Renal diet
A renal diet is a diet aimed at keeping levels of fluids, electrolytes, and minerals balanced in the body in individuals with chronic kidney disease or who are on dialysis. Dietary changes may include the restriction of fluid intake, protein, and electrolytes including sodium, phosphorus, and potassium. Calories may also be supplemented if the individual is losing weight undesirably. The diet may help limit the buildup of waste products within the body and reduce strain on the kidneys, as well as reduce blood pressure and lower the risk of fluid build-up around the heart and lungs. Phosphorus  restriction can help maintain bone health, as phosphorus buildup in the blood results in the leaching of calcium from bones and subsequently an increased fracture risk. The evidence supporting uptake of a renal diet and a reduction in cardiovascular events and mortality is limited, but dietary interventions may increase health-related quality of life and estimated Glomerular Filtration Rate (eGFR) while lowering serum albumin and serum cholesterol levels. The restrictiveness of a renal diet depends on the severity of the patient's kidney disease, and the diet should be undertaken with the advice of a dietician. According to the National  Institute of Diabetes and Digestive and Kidney Diseases, all CKD patients should reduce sodium consumption, eat small portions of high-quality protein, and choose heart-healthy foods (like low-fat proteins, fruits, vegetables, and legumes) to avoid fat buildup in the arteries. Patients with more severe disease and compromised kidney function should reduce phosphorus and potassium consumption. Individuals with advanced kidney disease may also need to increase iron intake through food or supplements. Foods that are often limited or avoided on a renal diet include foods with high water content, oranges and orange juice, nectarines, kiwis, raisins or other dried  fruit, bananas, cantaloupe, honeydew, prunes, nectarines, asparagus, avocado, potatoes, tomatoes or tomato sauce, winter squash, pumpkin, avocado, and cooked spinach. Patients with comorbid conditions like diabetes may need to further alter their diets to meet the needs of those conditions simultaneously.