Kidney Matters - Issue 6, Summer 2019


Kidney Matters is our free quarterly magazine for everyone affected by kidney disease.  This issue includes another recipe for our Kidney Kitchen as well as articles about dialysis transport, UK Kidney week, conservative treatment, and an interview with a retiring dialysis nurse after 33 years. We know that being a kidney patient can be tough at times and that accessing the right help at the right time isn’t always easy. We’ve spent a great deal of time over the past year talking to kidney patients on dialysis, asking them what we can do to address this. The response was overwhelmingly ‘improved communication’ on what is going on in the kidney world and what is available to them in terms of support and how to access it.  Kidney Matters has been developed to tackle this as well as the many other issues kidney patients face in day-to-day life. Along with shared patient experiences, Kidney Matters provides on how to access emotional and practical support, financial assistance through our grant schemes, advice from leading kidney specialists and tips on how to keep as well as possible by eating a healthy diet whilst on dialysis.


Cook along with Chef Ripley online at our

new website:

Food Facts

Per scone – approximately. 70mg potassium, 140mg phosphorus, 20g carbohydrate

Healthier option: For people on a weight-reducing diet or wanting to reduce the

amount of sugar and fat in their diets then there are various options you could choose:

Use diet lemonade

• Switch the clotted cream for an alternative such as a half-fat crème fraiche or

simply use a low fat spread with a thin scraping of jam.

• You could include some dried cranberries or blueberries in the mixture or serve

with a small portion of fresh strawberries.

Phosphate and potassium: These scones are low in potassium, plain scones or

using the suggestions above will keep the potassium content low but avoid adding

raisins, currants or sultanas which are higher in potassium.

Most of the phosphate comes from the self-raising flour. If you have been advised

to restrict your phosphate then stick to 1-2 scones and take a phosphate binder (if

prescribed) with the scones. A standard scone recipe made without baking powder

provides the same amount of phosphate.

Storage: Once cooled, store in an airtight container and consume within 72 hours.

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