Chronic Kidney Disease Diet: Sodium, Protein, Potassium, Phosphorus and Fluids

By Anna Curran, RN, BSN, PHN · Last reviewed October 2026

A chronic kidney disease diet is not one fixed list of foods. It is a plan built around your stage of CKD and your lab results, and it often changes over time. Most plans start with less sodium, and some people also need to adjust protein, potassium, phosphorus or fluids.

The most important step is to set your limits with your care team and a renal (kidney) dietitian. What is right for one person with CKD can be wrong for another. This guide explains the basics so you can have a better conversation with them.

Why Food Matters With Kidney Disease

Healthy kidneys remove waste and extra fluid and keep minerals in balance. When the kidneys are damaged, some of these can build up in your blood. Food choices can help lower that load.

The right eating plan may help you:

Keep blood pressure in your target range
Lower swelling from extra fluid
Keep potassium and phosphorus at safe levels
Protect your bones and heart
Get enough calories and protein to stay strong

Your needs depend on your eGFR, your blood work and whether you are on dialysis. If you are new to CKD, start with what is chronic kidney disease and chronic kidney disease stages.

Sodium: Usually the First Change

Sodium, mostly from salt, raises blood pressure and makes your body hold on to fluid. Both are hard on the kidneys.

The Dietary Guidelines for Americans advise adults to have no more than 2,300 mg of sodium a day. NIDDK notes that many people with CKD need less than that. Your provider will set your personal limit.

Most sodium comes from packaged and restaurant foods, not the salt shaker. Common high-sodium foods include:

Canned soups and vegetables with added salt
Frozen dinners
Deli meats, bacon, ham and sausage
Chips and crackers
Ketchup, mustard, and barbecue, soy and teriyaki sauces

Lower-sodium swaps:

Cook from scratch when you can
Season with herbs, spices, garlic, onion, lemon juice or pepper
Choose fresh or frozen vegetables without added sauce
Pick fresh meat over processed meat

Do not use salt substitutes unless your care team says it is okay. Many contain potassium chloride, which can raise your potassium to unsafe levels.

Protein: Not Too Much, Not Too Little

Your body needs protein to build muscle and fight infection. But when protein is broken down, it makes waste that the kidneys have to remove.

Before dialysis, some people with CKD are advised to eat a moderate amount of protein. Too little protein can lead to weight loss and weakness, though, so do not cut back on your own. Your dietitian can work out the right amount for you.

Ways to adjust protein may include:

Smaller portions of meat, poultry and fish
Getting more protein from plant foods, such as beans
Choosing lean meats

Things change once you start dialysis. Dialysis removes protein, so most people on dialysis need more protein, not less.

Potassium: Based on Your Blood Test

Potassium helps your nerves and muscles work, including your heart. Damaged kidneys may not remove extra potassium well. Levels that are too high or too low can both affect your heart rhythm.

Not everyone with CKD needs to limit potassium. Your blood test decides. Some medicines can raise potassium too, so your provider will keep an eye on it.

If you are told to lower potassium, MedlinePlus lists these as higher-potassium foods:

Oranges and orange juice, bananas, cantaloupe, honeydew
Raisins, prunes and other dried fruit
Potatoes, tomatoes and tomato sauce
Winter squash, pumpkin, avocado and cooked spinach

Lower-potassium choices include apples, berries, grapes, pineapple, watermelon, cabbage, cauliflower, carrots, cucumber, green beans, lettuce and peppers.

Other tips from NIDDK:

Keep portions of high-potassium foods small
Drain and throw out the liquid from canned fruits and vegetables
Ask your dietitian about boiling certain vegetables to lower their potassium
If you have diabetes and need juice for low blood sugar, apple, grape or cranberry juice is lower in potassium than orange juice

Phosphorus: Watch for Additives

Phosphorus works with calcium to keep your bones strong. When the kidneys cannot remove extra phosphorus, it can build up in your blood. Over time, this can lead to bone and mineral problems. Your blood test will show if you need to limit it.

Phosphorus is found naturally in foods like dairy, meat and beans. It is also added to many processed foods. NIDDK explains that the body absorbs phosphorus from animal foods more easily than from plant foods.

Foods that often have added phosphorus:

Deli and processed meats
Many flavored drinks
Packaged and fast foods

Dairy such as milk, yogurt and cheese is naturally high in phosphorus. Fruits and vegetables are naturally low.

Some people also need a medicine called a phosphate binder, taken with meals. Take it exactly as your provider prescribes.

Fluids: Ask Your Care Team

Most people in the early stages of CKD do not need to limit fluids. As kidney function drops, or if you are on dialysis, your kidneys may not remove extra fluid. Then a fluid limit may be needed.

Do not cut back on fluids unless your care team tells you to. If you do have a limit, remember that watery foods count too. MedlinePlus lists soup, gelatin, ice pops and ice cream.

Tell your care team about new swelling in your face, hands, belly or legs. Call 911 if you have trouble breathing, which can be a sign of fluid in the lungs.

How to Read Food Labels for CKD

The Nutrition Facts label is one of your best tools.

Check the serving size first. A package may hold two or more servings. If you eat the whole thing, multiply the numbers.

Look at the % Daily Value (%DV) for sodium:

5% or less is low
20% or more is high

Look for these words on the front: “low sodium,” “no salt added” or “unsalted.”

Read the ingredient list for “PHOS.” Words like phosphoric acid, disodium phosphate and monosodium phosphate mean phosphorus has been added.

Look for “potassium chloride” in the ingredients. It is often used in salt substitutes and some lower-sodium foods.

Heart-Healthy Choices Help Too

Heart disease is a major risk with CKD, so heart-healthy eating matters. NIDDK suggests:

Using oils like olive or canola instead of butter
Baking, grilling or stir-frying instead of deep-frying
Trimming fat from meat and removing skin from poultry
Asking your provider how much alcohol, if any, is safe for you

If you have diabetes, keeping your blood sugar in range is part of your kidney plan too. Learn more in how to slow chronic kidney disease.

Working With a Renal Dietitian

A registered dietitian who knows kidney disease can turn your lab results into a plan that fits your tastes, culture and budget. This is called medical nutrition therapy.

According to NIDDK, Medicare covers medical nutrition therapy for people with CKD when a doctor writes a referral. Private insurance coverage varies, so check with your plan. Ask your provider for a referral.

Bring your recent lab results and a few days of food notes to your first visit. That helps the dietitian see where small changes could make the biggest difference.

Frequently Asked Questions

Is there one diet for everyone with CKD?

No. Your limits depend on your stage, your blood work, other health conditions and whether you are on dialysis. Your plan may change as your labs change.

Should I stop eating fruits and vegetables?

No. Fruits and vegetables are an important part of a healthy diet. If your potassium is high, your dietitian can help you pick lower-potassium options and portion sizes.

Are vitamins or herbal supplements safe with CKD?

Not always. Some products may not be safe for people with CKD. Talk with your provider or pharmacist before taking any vitamin, mineral or herbal product.

Do I need to drink a lot of water to help my kidneys?

Not necessarily. In early CKD, fluids usually are not limited. In later stages, drinking too much can cause fluid buildup. Ask your care team how much is right for you.

The Bottom Line

A chronic kidney disease diet is personal. Lowering sodium helps most people, while protein, potassium, phosphorus and fluid limits depend on your stage and your lab results. Read labels for sodium, “PHOS” additives and potassium chloride. Set your limits with your care team and a renal dietitian, and do not make big changes on your own.