The use of potassium additives in processed foods is becoming very common and patients with chronic kidney disease (CKD) must be taught about these potassium additives.

Doctors and patients should be aware and learn how to be sure that their potassium diet is safe. Not too much is known about how much of potassium additives go into foods. Unlike low phosphorus diets, bioavailability does not exist in hyperkalemia guidelines.

To lessen sodium in foods, some manufacturers have replaced sodium additives with potassium additives. A study was done where one out every 11 foods usually eaten by Canadian dialysis patients contained potassium additives. The potassium bioavailability of whole fruits and vegetables is lower therefore they should be included in CKD patients’ diets and this may improve their blood pressure and metabolic acidosis and decrease the chance of kidney injury without increasing potassium.

Lowering potassium requires the help of a renal dietitian who can balance restrictions with nutrition. Also important is considering the potassium amounts in medications. Many medications like ibuprofen and naproxen, diuretics and others may cause high potassium levels.

For more information on achieving a more optimized kidney support diet, be sure to check out our All-Natural Kidney Health & Kidney Function Restoration Program in the shop.