Diet and Chronic Kidney Disease
The principles of a kidney-friendly diet — managing sodium, potassium, phosphorus and protein — with practical guidance.
Last updated: 2026-09-24
Diet supports the medical management of CKD. The right diet depends on the stage of disease and whether dialysis has begun, and is best individualised by a renal dietitian.
The four things to manage
- Sodium — raises blood pressure and fluid retention
- Potassium — can accumulate to dangerous levels when the kidneys fail
- Phosphorus — harms bones and blood vessels when high
- Protein — needs to be balanced, not simply restricted
Practical principles
- Cook at home and reduce salt
- Limit highly processed and packaged foods
- Choose fresh foods over processed alternatives
- Follow the fluid limit your doctor sets, if one applies
No one-size-fits-all
Dietary changes should be made on the basis of your stage and laboratory values, under professional guidance — not from a general list.
Frequently asked questions
Which fruits are safer in kidney disease?
Lower-potassium fruits such as apple, pineapple and grapes are often safer, but the advice depends on your blood potassium. Ask your dietitian.
Should I stop eating protein?
Not on your own. Protein needs vary by stage and rise on dialysis. A renal dietitian will set the right amount.