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Foods with under ~200 mg potassium per 100 g — the safe building blocks of a renal diet.
Low-potassium foods (apples, papaya, cucumber, rice, white bread, egg whites, green beans) carry under 200 mg potassium per 100 g and form the foundation of renal meals. Even 'safe' foods need portion control on dialysis. Boiling vegetables and discarding the water reduces potassium further. The food database ranks every food by potassium, phosphorus, and sodium.
Potassium obtained from food and drink — the main modifiable driver of blood potassium levels in kidney disease.
High potassium in the blood — a common and potentially dangerous complication of CKD, especially with ACEi/ARB therapy — causing heart rhythm disturbances at severe levels.
The eating plan for dialysis patients - higher protein (1.2 g/kg/day) with tight potassium, phosphorus, sodium, and fluid control.
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.