SOME GUIDELINES FOR RESTRICTING POTASSIUM IN THE RENAL DIET
by Betty Wedman, PhD, RD, LD
Betty Wedman, PhD, RD, LD, is a licensed nutritionist and environmental health specialist who lives in St. Petersburg, FL. This article has been adapted from her "Kidney Disease: Book of Menus," available from Wedman at 17929 Gulf Blvd., Suite 606, St. Petersburg, FL 33708; (813) 391-6198, fax (813) 399-2188. Always check with your physician or renal dietitian before starting any renal or renal diabetic diet.
Introduction
Potassium, a mineral found primarily within the body cells, is necessary for proper function of muscles and nerves. But excessive amounts in the bloodstream may cause the heart to beat out of rhythm and affect its ability to pump blood. Therefore, it's very important for normal heart function that your blood potassium stay within a certain range.
Normally, the kidneys regulate the potassium balance in the body by eliminating or excreting it when intake is excessive. When kidneys are not functioning properly, and especially when urine volume decreases, the body loses this ability to excrete potassium. The potassium level in the bloodstream can rise quickly. This condition can be life threatening and could occur without warning signs or symptoms.
Food Selection
The following miscellaneous items are high in potassium and should be used with caution or avoided:
* Cocoa or chocolate
* Dark or whole grain breads and cereals
* Dried fruits
* Dried peas and beans
* Molasses
* Nuts and nut butters
Some vegetables, such as white and sweet potatoes, contain a great deal of potassium. Much of it is washed out, however, if the vegetable is peeled, cubed, and soaked in water for at least one to two hours and then boiled in fresh water.
Some specially prepared low-sodium items are flavored with salt substitute, which contains potassium instead of sodium. Low-sodium baking powder and salt-free bouillon (soup stock) are also high in potassium.
High Potassium Foods
Other foods that are high in potassium include:
* Apricots
* Avocado
* Bananas or plantains
* Beans (baked)
* Beans, split peas, black, red, or white
* Cantaloupe
* Carrots (raw)
* Dates
* Figs (dried)
* Fish (more than daily allowance)
* Grapefruit juices
* Guanabana (South American fruit)
* Guava
* Honeydew melon
* Hubbard squash (green outside, orange inside)
* Meat (more than daily allowance)
* Milk [condensed, evaporated, whole, low fat or skim (more than 8 oz/day)]
* Nuts, particularly peanuts
* Oranges and orange juice
* Papaya
* Pea soup
* Poultry (more than daily allowance)
* Prunes and prune juice
* Pumpkin
* Spaghetti sauce
* Tamarind
* Tomato soup, paste or sauce
* Tomatoes (stewed)
* Winter squash
* Yogurt (unless taken in place of milk allowance)
"Dialyzed" Vegetables
Certain vegetables have sodium and potassium levels which would normally eliminate them from your diet. By a special preparation method called dialyzing, however, they can be used.
A method to reduce sodium and potassium in white and sweet potatoes, carrots, beets and rutabagas:
(1) Use fresh, unpeeled vegetables.
(2) Peel and eye. Place them in cold water so they won't darken.
(3) Slice 1/8-inch thick.
(4) Rinse in warm water for a few seconds.
(5) Soak for a minimum of two hours in warm water. Use 10 times the amount of water to the amount of vegetables.
(6) Rinse under warm water again for a few seconds.
(7) Cook for five minutes. Use five times the amount of water to the amount of vegetables.
(8) Place one-serving portions in small plastic bags. Freeze.
(9) Each serving may be cooked in a variety of ways, including French fried, mashed, boiled, home fried with onions, and scalloped.
For lima beans, follow Steps (4)-(9).
To reduce sodium and potassium in greens, squash, mushrooms and cauliflower:
(1) Place such items as frozen kale, mustard or spinach in a sieve or strainer.
(2) allow frozen vegetables to thaw at room temperature and drain.
(3) Rinse in warm water for a few seconds.
(4) See (5) above.
(5) See (6) above.
(6) Cook in the usual way, but with five times the amount of water to the amount of vegetables.
SOURCE:
Tsaltas, Dr. TT. "The American Journal of Clinical Nutrition." 1969(4); 22(4): 490-493.
(Note: Reprinted, with permission, from the March/April 1995 issue of "For Patients Only," published by "Contemporary Dialysis & Nephrology" magazine, 6300 Variel Avenue, Suite I, Woodland Hills, CA 91367.)