Functional Foods

for Kidney Diseases

Presented by
KRISTIN DIR BORN C. HABAC
For the Course Nutrition & Diet Therapy II

What do KIDNEYS DO?

What do KIDNEYS DO?

Remove wastes from your blood
Help keep you from holding too much
water in your body
Make hormones including those that
control your blood pressure

Many of the foods that protect against oxidation

are included in the kidney diet and make excellent
choices for dialysispatients or people withchronic
kidney disease (CKD). Eating healthy foods,
working with a renal dietitian and following a
renal diet made up of kidney-friendly foodsis
important for people with kidney disease because
they experience more inflammation and have a
higher risk for cardiovascular disease.
Renal dietitian, Sara Colman, RD, CSR, CDE

A food that provides benefits

beyond basic nutrition that
may reduce disease risk and/or
promote good health /optimal
health.
(International Food Information Council

1. Red bell peppers

1/2 cup serving red bell pepper = 1 mg sodium, 88 mg potassium, 10
mg phosphorus

Red bell peppers are low inpotassiumand high in

flavor, but thats not the only reason theyre perfect for
the kidney diet. These tasty vegetables are also an
excellent source of vitamin C and vitamin A, as well as
vitamin B6, folic acid and fiber. Red bell peppers are
good for you because they contain lycopene, an
antioxidant that protects against certain cancers.

2. Cabbage
1/2 cup serving green cabbage = 6 mg sodium, 60 mg
potassium, 9 mg phosphorus

A cruciferous vegetable, packed full of phytochemicals,

chemical compounds in fruit or vegetables that break
up free radicals before they can do damage. Many
phytochemicals are also known to protect against and
fight cancer, as well as foster cardiovascular health.
High in vitamin K, vitamin C and fiber, cabbage is also a
good source of vitamin B6 and folic acid. Low in
potassium and low in cost

3. Cauliflower
1/2 cup serving boiled cauliflower = 9 mg sodium, 88 mg
potassium, 20 mg phosphorus

Another cruciferous vegetable, cauliflower is high in

vitamin C and a good source of folate andfiber. Its also
packed full of indoles, glucosinolates and thiocyanates
compounds that help the liver neutralize toxic
substances that could damage cell membranes and
DNA.

4. Garlic
1 clove garlic = 1 mg sodium, 12 mg potassium, 4 mg phosphorus

Helps prevent plaque from forming on your teeth,

lowers cholesterol and reduces inflammation.
Buy it fresh, bottled, minced or powdered, and add it to
meat, vegetable or pasta dishes. You can also roast a
head of garlic and spread on bread. Garlic provides a
delicious flavor and garlic powder is a great substitute
for garlic salt in the dialysis diet.

5. Onions
1/2 cup serving onion = 3 mg sodium, 116 mg potassium, 3 mg
phosphorus

Onion, a member of the Allium family and a basic

flavoring in many cooked dishes, contains sulfur
compounds which give it its pungent smell. But in
addition to making some people cry, onions are also rich
in flavonoids, especially quercetin, a powerful antioxidant
that works to reduce heart disease and protects against
many cancers. Onions are low in potassium and a good
source of chromium, a mineral that helps
withcarbohydrate, fat and protein metabolism.

6. Apples
1 medium apple with skin = 0 sodium, 158 mg potassium, 10 mg phosphorus

Apples have been known to reduce cholesterol, prevent

constipation, protect against heart disease and reduce the risk
of cancer. High in fiber and anti-inflammatory compounds, an
apple a day may really keep the doctor away. Good news for
people with kidney disease who already have their share of
doctor visits.
This kidney diet winner can be paired with the previous goodfor-you food, onions, to make a unique Apple Onion Omelet.
With versatile apples you can eat them raw, makebaked
apples, stew apples, make them into apple sauce, or drink them
as apple juice or apple cider.

7. Cranberries
1/2 cup serving cranberry juice cocktail = 3 mg sodium, 22 mg potassium, 3 mg phosphorus
1/4 cup serving cranberry sauce = 35 mg sodium, 17 mg potassium, 6 mg phosphorus
1/2 cup serving dried cranberries = 2 mg sodium, 24 mg potassium and 5 mg phosphorus

These tangy, tasty berries are known to protect against bladder

infections by preventing bacteria from sticking to the bladder wall. In a
similar way, cranberries also protect the stomach from ulcer-causing
bacteria and protect the lining of the gastrointestinal (GI) tract,
promoting GI health.
Offer high levels ofvitamin C and manganese. Recent research has
found pure cranberry juice (not the sugary stuff) diluted in water
reduced urinary levels of oxalate and phosphate which reduce the
formation of kidney stones.They have also been shown to protect
against cancer and heart disease.

8. Blueberries
1/2 cup serving fresh blueberries = 4 mg sodium, 65 mg potassium, 7 mg
phosphorus

High in antioxidant phytonutrients called anthocyanidins,

which give them their blue color, and they are bursting
with natural compounds that reduce inflammation.
Blueberries are a good source of vitamin C; manganese, a
compound that keeps your bones healthy; and fiber. They
may also help protect the brain from some of the effects
of aging. Antioxidants in blueberries and other berries
have been shown to help slow bone breakdown in rats
made to be low in estrogen.

9. Raspberries
1/2 cup serving raspberries = 0 mg sodium, 93 mg potassium, 7 mg
phosphorus

Raspberries contain a phytonutrient called ellagic acid

which helps neutralize free radicals in the body to
prevent cell damage. They also contain flavonoids
called anthocyanins, antioxidants which give them their
red color. An excellent source of manganese, vitamin C,
fiber and folate, a B vitamin, raspberries may have
properties that inhibit cancer cell growth and tumor
formation.

10. Strawberries
1/2 cup serving (5 medium) fresh strawberries = 1 mg sodium, 120 mg
potassium, 13 mg phosphorus

Rich in two types of phenols: anthocyanins and

ellagitannins. Anthocyananins are what give
strawberries their red color and are powerful
antioxidants that help protect body cell structures and
prevent oxidative damage. Strawberries are an
excellent source of vitamin C and manganese and a
very good source of fiber. They are known to provide
heart protection, as well as anti-cancer and antiinflammatory components.

11. Cherries
1/2 cup serving fresh sweet cherries = 0 mg sodium, 160 mg potassium, 15
mg phosphorus

These tasty little fruits help reduce redness and swelling

and contain a healthy amount of vitamin C as well as
vitamin K, folate, vitamin B6, magnesium, and citrate.
The tarter the cherry, the higher the level of citrate.
Citrate reduces uric acid in the blood stream which can
lead to gout and arthritis.Those who eat cherries have
been found to have lower uric acid levels and a lower
risk of gout attacks.
Cherries have been shown to reduce inflammation when
eaten daily. They are also packed with antioxidants and
phytochemicals that protect the heart.

12. Red grapes

1/2 cup serving red grapes = 1 mg sodium, 88 mg potassium, 4 mg
phosphorus

Red grapes contain several flavonoids that give them their

reddish color. Flavonoids help protect against heart disease by
preventing oxidation and reducing the formation of blood clots.
Resveratrol, a flavonoid found in grapes, may also stimulate
production of nitric oxide which helps relax muscle cells in the
blood vessels to increase blood flow. These flavonoids also
provide protection against cancer and prevent inflammation.

13. Egg whites

2 egg whites = 7 grams protein, 110 mg sodium, 108 mg potassium, 10 mg
phosphorus

Egg whites are pure protein and provide the highest

quality of protein with all the essential amino acids. For
the kidney diet, egg whites provide protein with less
phosphorus than other protein sources such as egg yolk
or meats.

14. Fish
3 ounces wild salmon = 50 mg sodium, 368 mg potassium, 274 mg phosphorus

Provides high-quality protein and contains anti-inflammatory fats

called omega-3s. The healthy fats in fish can help fight diseases
such as heart disease and cancer. Omega-3s also help lower lowdensity lipoprotein or LDL cholesterol, which is bad cholesterol, and
raise high-density lipoprotein or HDL cholesterol, which is good
cholesterol.
The American Heart Associationand American Diabetes
Associationrecommend eating fish at least two times a week. Fish
highest in omega-3s include albacore tuna, herring,
mackerel,rainbow trout and salmon.

American Heart Association: Fish and Omega-3 Fatty Acids

American Diabetes Association:Seafood A Smart Choice for Diabetes

15. Olive oil

1 tablespoon olive oil = less than 1 mg sodium, less than 1 mg potassium, 0
mg phosphorus

Olive oil is a great source of oleic acid, an antiinflammatory fatty acid. The monounsaturated fat in
olive oil protects against oxidation. Olive oil is rich in
polyphenols and antioxidant compounds that prevent
inflammation and oxidation.
Studies show that populations that use large amounts of
olive oil instead of other oils have lower rates of heart
disease and cancer.

15. Olive oil

Like fish,olive oil provides a healthy serving of nutrient
dense, unsaturated fats. Olive oil is also the basis for the
Mediterranean Diet. A recent study found individuals
suffering from chronic kidney disease who adopted this
diet experienced improvements in both symptoms and
survival.The active components in olives improve the life
of those suffering from chronic kidney disease and will
certainly provide kidney support to those looking to
maintain kidney health.

16. Cinnamon
Cinnamon is known for its ability to help regulate
glucose levels. This can help the bodymanage glucose
betterand offer protection from blood sugar disorders.
Excess glucose that results from diabetes can cause
damage to the kidneys. Another study confirmed that
cinnamon can be used as a supplement without concern
for increased oxalate risk.

L-Carnitine Supplementation for Adults with End-stage

Kidney Disease Requiring Maintenance Hemodialysis:
A Systematic Review and Meta-analysis.

Yizhi Chen, Manuela Abbate, Li Tang, Guanyan Cai, Zhixiang Gng, Ribao Wei, Jianhui Zhou, and Xiangmen Chen.
American Journal of Clinical Nutrition 2014;99-408-22

WHAT IS L-CARNITINE?
While it is often categorized as an amino acid, L-carnitine isn't
technically an amino. It is considered a "vitamin-like" and "amino acidlike" compound that is related to the B vitamins. When it was first
studied back in the 1950s, L-carnitine was referred to as vitamin BT.
Whatever you call it, L-carnitine plays an essential role in cells by
transferring long chain fatty acids into the mitochondria for fat
breakdown and energy generation.
In the body, L-carnitine is formed in the liver and kidneys from the
amino acids lysine and methionine. However, it is stored elsewhere,
primarily in muscle (including the heart), the brain, and even in sperm.
In the diet, it mainly comes from meat and other animal products. You
can get some from plant products like avocado and soybeans, but as a
rule, meat is the best sourceand the redder the better.

References
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Zhang Y, Neogi T, Chen C, Chaisson C, Hunter DJ, Choi HK.Cherry consumption and decreased risk of
recurrent gout attacks.Arthritis Rheum. 2012 Dec;64(12):4004-11. doi: 10.1002/art.34677.
McHarg T, Rodgers A, Charlton K.Influence of cranberry juice on the urinary risk factors for calcium oxalate
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10.1089/jmf.2011.1973. Epub 2012 Jun 25.
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References:
http://www.hamiltonhealthsciences.ca/documents/Patient
%20Education/KidneyDiseaseDiet-trh.pdf
https://www.kidney.org/sites/default/files/docs/nutrikidfail_stage14.pdf
https://www.davita.com/kidney-disease/diet-andnutrition/lifestyle/top-15-healthy-foods-for-people-with-kidneydisease/e/5347
7 Best Foods to Support Kidney Function byDr. Edward Group DC, NP,
DACBN, DCBCN, DABFMPublished onAugust 16, 2013, Last Updated
onApril 22, 2014 http://www.globalhealingcenter.com/naturalhealth/7-best-foods-support-kidney-function/

SEE MORE REFERENCES

International Food Information Council Foundation.
Functional Foods. July 2011. Washington DC.
http://www.foodinsight.org/Content/3842/Final
%20Functional%20Foods%20Backgrounder.pdf