What Should You Eat If You Have Glomerulonephritis? A Complete Guide

October 23, 2025 •

4 min read

According to the National Kidney Foundation, glomerulonephritis is the third most common cause of kidney failure in the United States, affecting thousands annually. This guide answers the critical question: What should you eat if you have glomerulonephritis? A carefully managed diet is a cornerstone of treatment, helping to reduce stress on your kidneys and slow disease progression.

Quick Summary

A diet for glomerulonephritis requires careful management of protein, sodium, potassium, and phosphorus to reduce the burden on the kidneys and control symptoms like swelling and high blood pressure. Dietary modifications are crucial for slowing disease progression and supporting overall renal function.

Key Points

Low Sodium is Essential: Reduce salt intake to manage blood pressure and swelling, focusing on fresh foods seasoned with herbs and spices instead of processed items.
Moderate Protein Intake: Work with a dietitian to determine the right amount of high-quality protein (lean meat, fish, egg whites) to avoid stressing the kidneys.
Control Potassium and Phosphorus: Limit high-potassium foods like bananas and tomatoes and high-phosphorus items like dairy and nuts to prevent complications.
Manage Fluid Intake: If advised, restrict fluid consumption to control edema and reduce the workload on the kidneys.
Prioritize Fresh, Whole Foods: Avoid processed, canned, and fast foods which are typically high in sodium, potassium, and phosphorus.
Consult a Renal Dietitian: Personalized dietary advice is critical, as individual needs for protein and other nutrients depend on the disease's severity.

Understanding the Glomerulonephritis Diet

Glomerulonephritis is a condition characterized by inflammation of the glomeruli, the tiny filtering units within the kidneys. When these filters are damaged, they cannot effectively remove waste products and excess fluid from the blood. Dietary changes are essential for managing the condition and can vary based on the stage and severity of kidney damage. A doctor or renal dietitian will provide personalized recommendations, but general guidelines focus on controlling key nutrients to protect kidney function.

Limiting Sodium to Control Blood Pressure and Swelling

Excess sodium causes the body to retain fluid, which can lead to high blood pressure and edema (swelling). Since glomerulonephritis already impairs the kidneys' ability to manage fluid, reducing sodium is a top priority. A low-sodium diet helps alleviate swelling and manage hypertension, which can further damage the kidneys. Patients should aim for less than 2,300 milligrams of sodium per day, or even lower if advised by a physician.

Foods to Avoid: Processed and pre-packaged foods are often high in sodium. This includes canned soups, frozen dinners, cured meats, and many restaurant meals. Condiments like soy sauce, pickles, and olives should also be limited.
Healthy Alternatives: Cook meals at home using fresh ingredients. Season foods with herbs, spices, garlic, or lemon juice instead of salt. Look for low-sodium or no-salt-added versions of canned goods.

Managing Protein Intake

Protein is necessary for building and repairing tissues, but it produces waste products that the kidneys must filter. With compromised kidney function, an excess of protein can put a significant strain on the glomeruli. A dietitian can help determine the right amount of high-quality protein needed for your stage of the disease. In some cases, a plant-dominant, low-protein diet may be recommended to reduce inflammation.

Lean protein sources: Fish, poultry, and egg whites are good choices.
High-quality plant proteins: Legumes, beans, and soy products can be included in moderation, but monitoring is needed for associated potassium and phosphorus.
Animal proteins to limit: Red meat and organ meats, which are typically higher in phosphorus.

Monitoring Potassium and Phosphorus Levels

Potassium and phosphorus levels can rise in the blood as kidney function declines. High potassium (hyperkalemia) can affect heart rhythm, while elevated phosphorus can lead to bone and heart problems.

High-potassium foods to limit: Bananas, oranges, potatoes, tomatoes, and most dairy products.
Low-potassium choices: Apples, berries, cabbage, cauliflower, and bell peppers.
Reducing potassium: Boiling vegetables can help leach out some of the mineral.
Phosphorus-rich foods to limit: Dairy products, nuts, and processed foods with phosphorus additives.
Low-phosphorus options: Many fruits and vegetables, white rice, and specific lean proteins.

The Role of Fluids

In some cases of glomerulonephritis, especially with edema, fluid intake may need to be restricted to prevent fluid overload. Your doctor will provide specific guidance, as fluid needs vary based on individual symptoms and urine output. Managing thirst can be done by chewing sugar-free gum or using ice cubes made with lemon juice.

Dietary Comparison: Kidney-Friendly vs. Standard Diet

To highlight the key differences, the following table compares common aspects of a typical Western diet with the dietary modifications necessary for managing glomerulonephritis.


Nutrient	Standard Western Diet	Glomerulonephritis Diet	Commentary
Sodium	High, often exceeding 3,400mg	Low, typically under 2,300mg	Reduction is crucial for blood pressure and fluid control.
Protein	Often high, especially animal protein	Moderate to low, often plant-based	Excessive protein burdens the kidneys, so intake must be tailored.
Potassium	Not typically restricted	Monitored and often restricted	Prevents hyperkalemia, which can cause serious heart problems.
Phosphorus	Found in high amounts in dairy, meat	Limited; avoiding additives is key	High levels weaken bones and damage blood vessels.
Fluid	Often unrestricted	May be restricted if swelling or reduced urination occurs	Prevents fluid overload, which strains the heart.
Processed Foods	Common	Limited or avoided	High in sodium, phosphorus, and other additives.

Conclusion

Managing your diet is a powerful and proactive step in controlling glomerulonephritis and preserving kidney function. By working closely with your healthcare team, including a renal dietitian, you can create a meal plan that limits sodium, manages protein intake, and controls mineral levels. This personalized approach not only helps alleviate uncomfortable symptoms like swelling and high blood pressure but also plays a vital role in slowing the progression of kidney disease. Remember that diet is a critical component of treatment, and consistent adherence is key to achieving the best possible health outcomes. For further resources and dietary information, you can explore specialized kidney diet recipes and guidelines, such as those provided by the National Kidney Foundation, to stay on track.

Frequently Asked Questions (FAQs)

Frequently Asked Questions

You should strictly avoid high-sodium processed and pre-packaged foods, cured meats, many fast-food items, and salty condiments. You should also limit foods high in potassium (e.g., bananas, potatoes) and phosphorus (e.g., dairy, nuts) as advised by your doctor.

Yes, but in moderation. A dietitian will recommend a specific amount of high-quality, lean protein, such as fish and poultry, based on your kidney function. You should avoid excessive amounts and limit red meat and organ meat.

A proper diet helps manage glomerulonephritis by reducing the workload on your kidneys. By controlling sodium, protein, and minerals like potassium and phosphorus, a tailored diet can help manage blood pressure, reduce swelling, and slow the progression of kidney damage.

Fluid restrictions may be necessary, so you should follow your doctor's advice on overall fluid intake. While coffee and tea are often acceptable in moderation, consult your doctor or dietitian to ensure they fit within your daily fluid and dietary allowances.

Not all of them. While some fruits and vegetables are high in potassium and should be limited, many others are low in potassium and safe to eat, including apples, berries, cabbage, and cauliflower. Your dietitian can provide a comprehensive list.

Instead of salt, you can use a variety of herbs, spices, garlic, onion, lemon juice, or vinegar to flavor your food. Pre-packaged, no-salt-added seasoning blends are also an excellent option.

Boiling is a useful technique to reduce potassium in some vegetables. Peel and cut the vegetable, then soak it in a large pot of water for a few hours. Discard the water, then boil the vegetable in fresh, unsalted water. This process helps leach out some of the potassium.