Garlic and Kidney Disease

Can you include garlic with kidney disease? Yes! Garlic is typically used in small amounts in recipes and cooking. This makes it not a significant source of phosphorus, sodium, potassium, magnesium, or protein in your diet. This is one of the main reasons why garlic can be included in a renal-friendly diet. But it is packed with great nutrients to help overall health. So, let’s dive into garlic and kidney disease.

Though some individuals with CKD may need to follow a low-potassium diet, garlic contains a small quantity of potassium. One garlic clove (almost 3 grams) of raw or cooked garlic contains 12 mg of potassium. This is less than 1% of the daily value (DV) of potassium! 

However, portion size is key for those concerned with the potassium content in garlic. A large quantity of garlic would greatly increase the potassium content consumed.

And garlic is often grown locally here in Ontario.

Health benefits of garlic and kidney disease

For centuries garlic has been recognized for its potential health benefits. These include:

Heart Health: garlic is linked to heart benefits including lowering blood pressure, reducing cholesterol levels, and improving cardiovascular health. This lowers the risk of heart disease.

Antioxidant Properties: the organic compounds in garlic have high levels of antioxidants that have a beneficial effect in fighting against chronic diseases such as cancer and heart disease.

Antiviral Properties: the historic functional food property of garlic being antiviral is present such that a compound known as allicin is associated with combating infections and viruses.

Antifungal Properties: garlic has the potential to be antifungal. Research reveals that garlic has been successfully able to slow yeast growth. 

Anti-Inflammatory Properties: some compounds in garlic have anti-inflammatory properties that can help reduce inflammation in the body.

Types of garlic and kidney disease

The form of garlic you select—whether fresh, dried, or jarred—can affect its flavour, nutritional content, and how it is used in cooking. Here are some comparisons for garlic and kidney disease:

Fresh Garlic

• Flavour: fresh garlic adds a strong garlic taste to dishes due to its pungent flavour.
• Nutrition: fresh garlic retains its nutritional value, including allicin, a compound associated with various health benefits.
• Versatility: fresh garlic can be used as an ingredient in many dishes, raw and cooked.

Dried Garlic (powder/granules)

• Flavour: dried garlic may have a milder flavour and less intensity compared to fresh.
• Nutrition: drying garlic may reduce allicin content, impacting nutritional composition, but also be sure to look for garlic powder not garlic salt.
• Convenience: dried garlic is readily available, convenient, and has a longer shelf life.

Jarred Garlic (minced/chopped)

• Flavour: jarred garlic can be less intense than fresh but stronger than dried forms.
• Nutrition: jarred garlic may undergo processing, impacting nutritional content with higher amounts of sodium.
• Convenience: jarred garlic is convenient and saves time in meal preparation.

Ways to use garlic

Garlic is a versatile ingredient that enhances the flavour of many dishes. Some popular ways to use garlic include:

Sauteed: finely chop/mince garlic and saute it in olive oil as a starting point for many dishes including pasta sauces, stir-fries or pad thai, and sauteed vegetables.

Raw in Salads: finely mince garlic to add to salads or salad dressings for an intense flavour.

Stir-Fries: add minced garlic to stir-fried vegetables, meats, or tofu.

Salt-Free Spice Blend: a salt-free spice blend with garlic can add flavour to your dishes without the need for sodium. This can be used for seasoning proteins, vegetables, and stews.

This article was written by Neha Dewan, Nutrition Student Volunteer.
This article was reviewed by Emily Campbell, RD CDE MScFN.