Vegetarian Renal Diet

It is possible to follow a vegetarian lifestyle while maintaining a renal diet. However, there are a few
things you should know.

Benefits1 Risks1
Not eating enough protein
Better blood sugar control
Losing too much weight
Better blood pressure
Not getting enough vitamins and minerals
Decreased risk of heart disease
Eating too much potassium and phosphorus
Phosphorus is present in all food. Always take your phosphate binder as
prescribed by your doctor.

Protein2
Protein is especially important in maintaining lean muscle mass and promoting wound healing. It can
be harder to eat enough protein on a vegetarian diet due to the potassium and phosphorus content of
fruits and vegetables. Some vegetarian protein foods may be similar to an animal source for example:
 3-ounce serving of chicken has 102 calories, 19 g protein, 284 mg potassium, and 181 mg
phosphorus (approximately 90 mg phosphorus is absorbed).
 1-cup of tofu contains 151 calories, 18g protein, 298 mg potassium, 228 mg phosphorus
(approximately 70 mg phosphorus is absorbed).

Vegetarian Protein Sources Serving Size

Lentils ½ cup
Beans ½ cup
Soy products (milk, tofu, tempeh, cheese, etc) See label
Nuts or nut butters 2 tablespoons
Seeds 2 tablespoons
Eggs 1
Quinoa ½ cup
Greek yogurt 6 ounces
Cottage cheese ¼ cup

Fruit and Vegetables3

Fruits and vegetables naturally contain potassium in various amounts. Produce that is high in
potassium needs to be avoided. From the allowed list you can eat up to 5 servings a day.
 A serving is ½ cup or 1 small piece

Fruits Allowed
Fruits to Avoid
(limit to 3 servings a day)
Apple (limited juice) Apricots
Blackberries Avocado/Guacamole
Blueberries Banana
Cherries Cantaloupe
Cranberry Dried Fruits
Grapefruit (no juice) Honeydew
Grapes Guava *
 Peaches Kiwi
Pear Mango*
Pineapple (limited juice) Nectarines
Plums Orange*
Raspberry Papaya*
Strawberries Prunes*
Tangerines Rhubarb
Watermelon (limited to 1 cup) Tropical Fruit Salad/Cocktail
*Including juice forms.

Vegetables Allowed
Vegetables to Avoid
(limit to 2 servings a day)
Asparagus Artichoke
Beans and bean sprouts (snap, green, waxed) Beets*
Cabbage (except pak choi) Broccoli*
Carrots Dried beans and peas, other legumes
Cauliflower Dark Green Leafy Vegetables (collards, spinach)
Celery Potatoes*
Corn Squash
Cucumber Sweet Potatoes*
Eggplant Tomatoes (2 thin slices is okay)
Garden Peas Tomato juice, sauce, and spaghetti sauce
Lettuce Soybeans
Mushroom Parsnips
Okra
Onion
Pepper (any variety)
Radish
Turnip, white
Zucchini
*These vegetables can be leached and consumed in limited quantities. See attached leaching instructions.

Note: If you eat any fruits and vegetables not listed above, please discuss these foods with your
dietitian prior to consuming.

Grains, Breads, and Cereals4,5

Whole grains are great sources of nutrients and fiber. Whole grains are better choices than refined
grains because less phosphorus is absorbed. For example, choose brown rice not white rice. Aim to
eat at least 6 servings per day.
 One serving of grains or cereal is ½ cup cooked
 One serving of bread is 1 slice
Best Choices
100% Whole wheat bread
Whole grain pasta
Brown rice
Barley
Couscous
Quinoa
 Popcorn (unsalted)
Multigrain Crackers
Oatmeal (avoid flavored packets)
Cream of Wheat
Whole grain cereals (multi-grain Cheerios, shredded wheat, etc.)
Dairy5
Dairy is a great source of protein however many dairy foods are high in phosphorus which can
negatively impact bone health. If you choose to consume dairy products limit your intake to 1 serving
per day.
 One serving is equal to ½ cup or 1 oz of cheese.

Dairy Foods
Milk
Ice Cream
Pudding
Yogurt
Cheese
Cream-based soup
Fats5
Fats help you feel full and maintain your weight. Limit fat to 6-8 servings per day.
 One serving is 1 tablespoon
Examples
Margarine
Butter
Oil
Cream cheese
Non-dairy creamer
Salad dressing (low-sodium)
Sour cream
Whipped cream
Example Menu5
Breakfast
Fruit: ½ cup canned fruit, berries, or juice
Egg: 1 fried, poached, scrambled, or boiled
Toast (2 slices) with margarine or cornbread, roll, English muffin, bagel
OR
Pancakes (2 medium) or French Toast (2 slices) with syrup and margarine
OR
One-cup cereal with ½ cup milk
Lunch
Protein: ½ cup lentils or tofu OR 2 tablespoons nuts or nut butter
Bread: 2 slices for sandwich or 1 roll
½ cup vegetable or salad
Dessert: 1 allowed fruit
Dinner
Protein: ½ cup cooked quinoa or beans
Grains: 1 cup cooked brown rice, whole grain pasta, or couscous
½ cup vegetables or salad
 Dessert: 1 allowed fruit, cake, or pie
Snack
Whole grain crackers, unsalted popcorn
Fruit: 1 allowed fruit

Resources:
1. Sparks B. Nutritional considerations for dialysis vegetarian patients, part one. J Renal Nutr.
2018;28(2):e11-e14. doi: 10.1053/j.jrn.2017.12.002.
2. Sparks B. Nutritional considerations for dialysis vegetarian patients, part two. J Renal Nutr.
2018;28(3):e19-e23. doi: 10.1053/j.jrn.2017.12.004.
3. Department of Nutrition Services. “How to control your potassium”. University of Virginia
Health System.
4. Patel C. The vegetarian diet and chronic kidney disease. DaVita Kidney Care website.
www.davita.com/diet-nutrition/articles/advice/the-vegetarian-diet-and-chronic-kidney-disease.
Accessed January 14, 2019.
5. Department of Nutrition Services. “Yes foods for renal diet”. University of Virginia Health
System. Published 2009.