Cheese and your kidneys
Potassium, phosphorus, protein and salt in cheese, per 100 grams and per portion, and what it means when you have kidney disease. The figures come from the Norwegian food composition table.
Is cheese good for your kidneys?
Cheese has almost no potassium, but plenty of phosphorus and some salt. The cheese on one slice of bread (20 grams) gives around 120 mg of phosphorus and 0.2 grams of salt, but only around 15 mg of potassium. If you need to limit potassium, cheese is a good topping. If your phosphate is high, cream cheese is a better choice.
Per 100 grams
- Potassium
- 76 mgLow potassium
- Phosphorus
- 595 mg
- Protein
- 26.9 g
- Salt
- 1.2 gMedium salt
Per portion
| Portion | Potassium (mg) | Phosphorus (mg) | Protein (g) | Salt (g) |
|---|---|---|---|---|
| Slice of bread (20 g) | 15 | 120 | 5.4 | 0.2 |
| 100 ml (40 g) | 30 | 240 | 10.8 | 0.5 |
How much potassium is in cheese?
Cheese: 76 mg of potassium per 100 grams, which is low by Metodebok's grouping: under 150 mg per 100 grams is low, 150 to 300 mg medium, and over 300 mg high. What you eat is the portion, so see the numbers per portion above.
How much phosphorus is in cheese?
Cheese: 595 mg of phosphorus per 100 grams. Phosphorus from plants is absorbed less than phosphorus from meat, milk and additives. Phosphate added to processed food (E338 to E341, E450 to E452) is absorbed almost completely and is not in the table, so check the ingredient list.
What does this mean for you?
How much potassium, phosphorus and protein you should eat depends on your blood tests, your stage and whether you are on dialysis. Many people with kidney disease do not need to limit potassium at all. Do not cut out fruit and vegetables unless your doctor or a clinical dietitian has asked you to.
Salt applies to everyone with kidney disease: under 5 grams a day helps blood pressure and the kidneys.
Compared with other milk, cheese and eggs
All figures per 100 grams. Tap a food to see it.
Milk, cheese and eggs (13)
| Food | Potassium (mg) | Phosphorus (mg) | Protein (g) | Salt (g) |
|---|---|---|---|---|
| Whole milk | 173, medium potassium | 113 | 3.4 | 0.1 |
| Low fat milk | 171, medium potassium | 115 | 3.5 | 0.1 |
| Yoghurt | 221, medium potassium | 114 | 4 | 0.1 |
| Cheese | 76, low potassium | 595 | 26.9 | 1.2 |
| Brown cheese | 1,444, high potassium | 620 | 11.3 | 0.8 |
| Whey cheese spread | 1,233, high potassium | 430 | 7 | 0.8 |
| Cottage cheese | 82, low potassium | 165 | 13 | 0.4 |
| Cream cheese | 120, low potassium | 120 | 6 | 1 |
| Butter | 32, low potassium | 24 | 1 | 0 |
| Sour cream | 97, low potassium | 53 | 2 | 0.1 |
| Cream, whipping, 37 % fat | 0, low potassium | 90 | 2 | 0.1 |
| Egg | 132, low potassium | 193 | 12.9 | 0.3 |
| Ice cream | 201, medium potassium | 108 | 3.8 | 0.1 |
Source: the Norwegian Food Composition Table 2026 (Matvaretabellen), from the Norwegian Food Safety Authority, the Directorate of Health and the University of Oslo. The potassium levels follow Metodebok. Salt is calculated from sodium (1 gram of sodium is 2.5 grams of salt).
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