Barbecue season is here—but for the millions of Americans living with chronic kidney disease (CKD) or on dialysis, navigating backyard menus can be tricky. That’s why The National Kidney Foundation (NKF) is serving up “Kidney-Friendly” recipes to help people eat well and enjoy summer gatherings without compromising their health.
“Traditional BBQ fare—like salty marinades, processed meats, and high-potassium sides—can pose serious risks for those managing kidney disease,” said Dr. Holly Kramer, Board member at The National Kidney Foundation. “We want to show that with a few smart swaps, kidney-friendly food can still be fun, flavorful, and perfect for the grill.”
What Makes a BBQ Kidney-Friendly?
- Low in sodium to reduce strain on the kidneys and control blood pressure
- Moderate in potassium and phosphorus, particularly for dialysis patients
- Protein-balanced, using fresh cuts over processed meats like hot dogs or sausages.
Celebrating 75 Years of Excellence
For 75 years, The National Kidney Foundation has been a leader in advancing kidney health, working to ensure that every person has access to high-quality, patient-centered care—from prevention and diagnosis to transplantation.
As we celebrate this milestone, NKF has launched its 75th Anniversary campaign – a bold initiative aimed at transforming kidney health and patient care by 2030. Our goal is to impact 75 million lives by raising funds to help fulfill the NKF mission, drive innovation, empower patients, and advocate for systemic change in kidney health.
Chicken provides high-quality protein; and the skewers offer perfect portion sizes which is important for dialysis patients. In addition, chicken breast is lower in phosphorus than dark meat. Zucchini and bell peppers are relatively low-potassium vegetables. Plus, with no salt added, this recipe is low in sodium and full of herbs and lemon for flavor.
Recpes using no salt or breadcrumbs this recipe help patients avoid sodium and phosphorus from processed fillers. The burgers provide patients with a protein-control meals and the lean turkey offers high-quality protein without excess phosphorus. Turkey, pineapple, and herbs are kidney-safe in portioned amounts. Plus, the pineapple adds moisture and natural sweetness to offset the lack of salt.
Cabbage and carrots used in cole slaw are low in potassium making them kidney-friendly vegetables. Plus, carrots add fiber which helps your digestion and lowers insulin resistance. No Mayo reduces saturated fat and phosphorus content and no dairy or high-phosphorus ingredients. In addition, it’s seasoned with vinegar, herbs, and spices instead.
The weatermelon and cucumber in our salad [below]are naturally lower in potassium than many fruits. Like many other fruits and vegetables, they add fiber which helps your digestion and lowers insulin resistance. No Added Salt or Dairy means it’s safe for sodium and phosphorus control. Watermelon is also very hydrating and great for fluid management and it’s naturally sweet so no added sugar is needed.
Our barbecue sause recipe uses vinegar, smoked paprika, and molasses for bold taste without salt making it a low in sodium and full of flavor. In addition, the controlled tomato portion and no high-potassium or phosphate additives make it a low potassium & phosphorus free sauce.