For kidney problems, prioritize low-phosphorus, low-potassium fish like tilapia (204 mg P/100g), tuna (light canned 137 mg), shrimp/crab (120 mg), and sea bass (210 mg). These provide high-quality protein and omega-3s without overloading filtration, per NKF guidelines—aim 2-3 servings weekly.
Top Choices
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Tilapia: Lowest P (204 mg), mild flavor.
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Tuna (canned water): 137 mg P, convenient.
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Shrimp/Snow Crab: 120 mg P, low K.
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Salmon (moderate): 313 mg P but omega-3 benefits; limit portions.
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Cod/Flounder: ~250-300 mg P, fresh low Na.
Avoid High-P: Sardines (490 mg), some shellfish.
Nutrition Table (per 100g cooked)
| Fish | Phosphorus (mg) | Potassium (mg) | Notes |
|---|---|---|---|
| Tilapia | 204 | 380 | Best overall |
| Tuna (canned) | 137 | 176 | Easy prep |
| Shrimp | 120 | Low | Versatile |
| Sea Bass | 210 | Low | Omega-3 |
| Salmon | 313 | 439 | Portion control |
Fresh > canned; rinse for Na. Consult dietitian for stage-specific limits.
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