Nutrition & Recipes

Nutrition and kidney disease - Information on what to eat to support your kidneys

Eating well when you have kidney disease is very important to help you stay as healthy and strong as possible. Including the right kinds and amounts of foods each day recommended for healthy eating can help your kidneys to work more easily and keep you well for longer. We recommend consuming a diet rich in vegetables, fruits, wholegrain cereals, lean meats, poultry, fish, eggs, nuts and seeds, legumes and beans and low-fat dairy products. It’s also important that you limit your salt, sugar, and fat intake.

Sometimes having kidney disease can make you feel unwell. Your appetite may not be so good, and food may taste different. This is because waste products produced from the foods you eat build up in the blood instead of being removed by the kidneys. The need to make changes to your diet depends on how well your kidneys are working. What is right for others may not be right for you

Kidney Friendly Cookbooks - Click Here

Renal Dietitian talking about Polycystic Kidney Disease (PKD) - Click Here

Eating well with High Blood Pressure - Heart Foundation - Click Here

More Information

Please note that the following video is aimed to help slow down the progression of kidney disease, and is not recommended for people on dialysis.

Managing Salt Intake


Salt, or sodium, is important for controlling blood pressure, but you need to strike the right balance. Too much sodium can increase your blood pressure, which is bad for both your heart and kidneys. Kidneys affected by disease cannot remove excess salt and fluid, so often they build up in your body, causing:

  • high blood pressure
  • swollen ankles, feet and hands
  • make you thirsty
  • puffy eyes
  • shortness of breath

Sodium is a mineral found in salt and in many of the foods you eat. Most (about 80%) of the sodium (salt) we eat comes from processed and takeaways foods.


  • Fresh is best. Choose fresh foods over packaged foods and takeaways.
  • Start using less salt in cooking, try adding ½ the amount of salt called for in recipes until you no longer add salt.
  • Compare food labels and choose the one lowest in sodium per 100g or 100ml.
  • Spice up your meals with herb and spices rather than salt.