My nephrologist has told me to maintain potassium-restricted and sodium-free diets, but they conflict somewhat. Which diet should take precedence, and do you know of any good resources for either or both?

It can be hard navigating all these recommendations on your own, especially with such an array of information out there. “Potassium-restricted diet” likely refers to limiting potassium intake because your nephrologist likely has noticed in increase/increasing trend of your potassium levels in your lab work. As for “sodium-free diet,” it’s likely that your nephrologist is referring to limiting sodium intake. Realistically, it’s near impossible to completely cut out sodium or potassium from our diet because there is bound to be traces of both in our foods. However, the key is to be mindful of the foods high in potassium and to limit/avoid them. And as for sodium, to be mindful of the amount of salt you eat – namely by reading labels and avoiding adding additional salt to foods. It’s awesome that you are being so proactive in your care and eager to know more about diet management in order to manage your kidney disease. As for resources, there are various places where you can obtain reliable general information. American Kidney Fund has an abundance of excellent resources, including the recipes available on Kidney Kitchen. It would also be good for you to follow up with a registered renal dietitian so that he/she can tailor recommendations specifically for your needs, as well as work with your nephrologist to help delay the progression of kidney disease. You can speak with your primary care provider or nephrologist to request a referral to follow up with a renal registered dietitian so that he/she can review your labs and provide tailored recommendations. You can also find a renal registered dietitian on the Academy of Nutrition and Dietetics website. You have the option of searching for in-person or telehealth dietitian, as well as location and specialty (Kidney Disease and Renal).