Diet Recommendations for CKD Patients (Not on Dialysis):

Sodium Intake: Limit sodium to less than 2 grams (2000 mg) per day to manage blood pressure and reduce fluid retention. Avoid processed foods and excessive salt use in cooking.

Protein Management: For CKD stages 3-5, reduce protein intake to 0.8 g/kg/day of body weight to slow kidney disease progression. Focus on high-quality protein sources (e.g., lean meat, poultry, fish, eggs).

Potassium Monitoring: Individualize potassium intake based on serum potassium levels. If potassium levels are high, reduce intake of potassium-rich foods like bananas, tomatoes, and oranges.

Phosphorus Control: Limit foods high in phosphorus, especially processed foods and cola drinks. Prefer low-phosphorus alternatives like rice milk or non-dairy creamers.

Fluid Intake: Maintain fluid balance according to clinical conditions, avoiding excessive intake to prevent fluid overload.

Healthy Fats: Promote heart health by incorporating healthy fats (e.g., olive oil) and reducing saturated fats.

Carbohydrate Choices: Choose complex carbohydrates such as whole grains and avoid excessive sugar.

Caloric Intake: Ensure adequate calorie intake to prevent malnutrition, adjusting for weight and energy needs.

Phosphate Binders: Consider phosphate binders if dietary control is insufficient to manage phosphorus levels.