Olive oil and Kidney Disease: What You Should Know

Published on 
February 3, 2023
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Extra virgin olive oil is a great option for patients with chronic kidney disease. It is high in monounsaturated fats and antioxidants such as oleic acid and hydroxytyrosol which have been shown to have a positive impact on heart health and may also help in the management of diabetes. Additionally, extra virgin olive oil contains minor levels of saturated fats and sodium, making it a suitable option for patients trying to manage their intake of these compounds.

Extra virgin olive oil is also rich in polpheneols which are powerful antioxidants that may have anti-inflammatory properties and may protect against chronic kidney disease progression. Furthermore, extra virgin olive oil contains lower amounts of potassium compared to other oils and this is particularly important for patients with chronic kidney disease as they are usually advised to limit their potassium intake.

However, it is important to note that even extra virgin olive oil should be used in moderation, as excessive intake of any oil can lead to weight gain and other health problems. It's also important to consult with a healthcare professional before making any changes to your diet if you have kidney disease or are at risk of developing it.

In conclusion, extra virgin olive oil is an ideal oil for patients with chronic kidney disease due to its high monounsaturated fats and antioxidant content, low saturated fats and sodium levels, as well as its lower potassium content. It is a great option for cooking and can be used in salad dressings, marinades and dips. Olive oil is also a good way to help increase calorie intakes (if you are having a problem maintaining your weight or have lost weight) without adding unhealthy foods into your dietary intakes. As always, it's important to consult with a healthcare professional before making any changes to your diet if you have kidney disease or are at risk of developing it.

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Author - Ruth Kander

Ruth Kander is a highly experienced dietitian with 26 years of service in both the NHS and private practice. She holds registrations with the British Dietetic Association and the Health and Care Professions Council. Ruth graduated from King’s College London in 1995 with an honors degree in Nutrition and a post-graduate diploma in Dietetics. Specializing in kidney medicine for the past 23 years, she currently works as a specialist kidney dietitian at a large London teaching hospital. Ruth has also been involved in several community projects, including healthy eating in schools and clinical governance in care homes. An accomplished lecturer, she has received awards for her education programs and patient care. Passionate about helping people with chronic kidney disease to be healthy and feel well, she is dedicated to providing support and guidance to help individuals make the best food choices for themselves.