How to eat, what to eat is good for the kidney is almost all kidney disease patients concerned about the top priority, realistically speaking, eat reasonable, eat science from a certain point of view on the efficacy of kidney disease treatment assume an important role. Potassium metabolism disorder is a very common clinical phenomenon in patients with chronic kidney disease. As the level of potassium directly affects the muscle tone and the rhythm of heartbeat, it is related to the quality of life and the safety of kidney patients. Therefore, clinical prevention of hyperkalemia is a very important part of the treatment process of kidney disease. Today, we will talk about how to make a rich and delicious low-potassium diet in real life. “Potassium is the main cation of intracellular fluid in human body, which has the physiological functions of maintaining water and electrolyte balance, osmotic pressure, and strengthening muscle excitability and heartbeat regularity. For CKD patients, there is no medical guideline to recommend the intake of potassium, but it is necessary to monitor the serum potassium level to avoid severe hyperkalemia, especially for patients after CKD stage 3, the dietary potassium level should be adjusted according to the patient’s blood potassium test results. When there is oliguria or anuria, or when there is high tissue catabolism in the body, potassium intake should be limited and the dietary potassium level should be less than 40-60 mmol/L (1560-2340mg/L) to prevent hyperkalemia. If the kidneys have poor potassium storage capacity or urine output is high or diuretics are used, potassium-rich foods should be chosen and the dietary potassium content should exceed 80 mmol/L (3120 mg/L) to prevent hyperkalemia. How to achieve a low-potassium diet? Generally speaking, a low potassium diet is based on the potassium content in the food composition table, and foods containing less than 250mg of potassium should be chosen as much as possible. Since potassium is easily soluble in water, soaking foods in water or boiling them in water to remove the soup can reduce the potassium content. In addition to the content, potassium in food is mostly concentrated in grain peels, fruit peels, seeds and muscle. Therefore, fine grains contain less potassium than coarse grains, peeled fruits contain less potassium than peeled ones, fatty meats contain less potassium than lean ones, and canned or boiled fruits contain less potassium than fresh ones. Thick vegetable soups, juices and broths all contain more potassium. Tips for removing potassium from your life (1) Taro and pumpkin: cut them finely, rinse with sufficient water, and put them in a net basket to control the water before use. (2) Vegetables: Before stir-frying or boiling, cut and wash with water or blanch before cooking. (3) Fruits and mushrooms: Quickly cook apples, pears, etc. before serving. Dried mushrooms (dried shiitake mushrooms, etc.) soak well before cooking. (4) Noodles: The longer you cook them, the more potassium can be removed.