I have to watch my what?

Sodium . . . Okay, I get that one.  Check.












Potassium . . . Right, that one is listed just under sodium - sometimes. 

Phosphorus . . . ???  Still a little murky on that one!  Okay, so I know what phosphorus is and I get that people with CKD need to watch the levels they eat.  Problem is, just as with potassium, companies aren't required to report that on the Nutritional Facts label.  



We know that a normal phosphorus level is 3.5-5.5 mg/dL, and that he should avoid foods that are greater than 200 mg in potassium - but we still need to determine exactly how that translates into what we need to do on a daily basis.  We found some estimated numbers for daily intake, but this is definitely two more questions to ask when Ben sees the nephrologist.   Regardless, keeping track of those numbers is proving to be  difficult.  


There are so many things we take for granted and do not even consider when we are "healthy."  Priorities change and things you never even considered before suddenly become bothersome.  Like the fact that companies are not required to report the levels of Potassium or Phosphorus on the Nutrition Facts label, but it is estimated that around 11% (approximately 23 million Americans) may have CKD (as found in Levey AS, Stevens LA, Schmid CH, et al. A new equation to estimate glomerular filtration rate. Annals of Internal Medicine. 2009;150:604–612. and reported on the National Kidney and Urologic Diseases Information Clearninghouse).  Admittedly, prior to meeting Ben and beginning this journey, it never crossed my mind for a second.  However, it's something that is on my mind often now.


It does take time to track this information down, but it isn't hopeless.  I have come across a couple sites that are very helpful in this matter.  One of them being the Davita website, which offers a great variety of kidney friendly recipes.  They also have a Food Analyzer tool that comes in quite handy.  Another helpful site has been the Nutrition Data page at http://nutritiondata.self.com/.  This page offers several Nutrition Management Tools, which have proven useful in finding some of this information.


While I realize these sites  certainly are not a be-all-end-all for nutrition information, and definitely no substitute for talking with your doctor and/or nutrition coach/dietician, they are nonetheless appreciated.  


Okay, that is my little rant for today, LOL.  Hopefully Ben can get some useful info from his nephrologist today to help us out in this matter.  I'll try to let you all know what kind of new and exciting, kidney friendly, recipes we try  - that are low in sodium, potassium, and phosphorus, of course! =)


UPDATE: The visit with the nephrologist went well today.  Ben's sodium and potassium levels are okay, but his phosphorus level was too high.  He says he accepts blame for that because he has been eating too much cheese and other dairy products lately.  We also have to be careful with low-sodium substitutes, as they often use potassium-sulfate or potassium-chloride, which would obviously be bad for the potassium level.  Now to focus more on that troublesome phosphorus . . .