Download Controlled Protein and Sodium Diet for Kidney Disease

Controlled Protein and Sodium
Diet for Kidney Disease
Diet plays a very important role in the treatment of kidney disease. If you
have kidney or renal disease, you may need to restrict the amount of
potassium, phosphorus, sodium and protein in your diet. Some people only
have to limit some of these nutrients. This handout deals with limiting
sodium and protein.
The kidney has three main functions:
1. To remove the waste products produced when protein is broken down in
the body. This waste includes urea and creatinine.
2. To regulate the amount of sodium and other minerals in the body.
3. To maintain the proper balance of fluid in the body.
If you have renal disease, your kidney may have problems performing
these functions. By regulating your diet, you may be able to make up for an
unhealthy kidney.
Protein
Protein is needed to repair tissues and perform other body functions. To be
used by the body, the protein you eat must first be broken down. During
protein breakdown, waste, such as urea, is produced. When kidney function
decreases, the kidney has trouble removing urea. Buildup of urea in the
blood and tissues may cause tiredness, nausea, vomiting and itching.
To help keep urea from building up in your body, you need to limit the
amount of protein in your diet. Protein is a nutrient found in fish, poultry,
beef, lamb, pork, eggs, cheeses and milk. Smaller amounts are also found
in vegetables, fruits and grain products.
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© Copyright 2002 - June 13, 2012. The Ohio State
University Wexner Medical Center - Upon request all
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Sodium
An unhealthy kidney is less able to remove excess sodium from the body.
Too much sodium may cause high blood pressure, extreme thirst, and
swelling. It is important for you to limit the amount of sodium in your
diet.
Small amounts of sodium are present in many foods. However, a major
source of sodium is table salt, which is nearly one half sodium. Processed
foods, such as canned soups and frozen dinners, usually contain large
amounts of salt and other sodium compounds. These higher sources of
sodium should be avoided.
Food Groups
Follow the recommended number of servings listed for each food group
each day.
Meat and Meat Substitutes (7 grams protein per ounce)
Limit to _____ servings per day.
Food
Serving Size
Beef, lamb, pork, veal, poultry, fish
1 ounce (oz)
Salmon or tuna, fresh or water-packed, no added salt
¼ cup
Cheese, less than 80 milligrams sodium per ounce
1 oz or ¼ cup
shredded
Unsalted butter
2 tablespoon (Tbsp)
Egg
1
Dried peas or beans, cooked
½ cup
Avoid:

Salt cured meats, bacon, ham, sausage, dried beef, corned beef and
sardines

Salted, canned, or processed meats, fish and fowl

Processed cold cuts, hot dogs and sausages

All other cheese and cheese foods

Salted nuts and dried beans seasoned with ham or bacon
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Guidelines:

Do not eat all of your meat allowances at one meal.

Meat should be weighed after cooking and after skin, excess fat and
bone have been removed.

When a food scale is not available, use these estimates:
2 oz equals: ¼ chicken breast
½ chicken thigh
1 chicken leg
2 small chicken wings
½ cup canned fish
Milk and Milk Products (4 grams protein per serving)
Limit to _____ servings per day.
Food
Serving Size
Skim, 2 % or whole milk
½ cup
Half and half, light or heavy cream
½ cup
Yogurt, pudding
½ cup
Ice cream
½ cup
Avoid:

Cultured buttermilk
Starches (3 grams of protein per serving)
Limit to _____ servings per day.
Food
Serving Size
Pasta (noodles, spaghetti, macaroni)
½ cup cooked
Bread, 1 slice
1 ounce
Bagel, English muffin
½ (1 ounce)
Oatmeal, cream of wheat, grits
½ cup cooked
Dry cereal
¾ cup
Pancakes
2 (4 inches across)
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Food
Serving Size
Muffin
1 small
Unsalted pretzels
¾ ounce
Unsalted potato chips
1 ounce
Corn, peas, potatoes
½ cup
Rice
1/3 cup
Soup
1 cup
Avoid:
 Bread sticks and bread products with salted tops

Salted snack foods such as crackers, potato chips, pretzels, popcorn and
corn chips

Canned soups, dried soup mixes, broth and bouillon
Vegetables (2 grams protein per serving)
Limit to _____ servings per day.
Food
Serving Size
Cooked vegetables (fresh or frozen)
½ cup
Raw vegetables
1 cup
Vegetable juice (no added salt)
1 cup
Avoid:
 Sauerkraut, pickles, pickled vegetables or relish

Salted tomato juice, salted vegetable juice cocktail, seasoned tomato
sauces

Commercially frozen vegetables that have added salt, sauce or breading
Fruits (½ gram protein per serving)
Limit to _____ servings per day.
Food
Serving Size
Raw or canned fruit
½ cup
Fruit juice
½ cup
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Fats and Sugars
Fat and sugar have no protein. Use fats and sugars according to directions
provided to you by your dietitian.
Avoid:

Canned gravy or gravy mixes because of high sodium

Commercially prepared salad dressings (unless low sodium)

Salt, seasonings containing salt or sodium, soy sauce (regular and
reduced sodium), bottled steak sauces, catsup, chili sauce, meat
tenderizer, prepared horseradish sauce, and prepared mustard

Olives

Commercially prepared salsa

Licorice

Gatorade

Talk to your doctor or others on your health care team if you have
questions. You may request more written information from the
Library for Health Information at (614) 293-3707 or email:
[email protected].