The reason potassium can pose a health risk to patients with chronic kidney disease is because the kidneys are already struggling to regulate potassium levels in the body, explains the National Kidney Foundation. Increased potassium intake can subsequently put a person at risk for hyperkalemia, a condition in which the amount of potassium in the blood exceeds normal levels. More mild cases of hyperkalemia may produce symptoms of nausea, muscle weakness, or tingling sensations, while more serious cases can be fatal.
For this reason, people with chronic kidney disease may be advised to stick with a low-potassium diet, particularly if they are in the later stages of the disease. During earlier stages of the disease, such dietary restrictions may not be necessary. Patients who are told to keep potassium intake to a minimum, however, may want to avoid potatoes. According to the U.S. Department of Agriculture (USDA), in one boiled, salt-free potato with the skin intact, you’ll find 515 milligrams of potassium. Some research suggests, however, that the way in which potatoes are cooked may help significantly lower their potassium content.