Abstract
The practice of recommending a low-potassium diet to patients with chronic kidney disease (CKD) is widespread despite being mostly opinion-based.1 Several observational studies have shown the usual average potassium consumption to be only weakly associated with serum potassium concentration, even in the presence of severe kidney failure.2–5 Concerns have been raised over the relevance of the practice considering that it often restricts the intake of fruits, vegetables, and other plant-derived compounds of high nutritional value and may substantially impact patients’ quality of life.
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