Does Cheese Raise Potassium Levels? A Guide to Dairy and Your Diet

December 13, 2025 •

4 min read

According to the National Kidney Foundation, while dairy products contain potassium, the content in most cheeses is generally not considered high. This means that the answer to 'does cheese raise potassium levels?' depends largely on the specific type of cheese, the portion size, and an individual's overall health condition, especially kidney function.

Quick Summary

The potassium content in cheese varies widely by type, with some being very low while others like cottage cheese are moderately high. Individuals with kidney disease should monitor intake, as certain varieties also contain significant levels of phosphorus and sodium.

Key Points

Not all cheeses are high in potassium: The mineral content varies significantly between different types of cheese.
Select low-potassium varieties: Goat cheese, feta, Swiss, and cream cheese are generally low in potassium.
Use caution with cottage cheese: A half-cup serving of cottage cheese contains a moderate amount of potassium, which may need to be limited on a renal diet.
Mind phosphorus and sodium levels: For those with kidney disease, managing the high phosphorus and sodium content in many cheeses is as important as monitoring potassium.
Read ingredient labels carefully: Some low-sodium cheese varieties use potassium chloride as a salt substitute, which can increase potassium levels.
Portion control is critical: Even low-potassium cheeses can add up if consumed in large quantities, especially for individuals with kidney issues.

Understanding Potassium's Role and How Cheese Fits In

Potassium is a vital mineral that helps regulate fluid balance, nerve signals, and muscle contractions. For most healthy individuals with functioning kidneys, consuming potassium-rich foods does not pose a risk. The kidneys effectively filter excess potassium from the blood, maintaining a healthy balance. However, for people with chronic kidney disease (CKD), this regulatory system can fail, leading to hyperkalemia, or dangerously high potassium levels. In such cases, managing dietary intake of potassium becomes crucial.

While dairy products are a source of potassium, cheese generally contributes a modest amount, especially when compared to high-potassium foods like bananas, potatoes, and tomatoes. The key lies in understanding that not all cheeses are created equal. The concentration of minerals, including potassium, can differ dramatically based on the type of cheese, its processing, and its aging.

Potassium Content Varies by Cheese Type

For individuals on a low-potassium diet, careful selection is essential. Some cheeses are naturally low in potassium and can be enjoyed in moderation, while others should be limited or avoided. Processed cheese products, for example, have been noted to sometimes contain the most potassium. A significant exception to the typically low-potassium profile is cottage cheese, which can contain a moderately high amount, particularly in larger servings.

Low-Potassium Cheese Options

Goat cheese: One of the lowest in potassium, containing just 7 mg per ounce.
Feta: A soft, tangy cheese that contains very little potassium, about 18 mg per ounce.
Swiss cheese: Known for its low sodium, it also has a relatively low potassium count.
Fontina: This mild, nutty hard cheese is a low-potassium option.
Cream cheese: With about 37 mg of potassium per ounce, it is a safe choice for many.
Parmesan: A very low-potassium choice, especially when grated and used sparingly.

Moderate-to-High Potassium Cheeses to Limit

Cottage cheese: A half-cup serving can contain over 200 mg of potassium, a moderate amount for many renal diets.
Processed cheese: While potassium can vary, some processed cheese products have high levels. It is essential to check the nutrition label carefully for these varieties.

More Than Just Potassium: Considerations for Kidney Diets

For those with kidney disease, cheese is not just about potassium. It is a high-protein, high-phosphorus food source that must be managed carefully. High phosphorus levels can cause calcium to be pulled from bones, weakening them. Similarly, many cheeses are high in sodium, which can contribute to high blood pressure and fluid retention, both problematic for compromised kidneys. Renal dietitians often recommend limiting cheese intake to small portions, perhaps 1-2 ounces a couple of times a week.

Cheese Comparison for Renal Diets (Per 1 oz Serving)


Cheese Type	Potassium (mg)	Phosphorus (mg)	Sodium (mg)
Goat Cheese	7	72	103
Feta	18	53 (Brie)	176 (Brie)
Swiss Cheese	31	159	54
Cream Cheese	37	32	96
Cheddar	28	145	176
Cottage Cheese (1/2 cup)	264	326	326

Note: Nutrient data can vary slightly based on brand and fat content.

Practical Tips for Managing Cheese in Your Diet

For most people, enjoying cheese in moderation is part of a healthy diet. However, if you are concerned about potassium levels, the following tips can help you make informed choices:

Read the label carefully. Always check the ingredient list. Some low-sodium cheeses use potassium chloride as a salt substitute, which can significantly increase their potassium content.
Practice portion control. As with any rich food, keeping serving sizes in check is key. A single ounce of low-potassium cheese is very different from a large portion of a high-potassium variety.
Choose fresh over processed. Unprocessed cheeses like goat cheese, Swiss, and feta are generally safer choices for those managing potassium. Highly processed cheeses may have added minerals.
Ask for guidance. If you have kidney disease or another condition requiring potassium monitoring, consult a renal dietitian. They can provide personalized recommendations and help you safely incorporate cheese into your diet.

Conclusion

In summary, the notion that cheese broadly raises potassium levels is an oversimplification. While all dairy contains some potassium, the amount varies widely, and many cheeses are considered low-potassium foods. The key for most individuals is moderation, while those with compromised kidney function must be more mindful of specific cheese types, portion sizes, and the overall mineral content (including phosphorus and sodium). For those needing to restrict potassium, low-potassium options like goat cheese, feta, and Swiss can be safe, delicious additions to the diet when consumed responsibly. For a deeper dive into dietary guidelines for kidney health, consulting resources from organizations like the National Kidney Foundation is recommended.

Further Resources

For those managing their diet for kidney health, the National Kidney Foundation provides valuable insights and specific food recommendations. You can find more information here: Dairy and Our Kidneys.

Frequently Asked Questions

For most healthy people, cheese is not considered a high-potassium food, especially when eaten in moderation. The potassium content is generally low to moderate compared to fruits and vegetables high in the mineral.

Goat cheese is often cited as one of the lowest in potassium, containing only about 7 mg per ounce. Other low-potassium options include feta, Swiss, and Fontina.

Individuals on a low-potassium diet, such as those with kidney disease, should be cautious with cheeses that are higher in potassium. Cottage cheese is a notable example, with a half-cup serving containing over 200 mg of potassium.

For people with kidney disease, cheese intake is limited not only due to potassium but also because it is high in phosphorus and often sodium. These minerals can build up in the blood when kidney function is impaired, causing health problems.

Not necessarily, but it is important to check the ingredients. Some low-sodium or salt-reduced cheeses replace sodium with potassium chloride, which can significantly increase the potassium content.

Yes, for most people without underlying health conditions, consuming cheese daily in moderation is acceptable. As it is nutrient-dense but calorie-dense, portion control is key.

The most reliable method is to check the nutrition facts label on the cheese packaging. This will provide the specific potassium content per serving size for that product.