A GOOD MATCH:

MERGING THE HEART

AND KIDNEY DIETS
In most cases, people with chronic kidney disease (CKD) already have a
diagnosis of heart disease or arteriosclerosis. Working with your care team
to help you manage these conditions is very important, and part of that
plan is eating a heart-healthy diet together with a kidney-friendly diet.
 BUT HOW DO YOU MAKE A “LOVE
CONNECTION” BETWEEN THESE TWO
DIETS? LEARN MORE ABOUT THE kidney diet
and the heart-healthy diet to discover how
combining the two can help you develop and
resume a better quality of life.
Main factors of a heart-healthy diet

• Cholesterol: Lower intake to reduce cholesterol

levels and enhance the effect of cholesterol-
lowering medications.
• Trans-fats and saturated fats: Avoid hydrogenated
foods such as shortening and margarine; choose
lean meats, fish, poultry, and fat-free or low-fat
dairy products within the guidelines of your
kidney diet.
3. Omega-3 fatty acids: Include fish in your diet at least twice a week with
albacore tuna, herring, mackerel, rainbow trout or salmon.
4. Fat: Moderate intake with healthy fats such as olive oil or canola oil, nuts
and avocado.
5. Fruits and vegetables: Add more to your daily menu to increase antioxidant
intake. If you are on a potassium restriction, choose low-potassium fruits and
vegetables, and check with your dietitian as to how many servings you should
include each day.
6. High-fiber foods: Choose fiber-rich foods within the guidelines of your diet.
 HOW TO BUILD A
RELATIONSHIP
BETWEEN THE HEART
AND KIDNEY DIETS

• Protein consumption for people

who are not on dialysis are
usually advised to decrease their
protein intake to prevent the build
up of waste products in their
blood. Cutting down on animal
protein can also decrease
saturated fat which is healthy for
your heart. People on dialysis
need higher amounts of protein
and can choose from fish, skinless
poultry and very lean cuts of
meats. Talk with your dietitian
about including some meatless
meals with non-animal protein
sources such as soy products.
 Sodium reduction is good for kidney and
heart health—the lower it is the better for
most people. According to the Dietary
Guidelines for Americans 2010, people
should limit sodium to 2,300 mg daily. For
people who are 51 years-old and older,
African Americans (at any age), and those
who have hypertension, diabetes or kidney
disease, the recommendation is 1,500 mg
sodium per day. To keep your sodium intake
in this range, avoid processed and cured
foods, fast foods and do not add salt to your
food.

A low-phosphorus diet and medications that

help to control phosphorus are usually
required by people on dialysis. Phosphate
additives in our food supply are a growing
problem, and research has shown that
people with high phosphorus levels have a
greater risk for cardiovascular events.
Avoiding phosphate additives is good for
both diets. If a stricter low-phosphorus diet
is required, you may need to limit some
heart-healthy foods that are naturally high
in phosphorus such as fat-free and low-fat
dairy products, nuts, chocolate and dried
beans.
Potassium is abundant in fruits, vegetables,
nuts, milk and yogurt—foods that are
heart-healthy. This is one area where the
diets conflict. While high potassium intake
is good for people with healthy kidney
function, most people with kidney disease
must limit the amount of potassium they
eat so it will not build up to dangerous
levels in their blood. Know your potassium
lab results and discuss how much
potassium you need to consume with your
dietitian and physician. If you are on a
low-potassium diet, include the
recommended servings of lower potassium
fruits and vegetables for the antioxidants
and anti-inflammatory benefits.

Fat and sugars are limited in a heart-healthy

diet, but some people with CKD have
difficulty eating enough calories. A liberal
diet with extra fats and sweets may be
prescribed to help prevent unwanted weight
loss and malnutrition.
 Cholesterol control through diet is
part of a heart-healthy diet, and many
CKD patients are on cholesterol-
lowering medications. However,
avoiding saturated fats and trans-fats
is more critical.