(StatePoint) If you are living with – or know someone who has – a rare kidney disease, you know how important it is to speak with your healthcare team about proper management strategies, including diet modifications. This is especially important for those living with autosomal dominant polycystic kidney disease (ADPKD), a rare, genetic disease that causes fluid-filled cysts to develop on and progressively enlarge both kidneys.
Chef Duane Sunwold knows all too well how proper nutrition can be an important approach when it comes to managing kidney diseases. He was diagnosed with a rare disease over two decades ago, and after trying different treatments for 18 months, he began discussing dietary changes to promote kidney health with his medical team.
“Like many newly diagnosed patients, I was working closely with my healthcare team on strategies that can effectively manage my condition,” said Sunwold. “As a chef I was particularly intrigued by adopting healthy eating habits that could positively affect my kidney health. While every condition and experience is different, I was thrilled that this approach helped my kidney disease.”
Kidney disease patients should speak with their healthcare team to understand the risks of disease progression as well as effective management strategies, such as what specific diet modifications may be appropriate for them. However, some general guiding factors include limiting sodium, eating smaller portions of protein, choosing foods that are heart healthy, and lowering phosphorus and potassium intake.
“Kitchen Creations for Kidney Health” is an assortment of kidney-friendly meals that are rich in flavor and meet several nutritional guidelines, including low-sodium options and plant-based dishes. If you or a loved one are living with a kidney disease like ADPKD, visit NephU.org/kitchen-creations for a number of healthy and delicious recipes to try. Recipes range from main dishes to appetizers to share, including the following crowd favorite.
White Bean Dip
6 servings
Ingredients:
1 (15 oz.) can cannellini beans, rinsed and drained
2 cloves roasted garlic
2 tablespoons lemon juice (juice of 1 lemon)
2/3 cup oat milk
2 tablespoons chopped parsley
1/4 teaspoon white pepper
1 teaspoon distilled vinegar
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chives
1/2 teaspoon dried dill
Reminder: Canned and/or frozen foods such as beans, vegetables or fruit should be void of additional animal fats (e.g. lard), sodium, potassium, phosphorus, or sugar.
Directions:
In a food processor, combine beans, roasted garlic, lemon juice, oat milk, chopped parsley, white pepper, and distilled vinegar.
Mix onion powder, garlic powder, chives, and dried dill. Add this blend to the food processor.
Blend ingredients until smooth.
Pour mixture into a bowl and chill in the refrigerator for 30 minutes before serving.
Serve with vegetable sticks like celery, carrots, and peppers.
