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Patient Leaflet

Low Potassium Diet

Information on a low phosphate diet for people with kidney disease.

Classification: DT (Dietitian) Advice is complex, condition specific and requires a Dietitian with knowledge, skills and experience in the condition.


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  • To support the dietary education for long-term condition management of people with chronic kidney disease and requiring a low potassium diet. The target group will:

    • understand that they need to follow a low potassium diet due to their kidney disease
    • know the risks associated with high blood serum potassium levels
    • know their blood serum potassium target range
    • be able to identify foods high in potassium and suitable lower potassium alternative foods
    • be able to plan and follow a low potassium diet to achieve their blood serum target range

    Evidence Base:

    • European Guidelines for the Nutritional Care of Adult Renal Patients (EDTNA) 2003.
    • McCance and Widdowson’s Composition of Foods Integrated dataset (CoDID, 2015 accessed from https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid).
    • Fouque D. et al (2007). European Best Practice Guideline on Nutrition. Nephrology Dialysis Transplantation, Volume 22, Issue suppl_2
    • NICE (2013) Hyperphosphataemia in chronic kidney disease: Management of hyperphosphataemia in patients with stage 4 or 5 chronic kidney disease. Clinical guideline 157.
    • Kalantar-Zadeh K., Gutekunst L., Mehrotra R., Kovesdy C.P., Bross R., Shinaberger C.S., Noori N., Hirschberg R., Benner D., Nissenson A.R. and Kopple J.D. (2010) Understanding Sources of Dietary Phosphorus in the Treatment of Patients with Chronic Kidney Disease. Clinical Journal of the American Society of Nephrology, 5, pp. 519-530.
    • National Kidney Federation. (2009) KDIGO clinical practice guideline for the diagnosis, evaluation, prevention, and treatment of Chronic Kidney Disease-Mineral and Bone Disorder (CKD-MBD). Kidney International,113, pp.S1-130.
    • Christian S Shinaberger (2008). Is controlling phosphorus by decreasing dietary protein intake beneficial or harmful in persons with chronic kidney disease? The American Journal of Clinical Nutrition, Volume 88, Issue 6, 1 December 2008, Pages 1511–1518
    • British Dietetic Association (2013). Renal Nutrition Specialist Group – low phosphate diet rationale. www.bda.uk.com/regionsgroups/groups/renal/groupresources/lowphosphatedietrationale
    • Schlemmer et al (2009). Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis. Mol. Nutr. Food Res. 2009, 53, S330 –S375
    • Hannah J et al (2017). Phosphorus in food: new insights and recommendations for practice. Journal of Kidney Care, vol 2 no 3 p 66-72.
    • NHS 5-a-day portion sizes. https://www.nhs.uk/live-well/eat-well/5-a-day-portion-sizes/ (Accessed 2019).
  • Publication Details

    NDR-UK Ref No:

    9473

    Publication Format:

    A5 leaflet

    Classification:

    DT

    Pack size:

    10

    Publication date:

    2019

    Last Review:

    2019

    Next Review:

    2022