Nutrition and Your Kidneys
Author: Linda Offerle, RD, CSR - Advanced Practice Renal Dietitian - VA Ann Arbor Healthcare System - LTC Charles S. Kettles VA Medical Center
Our remarkable kidneys are often taken for granted until there’s a problem. Even then, the problem can go unnoticed. A person may live day-to-day feeling fine then are shocked to learn they have chronic kidney disease.
As a dietitian, many Veterans tell me the diagnosis was a surprise. They didn’t realize how sick their kidneys were. They were busy managing other health concerns when their doctor gave the news.
Kidneys are organs responsible for many of our body’s functions. They remove waste products from the body, balance bodily fluids, release hormones that regulate blood pressure, and play a part the health of our bones. A person is told they have chronic kidney disease (CKD) when their kidneys have not worked well for longer than 3 months. Diabetes and high blood pressure are the more common causes of CKD in most adults. Other risk factors include heart disease, obesity, family history, inherited kidney disorders, past damage to the kidneys, and older age.
Nutrition and lifestyle play a major role in protecting our kidneys. Knowing what foods and activities are best depends on the person. They must consider their whole health and balance dietary recommendations already given. A person with diabetes will continue to be mindful of how much carbohydrate they eat. They will aim to limit their sodium and move their bodies daily to keep their blood pressure in check.
Sounds like a lot when I read it like this! But a dietitian can be very helpful. We learn as we go and figure out patterns that work. I can look for similarities to create a simple meal plan and ask about food preferences to make sure it’s a plan they enjoy. We pay attention to lab trends, blood pressure control, and when warranted, blood sugar levels. A great place to start is the Mediterranean or DASH diet that encourage a variety of whole grains, vegetables, fruits, and plant proteins. In time, a Veteran finds what works for them. Knowing how to balance calories, protein, sodium, potassium, and phosphorus becomes less confusing.
In the earlier stages of kidney disease, limiting sodium and eating plenty of fruits and vegetables is recommended. Their fiber helps healthy bacteria in your gut remove toxins and reduce inflammation. Replacing red meat and processed foods with poultry, plant-based protein and fish is also beneficial. Large amounts of animal protein, high fructose corn syrup, sodium and additives made from sodium and phosphate are not kidney friendly. Thankfully, these recommendations are in line with those for diabetes and heart health by promoting a healthy weight and suppling the body with nutrients.
As kidney function declines, electrolytes, minerals, and waste products can build up. It may be suggested to limit the intake of foods that are high in potassium, phosphorus, and protein. We start with small changes, like eating less processed foods and smaller portions of meat. We add more fruits and vegetables that are lower in potassium but still have the healthful fiber our guts need. Remember, there are no “bad” foods, but balance is the key. It is important to check in from time to time. If the recommendations change, try not to stress. Having a good understanding of your body and the foods you eat will help you tackle these changes with confidence.
If you are a veteran enrolled in the Veteran’s Affairs Healthcare System, you have resources to help. You may request an individual nutrition appointment or join our Nutrition for Your Kidneys Class. This class is geared toward Veterans with stage 3 kidney disease or higher. Contact Linda Offerle at 973-676-1000 extension 53883 for additional information.
Additional web links containing information regarding kidney disease:
Chronic Kidney Disease Initiative | CDC
Veterans and kidney disease | American Kidney Fund