PKD Life - Spring 2020 - 7

Limit phosphorus.
An imbalance in phosphorus becomes more
likely as kidney function
declines. Too much phosphorus can increase the
risk of heart and bone disease. A high phosphorus
level in the blood is a big
risk factor for cardiovascular disease in people
with advanced chronic
kidney disease.
Limit potassium.
If too much potassium
builds up in the blood,
it can prevent the heart
from working properly.
In fact, eating excessive
amounts of foods that
are particularly high in
potassium (such as melons, vegetable juice, and
low-sodium foods with
potassium chloride in the
ingredients) may lead to
fatal complications.

Reduce fluid intake.
Fluid recommendations
vary depending on each
person's urine output and
any edema. For someone who is still making
some urine every day, no
more than about 6 cups
of fluid are typically recommended. For people
who make no urine, that
amount decreases to no
more than 4 cups. The risk
of having fluid buildup
in the blood is that it can
cause heart failure.
Increase protein.
It's important to note
that protein needs do not
increase until a person
requires dialysis. This
is because of increased
nutrition needs and loss
of protein through the
dialysis process.

Mixed Greens With Balsamic Dressing

LATE STAGES, 4-5

As kidney function declines, nutritional needs change,
often significantly. You may be advised to:

PKDLIFE RECIPE
This salad from Mayo Clinic registered dietitians
Rachael Majorowicz, R.D.N., and Rebecca Schaffer,
R.D.N., is packed full of fresh and tasty ingredients
that are healthful at any stage of kidney disease.
It's low in sodium, potassium, and phosphorus
yet full of flavor and heart-healthy ingredients.

SALAD INGREDIENTS:

2 cups mixed greens
1⁄8 cup Craisins
¼ cup chopped apples or pears
2 tablespoons feta cheese
(optional)

DRESSING
INGREDIENTS:

¾ cup vegetable oil or olive oil*
¼ cup balsamic vinegar
½ tablespoon sugar (optional)
2 garlic cloves, pressed
¼ teaspoon dried oregano
1⁄8 teaspoon dried basil
1⁄8 teaspoon onion powder

You can also
add other
favorite
flavor s, such
as cucumbers,
bell pepp ers,
onion, snow
peas, or
carrots.

DIRECTIONS:
1 Combine oil, vinegar, sugar, garlic, and herbs.
Stir or shake well.
2 Pour 2 tablespoons over the mixed greens
and sprinkle Craisins, chopped fruit, and cheese
on top.
3 Cover and store the remaining dressing in
the refrigerator.
4 Shake or stir well before serving.

Makes 1 serving of salad and 8 servings of
dressing (2 tablespoons each).
Nutrition information per serving:
289 calories; 4 g protein; 19 g carbohydrates; 23 g fat;
8 mg cholesterol; 183 mg sodium; 268 mg potassium;
87 mg phosphorus; 130 mg calcium; 3 g fiber.

TOP TO BOTTOM: TOM WERNER/GETTY
IMAGES, YELENA YEMCHUK/GETTY IMAGES

*Olive oil will thicken and become cloudy when
chilled, so let it stand at room temperature for
30 minutes so it's easier to pour. You can
also use a mix of olive oil and vegetable
oil to prevent thickening.

CONSULT AN R.D.N.

If you have questions regarding
your specific nutrition needs, ask
for a referral to a registered dietitian
nutritionist (RDN) who specializes
in the management of people with
kidney disease.

TO L E A R N M O R E A B O U T N U T R I T I O N A N D P K D, V I S I T P K D C U R E .O R G / N U T R I T I O N

PKD_SP20_06-07_EatingWell.indd 7

3/30/20 11:14 AM

http://www.PKDCURE.ORG/NUTRITION

PKD Life - Spring 2020

Table of Contents for the Digital Edition of PKD Life - Spring 2020