People with chronic kidney disease (CKD) and those on dialysis need to be aware of how much protein, potassium, sodium, phosphorus and calcium they consume. Since phosphorus and potassium are not required on food labels, food manufacturers may not analyze and provide data on these nutrients. Many online diet analysis tools provide only the available nutrient data. When values are missing, these tools calculate a zero value. Consequently, a person using the tool may assume they are eating less potassium or phosphorus than they actually consume.

DaVita’s online meal planning tool for kidney diets, DaVita Diet Helper, includes a Nutrition Log where users can enter foods eaten and view nutrient values for calories, fat, saturated fat, cholesterol, carbohydrate, fiber, sugars, protein, sodium, potassium, phosphorus and calcium.

Each food in the database includes a complete nutrient profile, including potassium and phosphorus content. Users can be sure all the values are correct and potassium and phosphorus are not falsely low when using DaVita Diet Helper to analyze their daily food intake.

If you use another diet analysis tool be sure to check for accurate potassium and phosphorus values.

Did you know most people with Chronic Kidney Disease (CKD) also have cardiovascular disease? CKD is one of the risk factors for cardiovascular disease. For this reason, CKD non-dialysis patients and those on dialysis are encouraged to take preventative actions to protect against heart disease.

Some of the things to do include:

• exercise
• stress reduction
• avoid smoking
• take prescribed medications
• keep normal levels of phosphorus and calcium
• lower blood fats and cholesterol
• make healthy dietary changes

Many people already know techniques to lower cholesterol and saturated fat intake. Those in early stages of CKD benefit from following a DASH type diet Read more…

J is for…Jicama
Kidney diets are challenging but not impossible to follow while still enjoying great tasting foods.  One way to add enjoyment is to try new foods previously not included in routine food choices. Have you ever tried jicama?

Jicama is the tuberous root of a native Mexican vine also known as Mexican or Chinese Turnip, Mexican Potato or yam bean root. The brown skin and must be removed before eating it. Jicama has a crisp texture similar to a fresh pear, apple or water chestnuts. It has a slightly sweet taste, sometimes described as a cross between an apple and potato. It’s often eaten raw with lemon or lime juice and a sprinkle of chili powder or included on a vegetable tray with dip. Jicama is also great when added to salads, soups or stir-fry dishes. In addition to eating it raw, jicama  can be steamed, baked, or boiled.

Nutrients
Jicama is a great choice for renal patients following a kidney diet because it is low in sodium, potassium and phosphorus. It’s also a good source of dietary fiber. For people with diabetes, jicama is low in carbohydrates and calories.

1/2 cup Jicama

*********Calories   Protein   Carbohydrate    Fiber      Potassium     Phosphorus    Sodium
raw         23            0.4 g             5 g           2.9 g          90 mg            11mg            2 mg
cooked   19            0.3 g             4 g           2.5 g          68 mg             8 mg            2 mg

Look for jicama during your next grocery store trip and try it as a new kidney-friendly addition to your kidney diet.