FOODS TO BE AVOIDED

  1. All salted food items including pickle, chutney, pappad, mixtures etc.
  2. Tender coconut water and coconut chutney 
  3. All aerated drinks, soft drink
  4. Malted beverages like boost, bournvita 
  5. Cocoa and cocoa products including chocolates.
  6. Tinned, canned, preserved processed foods like sauce, mint,processed cheese, tinned fruits, macaroni etc. 
  7. Dry fruits Like :- Pistachio, Almond, Cashew, Raisin, dates, raisins, currants and Peanuts etc.
  8. Fried items like-poori, paratha etc.
  9. Red meat, egg yolk, ham etc
  10. Food items prepared from besan like boondi, pakora etc.
  11. Jam and jellies
  12. Coriander, Peppermint. 
  13. Pulses such as moth bean, redgram, beans, grams, etc.
  14. Processed foods such as cheese
  15. Salted snacks like salted biscuits nuts, Popcorn, chips
  16. Commercial salad dressings, Sauces,  And ketchups, instant soups.
  17. Tamarind spices, condiment (masala)
  18. Ajinomoto (Monosodium Glutamate), Baking powder, Soda Bicarbonate, 
  19.  Refined sugar, honey, glucose, jaggery, jam and jelly Refined starch products like corn flour, jelly powder, custard powder and arrowroot powder etc.
  20. Special salt substitutes senda salt, black salt, tata lite, Lona Salt.
  21. Cakes, pastries, pudding, pie, cream 
  22. Biscuits rich in cream and sugar 
  23. Sweets like burfi, laddu, payasam, peda, etc. and other desserts and ice cream

Fruits to avoid

Fruits except (pear, Apple, papaya and guava), juices, squashes, Sharbat, lemon or lemon water

Fruits like maushmi, lemon, apricots, bael, peaches, kharbooza etc.

Vegetables to avoid

Raw vegetables, vegetable soups, salads

Root vegetables like potato, yam, colocasia, tapioca and sweet potato

Green leafy vegetables like spinach, methi, peas, and beans of all kinds.

Lotus Stem(Kamal Kakri), Mushroom

Foods can take

  1. All food items to be cooked in very low salt(3 gm/day)
  2. Only one fruit (100 gm ) can be taken per day like-papaya, apple, guava, Pineapple, pear etc
  3. LOW-POTASSIUM FOODS INCLUDE THE FOLLOWING. beans, rice, cucumber, pears, onions, lettuce, cranberries, carrots, cherries. (It is important to remember that almost all foods contain potassium. Serving size will determine whether foods are a low moderate, or high potassium level. A large serving size of a low potassium food can become a high potassium food.)
  4. Intake of dal preparations not to exceed the prescribed amounts. (washed dal)
  5. If non-vegetarian 30-40 gm of chicken/fish of 2 egg white in lieu of dal or paneer can be taken per day
  6. Only unsaturated refined oil, 3-4 tsp to be used for cooking per day
  7. Sago porridge, sago vada, sago khichdi, maida, and arrowroot could be included in the daily diet.
  8. Recommended vegetables are ghia, tinda , tori, pumpkin, cabbage, parwal, cucumber, capsicum, onion, cauliflower and carrot. 
  9. 350ml of low fat milk, tea, curd, buttermilk is permitted per day. 
  10. Fish or chicken without skin (grilled, steamed, boiled or baked) or 2 eggs white is permitted per day with only! 200 ml of milk and its products. 
  11. All vegetables to be cooked well before   

Carbohydrates

Whole Cereals like wheat, millets, rice, barley, oats, ragi according 

to the prescribed calories  

Vegetables

All vegetables contain potassium. Wash, peel and cut vegetables into pieces, soak in warm water for 2-3 hrs, discard water and add large vol fresh water, cook and discard water.

Potassium 

Vegetables: All vegetables contain potassium. They are grouped according to their potassium content. You should consume vegetables having lower potassium content.

Group-1 (0-100 mg potassium): Radish- pink(mooli), cucumber (kakdi), snake gourd (padval), bottle gourd (lauki), and beetroot.

Group – II (100-200 mg potassium): Cabbage (band gobi), onion-small, bitter gourd (karela), cauliflower (phul gobi), pumpkin (kaddu), carrots (gajar), radishwhite (mooli), brinjal (baigan), ladies finger (bhindi), and green tomatoes.

Group – III (200+mg. potassium): Coriander (dhaniya), sweet potato, spinach (palak) and green papaya. Group – Il and Group – Ill vegetables after ‘leaching’ them off with potassium. This can be

Special Instructions :

  • Intake of cereal- rice, wheat, milk, curd & meat or its alternate should not exceed the amount specified in the diet plan.
  • Adequate calorie intake is very important.
  • Prescribed amount of salt & 3-4 tsp oil could be used for cooking per day
  • Spices & condiments contain potassium and should be used in small quantities.
  • Foods served in small portions and at frequent intervals, will ensure satisfactory nutrient intake.
  • Sabudana, Arrowroot can be used daily to get adequate energy.
  •  Remove cream from milk.
  •  At least 50% of prescribed protein should be of high biological value & should be distributed in all the meals for better utilization. 
  • The fruit listed below shows the lowest amount of potassium & may be used once or twice a week. (any one 100 gm.)
POTASSIUM /100 GRAM  VEGETABLEPOTASSIUM/100 GRAM FRUIT
Low (0-100 mg) Medium(101-200 mg) High (201mg & above)Low (0-100 mg) High (201mg & above)
Methi leaves Cabbage AmaranthMango 
Lettuce CarrotsDhaniya PattaPine appleAmla
Beetroot Pumkin Drumstick Papaya Plums
Pink RadishWhite RadishDrumstick leavesAppleSapota/Chikoo
Bottle GourdBitter GourdSpinachLemon
Broad BeansFrench BeansSword BeansGuavaPeaches 
Cluster BeansOnion Potato Sweet lime
Peas Lady fingerGreen papayaPearWood apple (beal)
CucumberBrinjal Sweet potato
Green MangoCauliflower Colocasia
Snake Gourd Green tomato Yam 
Ridge Gourd Raw bananaLotus stem

Tips for reducing potassium in your diet 

• Dialyzing potatoes and other vegetables – you can remove some of the potassium fr—

other vegetables by peeling them, then soaking them in boiling water and draining

• Drain and rinse well before cooking 

• Cooking all the vegetables helps remove some potassium.

king cut vegetables in warm water for 2-3 hours 

  • Miscarding the water • Discarding water
  • Adding large volume of fresh water and cooking vegetables
  • Bring the peeled and cut vegetables to boil in a large quantity of water
  •  Discard water and cook in a large volume of fresh water. Discard excess water

FOODS HIGH IN SODIUM INCLUDE THE FOLLOWING 

  • Table Salt
  • Potato Chip
  • Nuts
  • Cheese
  • Canned dehydrated, instant soup
  • Canned vegetables and processed dinner mixes

LOW SODIUM ALTERNATIVES

  • Season with a variety of spices like garlic and oregano
  • lemon

TO DECREASE THE AMOUNT OF FLUIDS YOU EAT AND DRINK EACH DAY THESE TIPS MAY HELP YOU.

  • Drink only when thirsty. Do not drink out of habit or to be social.
  • Eat less salt so you will feel less thirsty.
  • Suck on ice chips (Measure small units into a cup)
  • Brush your teeth three to four times a day. This is to prevent your mouth from drying out.
  • Suck on lemon wedge
  • Chew sugarless gum or suck or sugarless hard candy.
  • Take your medications with sips of fluid
  • When dining out, ask your beverage to be served in a child-size glass.
  • After measuring out the total amount of fluid you can drink for the day, place the water in a container. During the day drink only from this container so you can keep an eye on the amount of fluid you have consumed.

NOTEWORTHY SUGGESTIONS-

  • Vegetables must be washed thoroughly before cooking.
  • Everyday 100grams of fruits can be taken such as-Apple, Papaya, Guava or Pear,
  • Some Vegetables such as Gourd, Round Gourd, Cabbage, Ladyfinger, Capsicum etc, can be taken.
  • Potatoes can be taken in small 
  • Pulses should be washed & soaked, Drain the water before cooking.
  • Prior To cooking, vegetables should be cut and boiled in water to be discarded.
  • Every day 200ml Milk (without Cream )and one bowl Curd can be consumed.

DIABETIC RENAL DIET

FOODS TO BE TAKEN LIMITED AMOUNT

1 Intake of low fat milk & milk products not to exceed 500 ml per day (including ) buttermilk, curd paneer tea etc) Skimmed/ double toned milk to be used for consumption. 

2. Dehusked pulses like moong dhuli, arhar, masoor dhuli can be taken 1 cup (30 gm of raw dal) daily.

3.  Intake of cereals and its products should not exceed 160 g/day.

(20 gm wheat flour= 1 chapati= 1 bread slice=½ cup cooked rice =½  cup porridge)

4. All vegetables to be thoroughly washed and cooked well before consumption, (Lauki, tori, tinda, kundru, parwal(350g/day)

5. Salads to be taken in limited quantities. (Cucumber, carrots, radish, onion.)

6. Only one fruit (100 gm) can be taken per day like apple, guava, papaya and pear.

7. Use different categories of oils for preparation. Select at least one from each group for your daily use.

  1. Category A :- Sunflower/Safflower/soybean/corn.
  2. Category B :- Mustard/Groundnut/Olive Oil

    Total amount of oil 3-4 tsp/day.

8. Total intake of liquid not to exceed 1.5 ltr Per day. This includes tea, coffee, milk lassi, water and other beverages.

9  Salt to be used 5 g/ day(All the food items can be cooked without salt & used as prescribed)

EAT WITH CAUTION : Wheat flour Oats Ragi Semolina (Sooji and bread white etc) as they contain moderate, biological value protein, Milk , Paneer egg(hen’s) Chicken, fish Curd Custard Liver(goat) Beef mutton etc.

You must consult the dietician for your diet. Do not compare yourself with others. Potassium : They are grouped according to their potassium content. You should consume vegetables having lower potassium content.

Tips for Lowering Potassium levels in food:

  • Dialyzing potatoes and other vegetables – you can remove some of the potassium from potatoes and other vegetables by peeling them, then soaking them in large amounts of water for several hours before use.
  • Pulses should be soaked overnight and water to be thrown before cooking.
  •  Drain and rinse well before cooking .
  • Cooking all the vegetables helps remove some potassium. 
  • Avoid taking too much raw salad. 
  • Limiting potassium content by portion control (the amount of a food that you eat at one time)

Monitor your minerals and fluid intake

  • Restrict dietary potassium intake to < 2500 mg/day.
  •  Restrict dietary phosphorus to 800-1000 mg/day.
  •  If phosphorus or intact PTH levels cannot be controlled within the target range, despite dietary phosphorus restriction, phosphate binders should be prescribed. Phosphate binders to be taken along with meals. 
  • Restrict fluid intake as per the treating team’s advice which will be suggested to you as per your urine output and kidney function.

Protein intake in ckd

Before dialysis Protein Intake In all the patients are advised to restrict protein intake. 

Dialysis patients should take high protein (Fish, Chicken without fat, Egg White for Non-vegetarians and Soya Protein Vegetarians).