Nutrition

Dear people affected by chronic kidney disease
Dear relatives
Dear interested parties

There is a lot of information on the Internet, in newspapers and brochures about what people with kidney disease should eat. This information often appears contradictory and confusing. The Swiss Kidney Foundation would like to help you understand and categorise this information.

Nutrition plays a central role in the treatment of chronic kidney disease. A healthy and balanced diet can have a positive influence on the course of the disease. It also has an effect on the underlying factors that originally contributed to the development of kidney disease. Patients with diabetes or obesity benefit especially from an adapted diet. High blood pressure can also be reduced with the right diet.

The most important dietary recommendations are listed in the following chapters. They vary depending on the stage of your illness and your individual situation. Always follow the recommendations of your healthcare professional. It is also advisable to seek advice from a Renal Dietician (nutritionist). They will help you to personalize your diet to find the optimum balance between kidney health and quality of life. These consultations are covered by basic insurance with a doctor’s prescription.

Kidney-friendly food

  • Kidney-healthy diet
  • Low-salt diet
  • Further recommendations

Adapting the diet to declining kidney function

  • No excess of protein
  • Depending on the severity of kidney function loss: phosphate and potassium-reduced diet
  • Medication support

Adapting the diet to renal replacement therapy

  • Adaptation to renal replacement therapy – HD (Hemodialysis), PD (Peritoneal dialysis)
  • Fluids
  • Phosphate and potassium-reduced diet
  • Medication support

Adapting the diet to renal replacement therapy

  • Adapting to renal replacement therapy – transplantation
  • Avoiding foods that can influence the effects of immunosuppression
  • Food hygiene
  • Prevention of a decrease in bone density

List of renal dieticians

Dietary recommendations for kidney stones containing calcium or uric acid

Recipes in calendar form / cook books / links to great general recipes

We would like to thank the following persons who played a key role in the creation of the Nutrition website:

  • Salome Lex | Stiftungsratsmitglied | Leiterin Ernährungsberatung,  Klinik für Endokrinologie, Diabetologie, Osteologie und Stoffwechselerkrankungen | Kantonsspital St. Gallen
  • Sabine Herzig | Stiftungsratsmitglied | Pflegeexpertin APN, Universitätsklinik für Nephrologie und Hypertonie | Inselspital Bern
  • Seraina von Moos| Stiftungsratsmitglied | Leitende Ärztin Nephrologie | Luzerner Kantonsspital
  • Jacinthe Zabloz | Diététicienne ASDD – BSc HES-SO en Nutrition et diététique, Hôpital du Valais – Centre Hospitalier du Valais Romand (CHVR)
  • Olivier Bonny | Stiftungsratsmitglied | Klinikchefarzt,  Nephrologie – HFR – Kantonsspital |  Freiburg
  • Dusan Harmacek | Stiftungsratsmitglied |Oberarzt, Klinik für Nephrologie | Unispital Zürich
  • Francois Verrey | Stiftungsratsmitglied | Physiologie emeritiert UZH
  • Daniel Teta | Chef du service de Néphrologie, Hôpital du Valais | Sion
  • Andrew Hall | Institute of Anatomy, University of Zürich | Zürich
  • Pietro Cippà | Stiftungsratsmitglied | Chefarzt Transplantationsimmunologie und Nephrologie, Universitätsspital | Basel
  • Jennifer Scotti-Gerber | Nefrologia, Ospedale Regionale | Lugano

«I live healthy and enjoy the present and listen well to my body»

Thomas Hunziker, Member of the Foundation Board