Limiting Potassium in Your Diet
Posted July 1, 2008 6:42 PM
Potassium can be found in many foods. Abnormal levels of potassium can be very dangerous as they may lead to serious heart arrhythmias. Kidneys regulate the metabolism of potassium, making sure that its levels are appropriate. However, when your kidneys are not working properly, you often need to limit certain foods that can increase the potassium in your system.
Your doctor or dietitian will tell you how many milligrams (mg) of potassium you can have each day and they will help you design a proper diet.
Food Sources of Potassium
Potassium is found in many foods, especially fruits and vegetables. For example:
| Food | Serving size | Potassium content (mg) |
|---|---|---|
| Dried figs | 10 figs | 1331 |
| White beans, canned | 1 cup | 1189 |
| Avocado, raw, California | 1 medium | 1097 |
| Potato, baked, with skin | 1 medium | 844 |
| Navy beans, canned | 1 cup | 755 |
| Raisins, seedless | 2/3 cup | 751 |
| Lentils, boiled | 1 cup | 731 |
| Clams, canned and drained | 3 ounces | 534 |
| Yogurt, low fat, plain | 1 cup | 531 |
| Lima beans, canned | 1 cup | 530 |
| Banana | 1 mediuim | 451 |
| Orange | 1 medium | 233 |
| Dried apricots | 10 halves | 482 |
| Cantaloupe | 1 cup, cubes | 494 |
| Tuna, yellowfin, cooked by dry heat | 3 ounces | 484 |
| Orange juice, from frozen concentrate | 8 fluid ounces | 473 |
| Honeydew melon | 1 cup, cubes | 461 |
| Winter squash | 1/2 cup, cubes | 446 |
| Snapper, cooked by dry heat | 3 ounces | 444 |
| Cod, Pacific, cooked by dry heat | 3 ounces | 440 |
| Spinach, boiled | 1/2 cup | 419 |
| Sweet potato, baked, with skin | 1 medium | 397 |
| Bell pepper, yellow, raw | 1 large | 394 |
| Bass, freshwater, cooked by dry heat | 3 ounces | 388 |
| Milk, 1% | 8 fluid ounces | 381 |
| Grapefruit juice, from concentrate | 8 fluid ounces | 336 |
| Pineapple, canned in juice | 1 cup, chunks | 305 |
| Tomato, red, stewed, canned | 1/2 cup | 305 |
RESOURCES:
American Dietetic Association
http://www.eatright.org
National Kidney Foundation
http://www.kidney.org
References:
Bowes & Church's Food Values of Portions Commonly Used , 17th ed. Lippincott Williams & Wilkins; 1998.
The Nutrition Desk Reference . Keats Publishing; 1995.
Perspectives in Nutrition , 2nd ed. Mosby-Year Book, Inc.; 1993.
Last reviewed March 2006 by Marcin Chwistek, MD
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2007 EBSCO Publishing All rights reserved.
Source: EBSCO
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