Food is medicine for your kidneys.
Nutrition is one of the most powerful tools in kidney care, and it's part of every visit. The right diet depends on your stage, your labs and whether you're on dialysis. Use this guide to learn the basics, and we'll make it yours together.
The kidney-friendly plate
- Half: vegetables — cabbage, cauliflower, peppers, green beans, cucumber, lettuce.
- A quarter: grains or starch — white rice, pasta, bread or corn tortillas.
- A quarter: protein — fish, chicken, eggs or lean meat, about the size of your palm.
Season with garlic, onion, cilantro, oregano, cumin and lime instead of salt or seasoning packets.
Nutrient by nutrient
Choose a topic to see why it matters, which foods to watch, and better swaps.
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How to read a food label
- Check the serving size first — the numbers are per serving, not per package.
- Look at sodium %DV. 5% or less is low; 20% or more is high.
- Scan the ingredients for "PHOS" (like sodium phosphate). Added phosphorus is absorbed far more than natural phosphorus.
- Watch for "potassium chloride" in salt substitutes and "low-sodium" products.
Three weeks of plant-based, kidney-friendly meals.
I put this together so my patients could see that eating for your kidneys can still be delicious. Every day has a breakfast, lunch and dinner, with an ingredient list and simple steps. Click any day to see its recipes, or download the whole thing as a PDF.
Plant-based eating can be a good fit for many people with kidney disease. If your potassium or phosphorus runs high, ask me which recipes to adjust.
Want a plan made for you?
Ask about a referral to a renal dietitian at your next visit.