How to Read Food Labels When Youâre on Dialysis
Managing what you eat becomes especially important when you are living with kidney disease. While packaged foods are not ideal for kidney care, there may be situations where they are unavoidable. In such cases, knowing how to read food labels becomes an important part of staying healthy and informed.
That is where reading food labels comes in. It helps you understand exactly what is in the food you are buying and gives you the power to make safer choices. If you are a guest on dialysis or caring for someone with kidney disease, this simple habit can make a big difference in your daily health.
Why Labels Matter in Kidney Care
Chronic kidney disease affects how your body handles nutrients like sodium, potassium, phosphorus, and fluids. Too much of any of these can lead to swelling, high blood pressure, weak bones, or heart complications.
Packaged foods may look harmless but often contain high levels of these nutrients in the form of preservatives or additives. Reading the label helps you avoid unwanted surprises and choose what supports your treatment plan.
What to Check First
Start by looking at the Nutrition Facts panel. The most important detail is the serving size, on which all other values are based. If a pack says 140 mg of sodium per serving but the serving size is very small, you may end up eating two or three times that amount.
Always calculate the nutrient values based on how much you actually eat, not just what is shown.
Watch Out for Sodium
Sodium is one of the first things to check. High sodium intake can lead to fluid buildup and strain your heart. A good rule is to choose items with less than 140 mg sodium per serving.
Also, look for other names for sodium in the ingredients list. These include:
MSG (monosodium glutamate)
Baking soda or baking powder
Sodium nitrate
Sodium benzoate
Even labels that say âreduced sodiumâ may still be too high for kidney guests, so always check the actual number.
Look for Phosphorus Additives
Phosphorus is often added to processed foods to preserve texture or extend shelf life. These additives are absorbed more easily than natural phosphorus and can harm your bones and blood vessels.
Look for ingredient names that contain âphosâ, such as:
Calcium phosphate
Disodium phosphate
Sodium hexametaphosphate
If you see these, it is better to choose another option.
Keep an Eye on Potassium
Potassium is not always listed on the label, but when it is, aim for less than 200 mg per serving if you are on a restricted plan. Be cautious of ingredients like potassium chloride, which is sometimes used in âsalt-freeâ products.
Also, check for hidden sources like tomato paste, dried fruits, or potato-based snacks.
Do Not Forget Fluids
Some foods that seem solid actually count toward your fluid intake. These include canned soups, gravies, sauces, jellies, and even frozen treats. Watch the total weight or moisture content if listed.
What to Choose
Look for labels that say:
Low sodium (under 140 mg)
No added phosphates
Low potassium or no potassium chloride
Short, simple ingredient lists
Always compare brands, as the same food can vary widely in sodium, phosphorus, and potassium content. Keep a list of red-flag ingredients handy, either printed or saved on your phone. You can also explore renal-friendly apps if advised.
Most importantly, make any food-related decisions only after consulting your medical team. They understand your specific health needs and will guide you toward choices that truly support your care.
