The Davita web site Sassy recommended is really good. Your friend needs to work closely with her dietitian (she has at least one at her disposal if she’s on dialysis) to learn her cans and can’ts then she needs to teach those around her. I’m about to start dialysis myself. I’m recovering from the surgery to place my dialysis access now. It starts when I’m healed. EVERYONE has different dietary needs depending on their own labs. Personally, at first my potassium was limited, but it stays low now, so I eat potatoes without apology. Vegetable based phosphorus is the trickiest thing out there to control because food companies DO NOT have to account for the phosphorus in foods. Do you or your friend have a smart phone? There are LOTS of apps for nutritional values available. When I first started watching things, I used them a lot. The typical renal diet is the most maddening thing ever. You have to take everything you thought you knew about nutrition and chunk it and learn from scratch. For example, apples good, honeydew bad…take iceberg lettuce over spinach or romaine…white minute rice over brown rice…yogurt, milk, cheese, nuts, dried fruit, all no! Tell her it will get much easier as she goes and learns where her diet and her lab work come together, so just hang in there. My best wishes to her!
I have suffered from kidney failure and have to follow dietary constraints. I leach or soak my foods. Also, my doctors had to take me off of some medications that were lowering my kidney function seen in my bloodwork, Also, I cannot take some OTC pain relievers as they interact with my kidneys, Best thing is to get a RENAL diet or go consult a nutritionalist. I did before I left the hospital. I pray God’s blessing and healing upon you and your friend.
From National Kidney Foundation
How do I get some of the potassium out of my favorite high-potassium vegetables?
The process of leaching will help pull potassium out of some high-potassium vegetables. It is important to remember that leaching will not pull all of the potassium out of the vegetable. You must still limit the amount of leached high-potassium vegetables you eat. Ask your dietitian about the amount of leached vegetables that you can safely have in your diet.
How to leach vegetables.
For Potatoes, Sweet Potatoes, Carrots, Beets, Winter Squash, and Rutabagas:
Peel and place the vegetable in cold water so they won’t darken.
Slice vegetable 1/8 inch thick.
Rinse in warm water for a few seconds.
Soak for a minimum of two hours in warm water. Use ten times the amount of water to the amount of vegetables. If soaking longer, change the water every four hours.
Rinse under warm water again for a few seconds.
Cook vegetable with five times the amount of water to the amount of vegetable.
Bowes & Church Food Values of Portions Commonly Used, 17th Ed., Pennington, JA, Lippincott, 1998.
Diet Guide for Patients with Kidney Disease, Renal Interest Group-Kansas City Dietetic Association, 1990.
More than 20 million Americans—one in nine adults—have chronic kidney disease, and most don’t even know it. More than 20 million others are at increased risk. The National Kidney Foundation, a major voluntary health organization, seeks to prevent kidney and urinary tract diseases, improve the health and well-being of individuals and families affected by these diseases, and increase the availability of all organs for transplantation. Through its 50 affiliates nationwide, the foundation conducts programs in research, professional education, patient and community services, public education and organ donation. The work of the National Kidney Foundation is funded by public donations.
The National Kidney Foundation would like to thank the
Council on Renal Nutrition for the development of this fact sheet.
If you would like more information, please contact us.
©2013 National Kidney Foundation. All rights reserved. This material does not constitute medical advice. It is intended for informational purposes only. No one associated with the National Kidney Foundation will answer medical questions via e-mail. Please consult a physician for specific treatment recommendations.
From National Kidney Foundation:
What foods are low in potassium?
The following table list foods which are low in potassium. A portion is ½ cup unless otherwise noted. Eating more than 1 portion can make a lower potassium food into a higher potassium food.
Fruits Vegetables Other Foods
Apple (1 medium) Alfalfa sprouts Rice
Apple Juice Asparagus (6 spears) Noodles
Applesauce Beans, green or wax Pasta
Apricots, canned in juice Cabbage, green and red
Carrots, cooked Bread and bread products (Not Whole Grains)
Blackberries Cauliflower Cake: angel, yellow
Blueberries Celery (1 stalk) Coffee: limit to 8 ounces
Cherries Corn, fresh (½ ear) frozen (½ cup) Pies without chocolate or high potassium fruit
Cranberries Cucumber Cookies without nuts or chocolate
Fruit Cocktail Eggplant Tea: limit to 16 ounces
Grape Juice Lettuce
Grapefruit (½ whole) Mixed Vegetables
Mandarin Oranges White Mushrooms, raw (½ cup)
Peaches, fresh (1 small)
canned (½ cup) Onions
Pears, fresh (1 small)
canned (½ cup) Parsley
Pineapple Peas, green
Pineapple Juice Peppers
Plums (1 whole) Radish
Strawberries Water Chestnuts, canned
Tangerine (1 whole) Watercress
Watermelon (limit to 1 cup) Yellow Squash