What is potassium?
- Potassium is a mineral found in many foods and drinks
- The level of potassium in your blood is usually controlled by the kidneys.
When your kidneys are not working properly the potassium level in your blood may rise
- Too much potassium can be dangerous as it affects the rhythm of your heart and can cause a heart attack if levels are very high
- To keep your potassium levels down it is important that you follow the advice in this leaflet
Cooking methods
For potatoes and vegetables it is important that they are cooked in the following way:
- Boil in a large amount of water
- DO NOT steam, microwave or use a pressure cooker to cook these foods
- Throw the cooking water away, do not use to make gravy or in Sauces
Starchy foods
Lower potassium – bread: white and wholemeal. Chapatti, noodles, pasta. Cereals e.g. Weetabix and Cornflakes. Rice Flour/cornflour Naan
High in potassium – avoid or use portion size if stated - Potato, sweet potato, cassava, or yam should be boiled (15 g/day). Once boiled can be mashed, roasted, chipped or sauteed. Chips {unless par boiled), Jacket potatoes. Frozen roast potatoes/chips, Potato waffles. Breads and cereals containing fruit/nuts/seeds/chocolate.
Dairy Products
Lower potassium – Eggs. Cheese.
High in potassium – avoid or use portion size if stated - No more than½ pint milk daily. No more than 3-4 milky puddings or yoghurts weekly
Meat and fish
Please speak to your dietitian about the appropriate portion sizes of these foods to include in your diet. Lentils and beans can be included as the protein source in meals instead of meat or fish.
Vegetables
1 portion = 2 heaped tablespoons of boiled vegetables
Lower potassium (up to 4 portions/day) - Aubergine, beansprouts, broccoli, carrots, cabbage, cauliflower, cucumber, green beans, peppers, leeks, mange tout, marrow, mixed vegetables (frozen}, mushrooms (canned), onion, peas, runner beans, swede, sweetcorn, turnip.
High in potassium – try to avoid - Artichoke, baked beans, beetroot (raw/boiled), Brussel sprouts, butternut squash, celeriac, mushrooms, okra, parsnips, spinach. Tomatoes are high in potassium, however a few slices in a sandwich or on a salad is fine. Tomato based dishes should be served with rice, pasta or a lower potassium accompaniment and no potato-based dish taken on that day.
Fruit
1 portion = 1 small handful or 80g of fruit
Lower potassium (up to 4 portions/day) - Apples, blueberries, blackberries, cherries, cranberries, fresh figs, grapes, grapefruit", nectarines, oranges (small), peaches, pears, raspberries, strawberries, tangerines /satsumas, tinned fruit (without the juice).
Please consult your doctor or pharmacist before eating grapefruit as this can interact with some medications.
DO NOT exceed 4 portions in total of lower potassium fruit and vegetables.
High in potassium – try to avoid - Kiwi, avocado, banana, rhubarb, dried fruit (e.g. raisins, figs, dates and prunes), blackcurrants, melon, pineapple, mango.
Star fruit is toxic to renal patients and therefore should be avoided.
Beverages (sugar free if diabetic)
Lower potassium – Most fruit squashes/cordials, fizzy drinks. Liqueurs/spirits. Tea.
High in potassium – avoid or use portion size if stated – all fruit juices/vegetable juices. High juice drinks. Coffee 1 cup/day. Beer/Wine. Hot chocolate/malted milk drinks. Bovril
Condiments/Seasoning
Lower potassium – Fresh herbs, garlic. Pepper, vinegar, mayonnaise, mustard, salad cream, pickles/chutney – if used on small amounts.
High in potassium – avoid or use portion size if stated – tomato sauce, brown sauce. DO NOT use LO SALT of other salt substitutes as these are high in potassium.
Snacks
Lower potassium – Boiled and jelly sweets. Chewing gum, marshmallows, mints.
High in potassium – avoid or use portion size if stated – potato crisps, nuts, Bombay mix, chocolate/toffee/fudge, twiglets, dried fruit, liquorice.
Food manufacturers are increasingly adding potassium chloride to foods. Check the label for potassium chloride in the ingredient list.
Name:
Dietitian:
Telephone: 0161 206 1994
Email: renaldietitians@nca.nhs.uk