Maintaining good eating choices is crucial for everyone, but it is especially crucial for those with renal disease. Nutrition provides you the energy you need to go through your day, fights illness, strengthen muscles, helps you reach and maintain a healthy weight, and can even help your kidney disease get better. After being confirmed with renal illness, is it possible to keep a non-vegetarian diet? Yes, it is. It is not only safe, but also useful to renal disease sufferers when done correctly.

Things to keep in mind 

1. Pick and serve foods that are low in sodium and salt.

Why? To assist in the management of your blood pressure. Everyday, your sodium intake should be lower than 2,300 mg.

  • Fresh food should be purchased frequently. Many prepackaged or packaged foods sold in supermarkets and restaurants include sodium.
  • Cook food by yourself rather than consuming high-sodium prepared foods, “fast” foods, frozen meals, and canned food products. Whenever you make your own meals, you have the total power of what goes into it.
  • Salt can be replaced with sodium-free seasonings, herbs and spices.
  • Check for salt on the Nutrition Facts label on food packing. A product with a Daily Value of 20% or higher is rich in salt.
  • Low-sodium frozen meals and other convenience items are a good option.
  • Before consuming canned vegetables, beans, meats, and fish, rinse them with water.
  • On nutrition labels, look for terms like sodium free or salt free, as well as low, reduced, or no salt or sodium, and unsalted or lightly salted.
  • Check for terms like sodium free or salt free on food labels, as well as low, reduced, or no salt or sodium, and unsalted or lightly salted.

2. Make sure you’re getting the right amount and types of protein.

Why? To assist in the maintenance of your kidneys. Waste is formed when protein is broken down. This waste is removed by your kidneys. Your kidneys may have to work harder if you take more protein than you need.

  • Protein meals should be consumed in small amounts.
  • Plant and animal sources of protein are also available. The majority of individuals consume both forms of protein. For help choosing the right protein – rich foods for you, talk to your dietician.

Foods containing animal protein:

  • Chicken
  • Fish
  • Meat
  • Eggs
  • Dairy

A 2 to 3 ounce cooked serving of chicken, fish, or beef is roughly the size of a deck of cards. 12 cups of milk or yogurt, or one slice of cheese, is a serving of dairy foods.

Plant-based protein sources include:

  • Beans
  • Nuts
  • Grains

3. Eat meals that are beneficial to your heart.

Why? To prevent fat from accumulating in your blood vessels, heart, or kidneys.

  • Try grilling, broiling, baking, roasting, or stir-frying your food instead of deep frying it. Use nonstick cooking spray or a little amount of olive oil instead of butter.
  • Before eating, remove fat from meat and peel the skin from chicken.
  • Limit your intake of saturated and trans fats, Take a look at the food label.

Foods that are good for your heart:

  • Lean meat pieces, such as loin and round, are good.
  • Poultry that hasn’t been skinned
  • Low-fat or fat-free milk, yogurt, and cheese are all good options.
  • Fish
  • Beans
  • Vegetables
  • Fruits

4. Consume phosphorus-free meals and beverages.

Why? To help protect the bones and blood vessels in your body. When you have chronic renal disease, phosphorus can build up in your blood. When your blood has too much phosphorus, it draws calcium from your bones, making them thin, weak, and more prone to shatter.

  • Phosphorus has been introduced to a wide range of products. On ingredient labels, look for phosphorus or terms beginning with “PHOS.”
  • Phosphorus may be added to deli meats and some fresh meats and chicken. Request assistance from the butcher in selecting fresh, phosphorus-free meats.

5. Choose foods that are moderate in potassium.

Why? To assist your nerves and muscles in performing at their best. When blood potassium levels are too high or too low, problems might arise. Potassium builds up in your blood when your kidneys are damaged, which can cause major cardiac issues. If you need to reduce your potassium level, your diet and drink choices can assist.

  • Potassium levels in salt replacements can be quite high. Look at the ingredient list.Consult your doctor if you wish to use salt substitutes.
  • Before consuming canned fruits and vegetables, drain them.


Red meat is a good source of high-quality protein and micronutrients including vitamins, iron, and zinc, which provide a variety of health benefits. Excessive intake of animal protein sources, particularly red meat, however, leads to increased saturated fat, cholesterol, iron, and salt intake, as well as an excessive acid load.

Uremic toxins have been linked to a higher risk of cardiovascular (CV) death. Limiting red meat consumption in people with chronic kidney disease (CKD) may thus be a beneficial strategy for lowering CV risk and slowing kidney disease development.

Substitute 1 serving of low-fat dairy, almonds, whole grains, and legumes for 1 serving of total red meat and processed red meat.

 Make the best decision possible

  1. Bison: Believe it or not, whenever it comes to calories, fat, and cholesterol, bison is equivalent to skinless chicken breast at 145 calories. It’s a great source of protein and iron, and the flavor is similar to beef, but a touch sweeter and richer.
  2. Beef: A lean cut of beef is defined by the USDA as a 3.5-ounce portion with less than 4.5 g of saturated fat and 95 mg of cholesterol.
  3. Veal: Veal is a soft red meat that originates from young animals and is somewhat higher in cholesterol than beef. The sirloin, rib chop, loin chop, and top round are the leanest cuts. A three-ounce trimmed sirloin cut has 150 calories or less per serving. Fattier veal cutlets and breast flesh should be avoided.
  4. Lamb: Try slices from the shank half of the leg (ask the butcher if the labels aren’t obvious). Five or six grams of fat and 155 calories are found in a three-ounce portion of well-trimmed lamb shank.
  5. Pork: It has a terrible reputation, yet lean chops are high in B vitamins and protein. Pork tenderloins contain 122 calories and 3 grams of fat per three-ounce meal, whereas boneless chops have less than 150 calories.

Chicken without the skin

Although some people with renal problems need to reduce their protein consumption, feeding the body with a suitable quantity of high-quality protein is essential for good health.

Skinless chicken breasts have reduced levels of salt, potassium, and Phosphorus than skin-on chicken.

Choose fresh chicken instead of pre-made roasted chicken when shopping for chicken, as it includes a lot of salt and phosphorus.

The following ingredients are included in three ounces (84 g) of skinless chicken breast:

  • Sodium content: 63 mg
  • 216 mg potassium
  • 192 mg phosphorus


Cold-water fatty fishes, tuna, salmon etc. are strong in omega-3 fatty acids and can be a beneficial addition to any diet. 

Salmon is a wonderful choice for the renal diet because of its health advantages. Salmon is high in omega-3 fatty acids, which aid in the reduction of chronic inflammation and the prevention of heart disease and cancer.

Clams, lobster, crabs, and shrimp can all be used as protein sources in the renal diet. Grilled and canned fish should be avoided since they are rich in salt. 

Uncooked fish should also be eliminated since it might cause parasitic infection. Keep in mind that swordfish is rich in mercury and should be consumed in moderation.

Last Words

Filtration of the blood and elimination of waste materials in the urine are crucial functions of the kidneys. Many meals can help sustain a kidney that is already healthy and avoid harm to it.

People with chronic renal disease, on the other hand, will need to stick to a separate set of dietary guidelines in order to protect their kidneys from additional damage.

To be sure, it is best to avoid excessive intake of Non-Veg food items as reduced consumption of red meat and fish products may help to lower elevated creatinine levels.