MUSC Kidney Specialist Urges Low-Salt Diet for Chronic Kidney Disease, Especially in Stages 4 and 5
Updated
Updated · South Carolina Public Radio · Jun 30
MUSC Kidney Specialist Urges Low-Salt Diet for Chronic Kidney Disease, Especially in Stages 4 and 5
1 articles · Updated · South Carolina Public Radio · Jun 30
Summary
Dr. Natalie Freidin said diet can help manage chronic kidney disease by slowing progression in early stages, when treatment often centers on controlling high blood pressure and diabetes.
High-sodium takeout, restaurant and packaged foods were flagged as key risks because salt drives fluid retention and raises blood pressure, increasing strain on the kidneys.
Plant-based foods were recommended under National Kidney Foundation guidance, with fruits, vegetables and beans encouraged; frozen produce was cited as a lower-cost option with no nutritional disadvantage versus fresh.
Stage 4 and 5 kidney disease requires stricter limits on salt, phosphorus and potassium, Freidin said, noting dried fruits such as prunes and dates can contain more potassium than bananas.
National Kidney Foundation resources include substitution charts for foods high in sodium, phosphorus and potassium, offering patients practical alternatives as kidney disease advances.