With hyperkalemia, potassium levels in the blood are elevated, which can strain the heart and muscles. A low-potassium diet is essential. Here you can see which foods are classified as suitable or unsuitable with hyperkalemia.
With Hyperkalemia, 132 foods are currently allowed and 136 foods are not recommended. Check all foods in the interactive tool above.
Low-potassium foods are favorable with hyperkalemia: apples, grapes, rice, pasta, white bread, butter, oils, and most spices. These contain little potassium and can be consumed in normal amounts.
Foods very high in potassium should be avoided: bananas, oranges, tomatoes, potatoes, legumes, nuts, dried fruits, chocolate, and salt substitutes containing potassium chloride. Potassium additives in processed products should also be checked.
Excessively high potassium levels in the blood can impair heart function and in the worst case lead to life-threatening cardiac arrhythmias. People with kidney disease, heart failure, or taking certain medications are particularly at risk.
Yes, soaking and boiling vegetables and potatoes can reduce potassium content by 30 to 50%. Soaking, changing the water multiple times, and discarding the cooking water are established methods to reduce potassium with hyperkalemia.
Soak vegetables and potatoes in water overnight and discard the water. Cooking in plenty of water leaches potassium into the cooking water. Canned vegetables often have less potassium than fresh vegetables.
Low in potassium are apples, pears, pineapple, watermelon, blueberries, and cranberries. High in potassium and therefore to be limited are bananas, apricots, kiwi, avocado, and dried fruit.