In the diet of people with kidney failure, not every vegetable is good. First of all, cabbage vegetables such as cabbage, broccoli, mustard greens, spinach, kale... are a group of foods rich in vitamins, fiber and antioxidants. However, many vegetables in this group contain relatively high levels of potassium.
For people with kidney failure, the ability to excrete potassium is reduced, leading to the risk of increased blood potassium. This condition can cause heart rate disorders, fatigue, and even life-threatening if not controlled. Therefore, limiting potassium-rich foods, including some cruciferous vegetables, is necessary.
Besides potassium, cruciferous vegetables also contain phosphorus and oxalate – substances that can be adverse to people with kidney failure when accumulated in the body. High phosphorus can cause osteoporosis, skin itching and affect the cardiovascular system, while oxalate contributes to the formation of kidney stones in some cases. Some cruciferous vegetables also contain compounds that, if consumed too much, can affect metabolism, especially in people with underlying diseases.
But limiting does not mean "completely eliminating". Cabbage still provides many beneficial nutrients, helping to boost immunity and support digestion. The important issue is how to eat and how much to eat.
People with kidney failure can reduce potassium content in vegetables by boiling and removing boiling water, eating in small portions and diversifying vegetables with lower potassium content.
Limiting the consumption of cruciferous vegetables in people with kidney failure is a reasonable recommendation to reduce the burden on the kidneys and prevent complications.
However, the diet needs to be personalized, balanced, and best should follow the instructions of a doctor or nutritionist to both ensure safety and maintain quality of life.
