Brenda Khan
People with chronic kidney disease (CKD) are often advised to limit their consumption of dairy products, including milk, due to the high levels of phosphorus, potassium, and calcium they contain. Buttermilk, a fermented milk product, is also high in phosphorus and potassium. However, the portion size per serving is typically small, which can make it kidney-friendly. Traditional buttermilk, made through fermentation, is considered a probiotic food, while cultured buttermilk, commonly found in grocery stores, is made from the leftover liquid of butter-making. While buttermilk can be a part of a renal diet, those who are immunocompromised may need to avoid traditional buttermilk.
| Characteristics | Values |
|---|---|
| Is buttermilk ok on a renal diet? | Buttermilk is high in phosphorus and potassium, but the portion per serving is small enough to keep it kidney-friendly. Traditional buttermilk may not be a good option for those who are immunocompromised. |
| Other foods to consider on a renal diet | People with chronic kidney disease are advised to limit dairy products in their kidney diet. Dairy foods are higher in phosphorus, so a healthcare professional may recommend limiting dairy to one serving per day. |
| Alternatives | Plant-based milk such as oat, cashew, almond, and homemade almond milk are good alternatives. |
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What You'll Learn
Buttermilk is kidney-friendly due to its small portion size
People with kidney disease are often advised to limit their consumption of dairy products, as dairy is a source of potassium, phosphorus, and calcium. Phosphorus and potassium levels in the blood can increase when kidney function decreases, causing heart and muscle problems. Calcium lost from bones can also build up in blood vessels, resulting in "hardened" vessels.
Buttermilk is a dairy product made from fermented cow's milk. It is high in phosphorus and potassium, but its small portion size makes it kidney-friendly. For example, a recipe for buttermilk biscuits has been deemed suitable for those with kidney disease by a dietitian, as long as baking powder (which contains sodium phosphate) is replaced with baking soda and cream of tartar.
Traditional buttermilk is considered a probiotic food due to the fermentation process, which gives it its tangy taste. However, the buttermilk typically found in grocery stores is cultured buttermilk, made from the leftover liquid from making butter.
While buttermilk can be a kidney-friendly milk option, those with kidney disease should still exercise caution and consult with a healthcare professional or dietitian to determine the appropriate amount for their individual needs.
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Buttermilk is high in phosphorus and potassium
Buttermilk is a fermented dairy product with a tangy taste and a range of health benefits. It is made from the leftover liquid after butter is churned, with added bacteria that break down and digest lactose. This process also produces probiotics, which have been linked to improved digestive health and reduced growth of colon cancer cells. Buttermilk is also an excellent source of calcium, protein, and other vitamins and minerals.
However, buttermilk is also high in phosphorus and potassium. Phosphorus and potassium are essential minerals that play a role in maintaining kidney health, especially for those with kidney disease. While buttermilk can be a good source of these minerals for healthy individuals, those with kidney problems may need to monitor their intake.
Phosphorus is an organic component of animal products, so it is naturally present in buttermilk and other dairy products. Plant-based milks may also contain phosphorus, but it is important to check ingredient labels as the type of phosphorus matters for absorption. High phosphorus levels can be harmful to those with kidney issues as the kidneys play a key role in regulating phosphorus balance in the body.
Similarly, potassium levels in the blood can be a concern for kidney patients. Buttermilk is a source of potassium, and while the portion per serving is typically small, those with kidney issues may need to opt for lower-potassium milk alternatives. These include cashew milk, rice milk, and ready-to-drink coconut milk.
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Traditional buttermilk may not be good for immunocompromised people
Traditional buttermilk is the liquid leftover after whole milk has been churned into butter. It is rarely found in Western countries, but remains common in parts of Nepal, Pakistan, and India. Traditional buttermilk is considered a probiotic food due to the fermentation process, which gives it its tangy taste. However, the buttermilk typically found in grocery stores is cultured buttermilk, which is made from the leftover liquid from making butter and has been pasteurized and homogenized.
Buttermilk may offer several health benefits, including improved blood pressure and bone and oral health. The lactic acid in buttermilk can make its lactose content easier to digest, and buttermilk is also a good source of calcium, phosphorus, and vitamin D (if fortified). However, it is important to note that buttermilk is high in phosphorus and potassium, which are nutrients that need to be limited in a renal diet.
For individuals who are immunocompromised, following a renal diet, or have had a stem cell transplant, there may be additional considerations when it comes to consuming traditional buttermilk. Diet guidelines for immunocompromised individuals recommend avoiding unpasteurized beverages, including milk and raw milk yogurt, to prevent the risk of exposure to harmful bacteria. Traditional buttermilk, which has not been pasteurized, may fall into this category and could pose a risk for immunocompromised individuals.
Furthermore, buttermilk is a fermented dairy product, and while it may have anti-inflammatory effects on skin cells, it could be a concern for those with oral inflammation due to radiation therapy, chemotherapy, or Crohn's disease. In such cases, nondairy alternatives may be preferable. Overall, while buttermilk can be kidney-friendly in small portions, traditional buttermilk may not be the best option for those who are immunocompromised or following a renal diet. It is always advisable to consult with a healthcare professional or dietitian for personalized recommendations.
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People with chronic kidney disease should limit dairy products
Dairy products are rich in protein, calcium, phosphorus, potassium, and B vitamins. These nutrients are important for the body's many functions. However, for those with decreased kidney function, these nutrients may need to be limited to prevent complications. Healthy kidneys help remove waste products and extra fluid from the blood and help balance the levels of salt and minerals in the body. As kidney function declines, protein waste products, fluid, salt, and minerals can rise to unsafe levels in the body.
People with chronic kidney disease (CKD) are often told that dairy-based milk is not good for their health. This is because dairy products contain high amounts of phosphorus, potassium, and protein, which can be detrimental to bone health in those with kidney disease. When the kidneys are damaged, too much phosphorus consumption can cause a buildup of phosphorus in the blood, pulling calcium from bones and weakening them over time. Increased phosphorus in the blood can also decrease the amount of blood calcium, leading to calcifications elsewhere in the body.
Additionally, potassium levels in the blood can build up when kidney function decreases, causing heart and muscle problems. Therefore, limiting dairy products may be necessary to control potassium levels. B vitamins, such as B12, are also abundant in milk products, so limiting dairy may increase the risk of B vitamin deficiencies.
It is important to note that some plant-based milk alternatives, such as soy milk, rice milk, and almond milk, may also contain significant amounts of potassium and/or phosphorus. Therefore, those with CKD should carefully check labels and consult with a dietitian to determine the right milk alternative for their diet.
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Dairy foods are a common source of calcium
However, it is important to note that full-fat cheese can be high in saturated fat and calories, and certain cheeses contain high amounts of sodium. For those who follow a dairy-free diet or prefer plant-based sources of calcium, there are several options available. Fortified juices, sardines, collard greens, and seeds such as poppy, sesame, celery, and chia seeds are excellent sources of calcium. These plant-based alternatives provide not only calcium but also additional nutrients like protein, healthy fats, and omega-3 fatty acids.
When it comes to kidney health and the renal diet, the relationship with dairy becomes more complex. Phosphorus, potassium, and protein are crucial factors in kidney health, and dairy products can contain varying levels of these nutrients. Cow's milk and milk products inherently contain organic phosphorus, and they can also contribute to potassium intake. As a result, individuals with kidney disease may need to limit their consumption of dairy or choose specific types of milk and milk alternatives that are lower in potassium, such as cashew milk, rice milk, or coconut milk.
Buttermilk, which is fermented cow's milk, can be considered kidney-friendly due to its small portion sizes. However, traditional buttermilk may not be suitable for those who are immunocompromised. Overall, while dairy is a common source of calcium, individuals with kidney concerns should carefully consider their choices within this food group and consult with a healthcare professional or registered dietitian for personalized guidance.
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Frequently asked questions
Buttermilk is high in phosphorus and potassium, which are not suitable for a renal diet. However, the portion per serving is small enough to keep buttermilk kidney-friendly. Traditional buttermilk is considered a probiotic food, but it may not be a good option for those who are immunocompromised.
A renal diet is a diet for people with kidney disease.
Dairy products and foods high in phosphorus, potassium, and protein should be avoided on a renal diet.
Yes, there are several dairy alternatives that people with kidney disease can consider, including cashew milk, rice milk, and ready-to-drink coconut milk.
Buttermilk is a good source of B vitamins, which help the body produce energy and keep cells and tissues healthy.
