Listen to this podcast, in which Sara Colman, RD, CDE, the manager of Kidney Care Nutrition for DaVita interviews Natalie Sexton, MS, RDN, CSR, LD, a dietitian for DaVita in Longview, Texas, on the importance of clinicians emphasizing moderation rather than elimination in a kidney-friendly diet. Natalie and Sara discuss the typical diets for end stage kidney disease patients on dialysis, including the different modalities of peritoneal dialysis, home hemodialysis and in-center dialysis. They examine how the kidney diet compares to some of the generally popular diets, what some of the biggest misconceptions are about kidney friendly diets, what some of the common barriers are that prevent diet adherence, how nutrition can affect quality of life, what overall goals dietitians have for their patients, how clinicians can advise patients to incorporate some of their favorite foods, even those that are not kidney friendly, in their diets and how to use the recipes on davita.com in meal planning and other nutrition resources available to patients and clinicians. Podcast Transcript: Sarah Colman, RD, CDE (00:43): Hello, and welcome to the DaVita Medical Insights Podcast. My name is Sarah Colman, RD, CDE and I'm the davita.com nutrition manager for DaVita kidney care. Over the past decade, we've seen a shift from a strict mineral based kidney diet to one that includes more healthy whole foods and even questioning the benefits of the old kidney diet. Today's can they diet continues to evolve with even more research. I'm excited to join on the phone today by Natalie Sexton, MS, RDN, CSR, LD, a dietician for DaVita in Longview, Texas, as we discuss the importance of clinicians emphasizing moderation rather than elimination and kidney friendly diet. Thank you for joining us, Natalie. Natalie Sexton, MS, RDN, CSR, LD (01:28): Hi, Sarah. Thank you for having me today. I'm very excited to be here and to be able to speak on such an important topic. Sarah Colman, RD, CDE (01:36): Great. Well, let's get started. Can you tell me about the typical diets for end-stage kidney disease patients on dialysis, including modalities such as peritoneal dialysis, home hemodialysis and in-center dialysis? Natalie Sexton, MS, RDN, CSR, LD (01:52): Yes, I do have a little disclaimer first. The diet guidelines that I'm talking about today are focused on patients who have what we call end-stage kidney disease. So they are on some form of dialysis. Nutrition recommendations are very different for people with chronic kidney disease, stage one through four or those trying to preserve remaining kidney function. So just to be clear, these diet guidelines we're going to talk about are focused on patients who are receiving dialysis treatment. So the most basic diet guidelines, once a patient's on a high protein diet, the dialysis treatment increases their calorie needs, their protein needs, so we do need them to increase their protein intake, which is something they may have not been used to if they had been following a low protein diet prior to dialysis. Natalie Sexton, MS, RDN, CSR, LD (02:55): We also want them to limit their potassium intake. So certain fruits and vegetables are going to be high in potassium. We would want them to try to limit those, cut back as much as possible. We also want them to watch their phosphorus intake. That's usually found in foods either naturally or sometimes your food companies add that as a preservative. So that's another thing that they have to watch out for. Low salt or low sodium is another one of the diet recommendations, and then low fluids. So sometimes patients on dialysis, you have to limit their fluid intake to avoid gaining too much fluid in their body. So that's pretty common for them to have to follow. Now, those are typically the recommendations for the in-center dialysis patients. Those are the patients that are coming usually three treatments a week. For the patients doing home dialysis, they may be doing shorter, more frequent dialysis treatments, so they may not have to be quite as strict with their diet. Natalie Sexton, MS, RDN, CSR, LD (04:14): Then they get a little more wiggle room since they are doing more frequent treatment. Then with PD, or peritoneal dialysis, the PD solution absolutely removes more potassium from the blood than just your standard hemodialysis. So those patients actually may have to follow a high potassium diet. They may be encouraged to eat certain foods that your in-center or your home dialysis patients are told to limit. Then also the PD solution is a kind of a sugar solution, so your body does absorb some of those calories. So this can cause problems with weight gain or blood sugar levels, so they may have to work with their dietician to try to modify their calorie or their carbohydrate intake. Sarah Colman, RD, CDE (05:12): Well, sounds like a lot to remember when it comes to kidney diets. Good thing we have the dieticians there to help work with patients and guide them in what they need for their individual needs. So we know that there's a lot of diets out there. It seems like every month or so we have a new popular fad diet. We have people who are eating keto or very low carb. We have other healthy type diets like Mediterranean Diet. So overall, how does the kidney diet compare to some of these popular diets or general healthy eating recommendations? Natalie Sexton, MS, RDN, CSR, LD (05:49): Yes, you're right. It seems like every month there's a news fad diet popping up. So usually when you hear the word diet, we think of cutting out certain foods or food groups or restricting yourself to a certain calorie amount until you reach a goal. So there's some sort of end goal in mind, like a certain dress size or a pants size or a number on the sale. There's some goal that the people following these diets are trying to reach. Natalie Sexton, MS, RDN, CSR, LD (06:28): So the difference between that and the kidney diet is the kidney diet is lifelong. Of course, we do have certain, I'll say, goals that we want you to achieve. We want certain blood levels to be within target ranges. We want you to meet what we call your target weight when you come in to your treatment. So we do have small goals, but as far as the true end goal, there really isn't one. This is a lifelong way of eating. So we really want to work with our patients and help them create actions that they can implement forever. Sarah Colman, RD, CDE (07:16): Natalie, I find that there are a lot of patients who come to dialysis with so much confusion, and I think part of that is because in earlier stages of kidney disease, they may or may not need a low potassium diet. They may be restricting protein to help decrease waste buildup in their blood. Then a person comes to dialysis, all of a sudden they may not be eliminating enough fluid, the kidneys are starting to shut down more and more. So I think this causes a lot of confusion when a person comes to the dialysis center and starts dialyzing, and they're unsure. They have mixed messages about what to eat, what not to eat, what their allowances are. So in your eyes, what are some of the biggest misconceptions that you hear about kidney friendly diets? Natalie Sexton, MS, RDN, CSR, LD (08:08): Some of the biggest things that I hear that are definitely not true is that you can never eat a high potassium fruit or vegetable ever again. Probably the most common high potassium fruits or vegetables are bananas, tomatoes, avocados. So it's definitely a myth that you can never, ever have a single bite of those foods ever again if you're on dialysis. If anyone has ever looked at the DaVita website with our recipe book or cookbook, we have recipes that have avocados, tomatoes, bananas, potatoes, but they're all in moderation or smaller portions. So we still do want to work these foods into our diet. They can provide a lot of flavor, a lot of color to our meals, but we just have to watch how much we eat at one time. Natalie Sexton, MS, RDN, CSR, LD (09:16): Another myth is that the diet is just simply too hard to follow, and yes, it is very complex, but it's not impossible. We're not asking our patients to track their potassium intake down to the very last milligram. I don't ask mine to even really track their grams of protein. We simplify it as much as we can and try to make it very doable. So I encouraged them to do more of just asking themselves, "Does this meal include any high protein food?" So rather than count grams of protein, I just want them to say if a high protein food is included in the meal. So for example, a patient told me yesterday that their breakfast was usually a couple pieces of toast and some black coffee. So we talked about how that didn't have a lot of protein in it. So we talked about adding an egg or two to try to get their protein intake up. Natalie Sexton, MS, RDN, CSR, LD (10:31): So once you're sure you've got some good protein with that meal, I encourage them to ask themselves, "Are there any high potassium foods that I need to watch out for?" So if they are out at a restaurant, if the side for their meal was going to be potatoes, which we know have a lot of potassium in them, if that's something they're trying to cut back on, then we can see if we can swap that out for a lower potassium vegetable. Then third question is, "Are there any high phosphorus foods I should be careful of?" So I teach my patients to be able to identify some typical hight phosphorus foods, which ones to try to avoid as much as possible and which ones to cut back on. So for example, cheese is one of the more common high phosphorus foods. So I encourage them to either use a smaller portion or ask for the tea to be put on the side of the plate so that they can control the amount on there. Natalie Sexton, MS, RDN, CSR, LD (11:41): So I would say compared to calorie counting and macro counting and the true keto diet where you're watching every last gram of carb