Diet in renal disease – principles and consequences
Tim Klein
2026-03-23
6 min. read
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The kidneys are a paired, muscular organ located in the abdominal cavity within the retroperitoneal space. Their primary function is to sustain hydroelectrolytic and acid-base homeostasis of intracellular and extracellular fluids, as well as proper blood composition. Additionally, the kidneys contribute to maintaining appropriate blood pressure, aid in the body's detoxification processes, regulate calcium and magnesium balance, produce the active form of vitamin D3, and synthesize erythropoietin, a hormone that promotes erythrocyte formation.
A diet that supports kidney function
The renal function is based on the filtration of plumage blood flowing through the kidneys. The kidney filters up to 600 ml of blood per minute at the correct haematocrit value, which is an indicator of the morphotic elements in the circulating blood. The diet that supports kidney function should provide the optimal amount of sodium, potassium, phosphorus, protein and fluid for the proper functioning of the body. In case of renal impairment, the use of cooking salt should be limited to a minimum and protein should be minimised and attention should be paid to the amount of carbohydrates that protect muscle proteins from deep digestion.
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