordials, squash
z Barley water
z Energy drinks, e.g. Red
Bull, Relentless
z Fizzy drinks, e.g.
lemonade
z Tea - all types
z Camp or Barley Cup
coffee
z Spirits, e.g. rum, whiskey,
vodka, brandy, gin
Miscellaneous foods
Foods
Reduce intake of:
Miscellaneous
z Tomato puree
z Soup
z Tomato ketchup
z Brown sauce
z Marmite/Bovril/Vegemite
z Black treacle
z Peanut butter
z Chocolate spread
z Salt substitutes*
Lower potassium
alternatives
z Herbs and spices
z Pepper
z Garlic
z Vinegar
z Mustard
z Pickle
z Mayonnaise/salad cream
z Horseradish sauce
z Mint sauce
z Apple sauce
z Gravy granules
z Curry powder
z Golden syrup
z Honey
z Lemon curd
z Jam
z Marmalade
* Salt substitutes such as Lo-salt, So-Lo and low sodium salt contain
potassium instead of sodium and therefore should be avoided.
11
Not to be photocopied
Individual goals
Contact details:
If you require further information, please contact the Nutrition and Dietetic
Department at Basildon University Hospital on 01268 593958.
All dietitians employed at Basildon and Thurrock University Hospitals NHS Foundation
Trust are state registered with the Health and Care Professionals Council.
Basildon University Hospital
Nethermayne
Basildon
Essex SS16 5NL
01268 524900
Minicom
01268 593190
Patient Advice and
Liaison Service (PALS)
01268 394440
E [email protected]
W www.basildonandthurrock.nhs.uk
The Trust will not tolerate
aggression, intimidation or
violence directed towards its staff.
This is a smokefree Trust.
Smoking is not allowed in any of our
hospital buildings or grounds.
This information can be provided in a
different language or format (for
example, large print or audio
version) on request.