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The structured eating plan that controls potassium, phosphorus, sodium, protein, and fluid for kidney disease.
A renal diet is individually prescribed: potassium 2,000-3,000 mg (non-dialysis advanced CKD) or 2,000-2,500 mg (dialysis), phosphorus 800-1,000 mg, sodium under 2,000-2,300 mg, protein 0.8-1.2 g/kg by stage, and fluid by residual urine. It is not a single menu — it is a set of budgets applied to the patient's own foods and culture. The renal dietitian is the primary architect.
The eating plan for dialysis patients - higher protein (1.2 g/kg/day) with tight potassium, phosphorus, sodium, and fluid control.
Potassium obtained from food and drink — the main modifiable driver of blood potassium levels in kidney disease.
Phosphorus from food — including phosphate additives that are nearly 100% absorbed and the hidden driver of hyperphosphatemia.
Sodium from salt and processed foods — the main driver of fluid retention and blood pressure in kidney disease.
A nutrition specialist who designs individualized kidney diets - balancing potassium, phosphorus, sodium, protein, and fluid against lab values.
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This content is a general reference, not medical advice, a diagnosis, or a treatment plan. Do not change your diet, fluids, medicines, or dialysis plan without your nephrologist or renal dietitian. Individual recommendations depend on your labs, medications, conditions, and care plan.