How to choose ingredients [chronic kidney disease]


As mentioned in the category outline of “Kidney disease diet recipe”, I cook with high protein and limited daily intake of salt and potassium for dietary treatment for my husband with chronic renal failure. In this article, I will introduce the criteria for choosing ingredients and what kind of foods should be selected to make cooking easier.

In addition, I also introduce the ingredients and foods that I always buy at the my family.
Please use it if you are interested.


Even with the same ingredients, depending on how you choose, you may end up consuming too much potassium.
When the kidneys are unable to perform their filtering function satisfactorily, it becomes necessary to limit the amount of salt and at the same time reduce the intake of potassium. My husband has chronic renal failure and is in this situation right now. Based on these medical conditions, I am giving consideration to the following two diets.

  1. Choosing ingredients that are useful for making menus for chronic renal failure
  2. Choosing foods that save you the trouble of cooking

Please see this article for the above two points. I have written a separate article about cooking methods. Please see the following article.

About the nutritional intake of my husbands with chronic renal failure

My husband with chronic renal failure is 38 years old (as of 2021). Under the guidance of a doctor, the intake of certain nutrients is restricted as follows. I am thinking about menus based on this guidance.

  • 20g of protein per meal
  • Estimated daily intake of salt is 5.5g
  • Refrain from potassium intake
  • To prevent complications of heart failure, daily water content is around 1.5L

With regard to potassium, the amount of potassium in the body is regulated by medication and diet that lower the level of potassium. Regarding this point, the amount of potassium intake is not specified by the doctor at this stage, so please take that into consideration.


At this stage, there is no doctor’s guidance on phosphorus intake.

Ingredients and nutrients that tend to be deficient

I tried to make a kidney disease diet for my husband from 2020, and there were nutrients and ingredients that I tended to lack. This is also described in the recipe (← in preparation).

  • Dietary fiber
  • iron
  • calcium

About hydration

We sometimes eat miso soup and hot pot dishes. However, when I set aside my husband’s share, use less juice. We also make curries and stews. However, my husband does not refill. By doing so, he should refrain from ingesting potassium and salt contained in the broth. In the case of curry, tonkatsu and natto are always added to the toppings to supplement the protein.

One year has passed from 2020 to the present. It’s been one season, but when I looked at him by my side, I saw that the amount of water required changed depending on the season. In addition, he work with manual labor. Therefore, if the amount of water intake is the same on the day of work and on holidays, the person himself says that he is not feeling well or his legs are swollen. He also tells the doctor about this. On top of that, he is instructed, “Please adjust the daily water content based on 1.5L.”

Even in the nutritional guidance as of July 2021, the guidance on the daily water standard amount does not change. However, the rainy season in 2021 also caused dehydration as usual, and I escaped the difficulty by intravenous drip. When I consulted with a nutritionist teacher about this, he said, “If you feel something is wrong, try taking an oral rehydration solution. If you feel it is delicious, you think that the water is not supplemented in your body and you are dehydrated. It’s good. ” At first, is it about 10 bottles a month? However, it seems that other than this, dehydration check with oral rehydration solution is performed every day or every other day. I can’t adjust only the water content, so I keep it in my husband’s lunch bag. I have been observing since then, but it seems that his favorite coffee, juice, and sugar-free carbonated drinks have been replaced by tea or oral rehydration solution.

About the recipe I will introduce

This site is based on “Standard Tables of Food Composition in Japan 2020 (8th edition) / Ministry of Education “. Regarding the nutritional components of the recipe that I will update in the future, I will calculate the intake amount for one adult’s diet based on the component content described in this material.

①Ingredient selection

  • Fish and shellfish: seaweed, sashimi, octopus, shellfish
  • Meat: Chicken (gizzard, breast, breast, liver), pork (fillet), beef (peach)
  • Vegetables: Boiled vegetables

Ingredients that are no longer used

  • Seafood: salted salmon and salted mackerel, the following salted fish and cod roe, fish eggs, crustacean sashimi
  • Meat: Salted, grilled meat with sauce
  • Vegetables: Raw vegetables, unboiled vegetables

②Choosing foods that save you the trouble of cooking

  • Seafood: Frozen chopped white fish
  • Meat: Yakitori (sauce, not salt)
  • Vegetables: Frozen cut vegetables, unsalted nuts
  • Others: Koya tofu, buckwheat, spaghetti, grilled seaweed, natto, yogurt, mozzarella cheese, barley cereal, peanut rice crackers, fruit cans (pickled in syrup)

Foods that are no longer used

  • Canned tomatoes, raw vegetables, instant miso soup, dried noodles, sweet bread, snacks


I am an amateur when it comes to medical care and nutrition management, so I’m sorry if I misunderstand it with my poor expressions. We welcome your comments on my recipes. I also publish recipes on Pinterest. If you have an account, I’d be happy if you could spread it from the “Try” button!

コメント 思ったこと、なんでもどうぞ(^^)