Diet and Nutrition Facts

 A healthy diet for Nephrotic Syndrome consists of low salt, fat and cholesterol, with emphasis on fruits and vegetables.

NOTE: The amount of protein and fluid a patient with Nephrotic Syndrome should have depends on the patient’s current condition, age and weight, thus it is very important that a nephrologist be consulted. As such, this fact sheet should not be considered medical advice and is not meant to replace medical advice. Also, this is NOT geared towards those experiencing dialysis or transplant. If a food allergy or intolerance is suspected, it can be monitored and tested.

Healthy Diet:
• Low sodium (salt) - helps with swelling in the hands and legs
• Lots of fresh fruit and vegetables - fiber such as whole grains, fruits and vegetables can help lower total and LDL cholesterol
• Low fat (1% or skim) dairy products
• Lean cuts of meat, less red meat, more chicken and fish
• SOMETIMES fluids should be restricted, as determined by a nephrologist
• SOMETIMES protein levels should be increased or decreased, as determined by a nephrologist
• RARELY should potassium or phosphorous be restricted, only if kidneys are failing and as determined by a nephrologist

Rules of Thumb:
• Shop the outer rim of the grocery store, where usually the items are fresh, not boxed
• Fresh is Best!
• Cook from scratch
• If you must buy foods in boxes or cans choose those with less than 150 milligrams of sodium per serving
• Get into the habit of READING THE NUTRITION LABEL

Sodium:
• Too much sodium can contribute to high blood pressure and edema
• Most sodium in our diet comes from processed foods and salt
• We have learned to like salt and it takes time to unlearn the preference for salt
• Most people consume too much sodium on a daily basis

Protein:
• We need protein for overall health, muscle maintenance, and to fight infections
• Research has not absolutely proved benefit of low protein diet to preserve kidney function
• Goal is moderate protein intake, but consult with a nephrologist
• Good sources of protein are lean meats, will trimmed poultry, eggs (limit 2 per week), fish, shellfish, beans, and nuts

How to limit fat and cholesterol:
• Limit whole eggs to 2 per week, use egg substitutes or whites only
• Use lean meats, well trimmed, poultry w/o skin, fish, shellfish, beans, nuts
• Use healthy oils such as olive, canola, safflower, sunflower
• Limit saturated fats (dairy, animal fat) and eliminate trans fat (partially hydrogenated oils found in processed and fast food)

Helpful Links:
• American Dietic Association - Eatright.org (here)
• Davita's Kidney-Friendly Recipes (here)
• Nutrition Vista (here)
• Renalinfo (here)
• Kidseatright.com (here)
• Youngwomenshealth.org (here)
• New England Dairy Council (here)