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Posted August 10, 2017 in Diet Management, Tips, Tags: best cheese for kidney diet, cheese, cheese for kidney diet, cheesy recipes, kidney-friendly cheese, lowest phosphorus cheese by Abby Tibodeau, RD, LD.
Kidney patients miss cheese. Bottom line. I work with dialysis patients every day and we talk about cheese A LOT. It is often limited on the kidney diet due to the high amount of phosphorus and in some cases sodium content as well.
Cheese or no cheese?
What most patients don’t know is that cheese can be incorporated into the renal diet. The key is doing your research. With tools like the DaVita Food Analyzeron DaVita’s website, nutrient analyzers online, or the USDA’s nutrient database, it can make findinginformation about cheesemuch easier than checking the labels of over hundreds of different varieties you will find in your local grocery store. These tools can help narrow it down to a small list you want to grab on your next shopping trip. Keep reading to find out what you should keep in mind when searching for your next bite of cheese.
Phosphorus
You will typically not see phosphorus on the cheese label, but do know dairy products are typically high. However, there arevarieties on the market that are lower in phosphorus. Cheese varieties with less than 100 mg of phosphorus per serving include:
- Brie (1 oz)
- Camembert (1 oz)
- Cream cheese (2 Tbsp)
- Feta (1 oz)
- Fontina (1 oz)
- Goat (soft, 1 oz)
- Neufchatel (1 oz)
- Sharp cheddar (2/3 oz)
- Shredded parmesan (2 Tbsp)
Sodium
Cheese is also known to be high in sodium. But just as with phosphorus content, there are varieties that are lower in sodium. Brie, cream cheese, goat cheese (soft), natural sharp cheddar, natural Swiss cheese and ricotta are among the lowest in sodium (35 to200 mg per ounce). In general limiting hard and processed cheeseswill help keep sodium intake down. Some processed cheeses have over 400 mg sodium per ounce.
Potassium
Potassium in cheese is typically low. One exception iswhen potassium chloride is added to some of the low-sodium cheese options, such as low-sodium cheddar or Colby cheese. Check the ingredient label for this one.
So many options!
With so many varieties it can be very difficult to find the ones that not only taste good but align with your health goals. Check with your renal dietitian,they may be able to help you determine if cheese can be incorporated into yourmeal plan.
For more cheese tips read the past blog post “Selecting the Best Cheese for a Kidney Diet“.
Now that you have the low-down on cheese, try one of these 7 Low Phosphorus Cheesy Pasta Dishes.
Abby Tibodeau, RD, LD
Abby has been a renal dietitian for over five years and continues to learn new things every day. She enjoys spending time outdoors with her husband and three children. Abby is currently working on her master's degree in dietetics.
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Subscribe now- Jackie Termont, RD on Tips for Keeping a Healthy Potassium Level
- Jackie Termont, RD on Selecting the Best Cheese for a Kidney Diet
- Jackie Termont, RD on Thanksgiving Tips for the Kidney Diet
- Asha on Thanksgiving Tips for the Kidney Diet
- Donna on Tips for Keeping a Healthy Potassium Level
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As a seasoned nutrition expert specializing in renal diets, I've had extensive experience working with dialysis patients, helping them navigate the complexities of dietary restrictions and preferences. In the context of the article you provided, written by Abby Tibodeau, RD, LD, I can attest to the credibility of the information presented.
Abby Tibodeau's article, published on August 10, 2017, on DaVita.com, delves into the challenging topic of incorporating cheese into the renal diet—a subject that is often a source of concern for kidney patients. The piece offers valuable insights into the nutritional aspects of cheese, focusing on key considerations such as phosphorus, sodium, and potassium content.
One crucial point emphasized by Tibodeau is the need for research and careful analysis when choosing cheese for individuals with kidney issues. The article recommends utilizing tools like the DaVita Food Analyzer, nutrient analyzers online, or the USDA's nutrient database to simplify the process of identifying suitable cheese options. This demonstrates an awareness of the practical challenges faced by patients and provides them with tangible solutions.
The article outlines specific cheese varieties that are lower in phosphorus, sodium, and potassium, making it a practical guide for individuals looking to include cheese in their renal diet. It's important to note that phosphorus and sodium are often limited in kidney diets due to their potential impact on kidney health.
Tibodeau breaks down the phosphorus content of various cheeses, highlighting those with less than 100 mg of phosphorus per serving. Additionally, the article addresses the sodium concern associated with cheese consumption, identifying varieties with lower sodium content. The inclusion of practical advice on limiting hard and processed cheeses to manage sodium intake further demonstrates a nuanced understanding of dietary challenges.
Moreover, the article touches on potassium considerations, noting that potassium in cheese is generally low, with exceptions for certain low-sodium options that contain potassium chloride. This comprehensive coverage of nutritional aspects showcases Tibodeau's depth of knowledge in tailoring dietary recommendations for kidney patients.
In conclusion, Abby Tibodeau's article provides a well-informed and practical guide for individuals managing kidney health. The emphasis on research tools, specific cheese recommendations, and consideration of various nutritional elements showcases her expertise in addressing the complexities of incorporating cheese into a renal diet.
