no chocolate, nuts & seeds, beans, or bananas.
Eating a low-protein diet (this may be recommended)
People on dialysis should eat 8 - 10 ounces of high-protein foods each day.
Restricting salt, potassium, phosphorous, and other electrolytes
You will need to limit the amount of dairy foods that you eat. This includes milk, yogurt, and cheese. Some dairy foods are lower in phosphorous, including tub margarine, butter, cream cheese, heavy cream, dry cottage cheese, brie cheese, sherbet, and nondairy whipped toppings.
White rice and bread instead of brown.
Egg whites and limited yolks. The yolk has the majority of phosphorous.
Fruits and vegetables contain only small amounts of phosphorous.
Do not eat too much of foods that contain a lot of water, such as soups, Jell-O, popsicles, ice cream, grapes, melons, lettuce, tomatoes, and celery.
Check all labels to see how much salt or sodium foods contain per serving.
Also, avoid foods that list salt near the beginning of the ingredients. Look for products with less than 100 mg of salt per serving.
Buttermilk is high in sodium.
When foods are processed, the sodium content increases. Here are some examples:
Cucumber 7 slices= 2 mg
Cucumber/salad dressing 234 mg
Dill pickle 928 mg
Chicken ½ breast= 69 mg
Chicken pie 1 frozen= 907 mg
KFC dinner 2,243 mg
Lemon 1 mg
Soy Sauce 1 tbsp= 1,029 mg
Salt 1 tsp= 1,938 mg
Pork 3 oz= 59 mg
Bacon 4 slices= 548 mg
Ham 3 oz= 1,114 mg
Canadian Root Beer is phosphorus-free
DO NOT use salt substitutes because they contain potassium. People with chronic kidney disease also need to limit their potassium.
Potassium is found in many food groups, including fruits and vegetables. Choosing the right item from each food
group can help control your potassium levels.
When eating fruits:
Choose peaches, grapes, pears, cherries, apples, berries, pineapple, plums, tangerines, and watermelon
Limit or avoid oranges and orange juice, nectarines, Kiwis, raisins or other dried fruit, bananas, cantaloupe, honeydew, prunes, and nectarines
When eating vegetables:
Choose broccoli, cabbage, carrots, cauliflower, celery, cucumber, eggplant, green and wax beans, lettuce, onion, peppers, watercress, zucchini, and yellow squash.
Limit or avoid asparagus, avocado, potatoes, tomatoes or tomato sauce, winter squash, pumpkin, avocado, and cooked spinach.