Kamil Perry
Cheese is a beloved food for many, but its consumption is often limited on kidney diets due to its high phosphorus, sodium, and, in some cases, potassium content. While cheese can be incorporated into a renal diet, it is important to be mindful of frequency and portion sizes. People with kidney disease should aim for low-phosphorus, low-sodium, and low-potassium cheeses, and they may need to limit their daily intake of cheese to 1 ounce (30 grams). The type and amount of cheese that can be consumed depend on the stage of kidney disease and the type of dialysis received.
| Characteristics | Values |
|---|---|
| Phosphorus content | Many cheeses are high in phosphorus, but some are suitable for kidney disease. |
| Sodium content | Many cheeses are high in sodium, but there are lower-sodium options available. |
| Potassium content | Potassium in cheese is typically low, but some low-sodium cheeses may contain added potassium chloride. |
| Protein content | Cheese is typically high in protein, but people with kidney disease may need to limit their protein intake. |
| Calcium content | Cheese is a good source of calcium. Eating calcium with meals can help prevent calcium oxalate stone formation. |
| Vitamin content | Cheese contains vitamins B12 and A. |
| Probiotics | Some cheeses may contain probiotics or "good" bacteria, including Swiss, Gouda, Gruyere, Cheddar, and Cottage Cheese. |
| Renal diet | Cheese is often limited on renal diets due to its phosphorus and sodium content, but it can be incorporated in moderation with mindful portion sizes. |
| Recommended cheeses for kidney disease | Goat cheese, grated parmesan, mozzarella, Monterey Jack, Swiss cheese, Brie, cream cheese, ricotta, cottage cheese, and feta. |
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What You'll Learn
Phosphorus content in cheese
Phosphorus is a mineral that is essential for building strong bones and teeth and maintaining the body's natural balance. While phosphorus is crucial for health, it can become harmful when the kidneys cannot eliminate excess amounts from the body. This is a concern for individuals with kidney disease, as their kidneys may struggle to effectively remove phosphorus, leading to a build-up in the body.
Cheese is often mentioned as a food item that people with kidney disease should approach with caution due to its phosphorus content. Indeed, many varieties of cheese are high in phosphorus. However, it is worth noting that not all cheeses are equally high in phosphorus, and some varieties are lower in phosphorus content and may be suitable for individuals with kidney disease.
Processed cheese products, such as canned spray cheese, pasteurized cheese, and processed American cheese, tend to have higher phosphorus content due to added phosphorus ingredients. These added phosphorus compounds are easily absorbed by the body and can contribute to elevated phosphorus levels. Therefore, it is recommended to check ingredient labels and avoid products with ingredients containing "phos," indicating the presence of additional phosphorus.
On the other hand, certain types of cheese are naturally lower in phosphorus and may be safer choices for individuals with kidney disease. Examples of low-phosphorus cheeses include goat cheese, grated parmesan, mozzarella, Monterey Jack, Swiss cheese, Brie, cream cheese, ricotta, and margarine. These cheeses can be enjoyed in moderation by those with kidney disease, but it is always advisable to consult with a kidney dietitian or healthcare professional for personalized guidance.
It is important to note that the amount and type of cheese that can be included in a kidney-friendly diet may vary depending on the stage of kidney disease and the specific treatment or dialysis regimen. Daily home and nocturnal hemodialysis remove more phosphorus from the body, allowing for a potentially higher cheese intake. However, patients receiving peritoneal dialysis still need to limit phosphorus consumption. Therefore, it is crucial to seek professional advice to determine the appropriate amount and types of cheese that align with individual kidney health needs.
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Sodium content in cheese
People with kidney disease are advised to limit their intake of sodium, phosphorus, and potassium. While cheese is a good source of calcium, protein, vitamin B12, and vitamin A, many varieties are high in phosphorus and sodium.
The recommended sodium intake for people with chronic kidney disease is 2300 mg per day. Processed cheese products, such as cheese sauce, canned spray cheese, pasteurized cheese, and processed American cheese, tend to have higher sodium content. For example, process cheese has a mean sodium content of 1242 mg/100 g, while string cheese averages 724 mg/100 g, and cheddar averages 615 mg/100 g. Therefore, those with kidney disease should opt for low-sodium cheese options.
Some cheeses that are lower in phosphorus include goat cheese, grated parmesan, mozzarella, Monterey Jack, Swiss cheese, and Brie. Additionally, some dairy products that are lower in phosphorus include margarine, cream cheese, heavy cream, ricotta, and brie cheese.
It is important to note that the amount and type of cheese that can be included in a kidney-friendly diet will depend on the individual's specific health condition and the stage of kidney disease or type of dialysis they are receiving. Consulting with a kidney dietitian is advisable to determine the appropriate amount and type of cheese that can be included in the diet.
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Potassium content in cheese
For people with kidney disease, it is important to monitor their potassium, phosphorus, and sodium intake. Phosphorus, a mineral that is usually good for health, can contribute to low calcium levels and lead to bone fractures if the kidneys cannot eliminate excess amounts from the body. Similarly, potassium is a chemical element essential for life, but high levels can cause an irregular heartbeat or even a heart attack.
Since cheese is made from milk, it is reasonable to suspect that it contains high amounts of potassium. Indeed, cheese does contain potassium, with an average of 35 milligrams per ounce. However, the potassium content varies across different types of cheese. For example, one cup of low-fat cottage cheese, considered a high-potassium food, contains 217 mg of potassium. On the other hand, cheeses that are typically consumed in smaller portions, such as feta cheese, are considered low-potassium options. Feta cheese, with about 4 grams of protein per ounce, is one of the lowest potassium cheeses, making it a kidney-friendly option.
Processed cheese products, such as cheese in a can, tend to have higher potassium content. Additionally, certain types of cheese, such as Swiss, Gouda, Gruyere, cheddar, and cottage cheese, may contain probiotics or "good" bacteria that can improve digestive health. For those with kidney disease, it is recommended to consult a doctor or dietitian to determine their personal limits for potassium and incorporate cheese into their diet accordingly.
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Protein content in cheese
Cheese is a nutrient-dense food, providing protein, fats, and minerals. The protein content in cheese varies depending on the type of cheese. For instance, hard cheeses like Parmigiano-Reggiano and aged cheddar contain more protein per serving than softer cheeses. One ounce of hard cheese contains about 8 grams of protein, while a half-cup of soft cheese like cottage cheese has about 14 grams.
Mozzarella, a popular and mild-tasting cheese, contains 6.9 grams of protein per ounce or 9.6 grams per 100 calories. Other high-protein cheeses include Swiss cheese, with 7.7 grams of protein per ounce, and provolone, with 7.3 grams per ounce. Gruyere, a firm Swiss cheese, has 8.5 grams of protein per ounce or 7.2 grams per 100 calories. Gouda, a creamy and mild-tasted cheese, has approximately 7 grams of protein per ounce.
While cheese is a good source of protein, it is also high in phosphorus, sodium, and saturated fat. For individuals with kidney disease, it is important to limit the intake of these nutrients. Lower-phosphorus cheeses, such as goat cheese, grated parmesan, mozzarella, and Swiss cheese, are recommended for those with kidney disease. The amount and type of cheese that can be included in a kidney-friendly diet may depend on the stage of kidney disease and the type of dialysis received.
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Recommended cheeses for kidney patients
Kidney patients are often told to limit or avoid cheese due to its phosphorus content. However, not all cheeses are created equal, and some are lower in phosphorus and sodium, making them more suitable for people with kidney disease. Here are some recommended cheeses for kidney patients:
Low-Phosphorus Cheeses
Cheeses that are naturally lower in phosphorus include soft cheeses such as cream cheese, cottage cheese, ricotta, and mascarpone. Other low-phosphorus options include feta, blue cheese, parmesan, goat cheese, mozzarella, Monterey Jack, Swiss cheese, and brie. These cheeses can be part of a kidney-friendly diet when consumed in moderation, typically limited to one to two ounces one to two times a week.
Low-Sodium Cheeses
For those watching their sodium intake, some cheese options include brie, cream cheese, ricotta, natural cheddar, and low-sodium cheese options.
Probiotic Cheeses
Cheeses that contain probiotics or "good" bacteria, which can improve digestive health, include Swiss, Gouda, Gruyere, cheddar, and cottage cheese.
It is important to note that the type and amount of cheese included in a kidney patient's diet may vary depending on their specific condition, stage of kidney disease, and individual needs. It is always recommended to consult with a doctor or dietitian to determine the appropriate portion sizes and frequency of cheese consumption.
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Frequently asked questions
Cheese is often limited on the renal diet due to its high phosphorus, potassium, and sodium content. However, it doesn't mean that people with kidney problems have to completely avoid cheese. Lower-phosphorus and sodium cheeses are more suitable for people with kidney disease.
The lowest in phosphorus are cream cheese, brie, parmesan and goat cheese. The lowest in potassium are feta and goat cheese. The lowest sodium options are ricotta, cottage cheese with no salt added, and Swiss cheese.
People with kidney disease should limit their intake of foods high in potassium, phosphorus, and sodium. This includes nuts, tomatoes, chocolate, and pre-packaged and processed lunch meats like bacon, salami, sausages, and hot dogs.
