Polycystic kidney disease (PKD) is a genetic disorder in which many fluid-filled sacs (cysts) form in both kidneys. The kidneys are larger than usual, but have less functioning kidney tissue. As a person with PKD ages, the cysts grow larger and a reduction of blood flow and scarring of the kidneys results. Kidney stones sometimes develop, and eventually it is likely that a person will develop kidney failure.
All the renal diets we discussed before exhibited similar differences. And a PKD diet is no exception. The following components are common to all renal diets we already discussed:
High blood pressure is a consequence of PKD, further straining the ability of diseased kidneys to function properly. As a result, salt and salty foods will cause further strain and so one of the fundamental features of a polycystic kidney disease diet is the intake reduction of this harmful compound.
Water was already shown to be beneficial in other diets discussed in this blog. In a polycystic kidney disease diet, drinking water becomes even more important.
The usual low-protein diet that helps slow the progression of chronic disease in other kidney patients has no proven benefit to people with PKD. While diet may have little preventative value, it does minimize the symptoms of renal failure once kidney function begins to decline.
Eat foods in season and as close to a home grown state with little processing.
• Locally grown is best.
• Organic is second best.
• Fresh produce is third.
• Frozen is fourth.
• Try to avoid canned, prepared, fried, and microwaved food.
• Avoid foods that are kidney toxins.