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CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
🥩 Meat & Protein
Limit
Cheese Dip
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
163 kcal
Protein
3.1 g
Carbs
7.9 g
Fat
13.3 g
Phosphorus Learn more →
55 mg
Sodium Learn more →
656 mg
Potassium Learn more →
27 mg
Source & Notes
USDA FNDDS (foodCode: 14620200)
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
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Diabetes Care Protein 16 G Shake, French Vanilla, French Vanilla
Phosphorus42 mg
Sodium76 mg
Potassium131 mg
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Vanilla Cream Nutritional Shake, Vanilla Cream
Phosphorus104 mg
Sodium88 mg
Potassium158 mg
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Protein 15 G, Net Carbs 2 G, Sugar 1 G
Phosphorus114 mg
Sodium62 mg
Potassium194 mg
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Plum Organics Mighty 4 Blends Banana, Kiwi, Spinach
Phosphorus44 mg
Sodium22 mg
Potassium218 mg
Frequently Asked Questions
Is Cheese Dip safe for people with kidney disease?
Cheese Dip is rated Limit for CKD patients. Limit intake if you have CKD. With 55.0mg phosphorus, 656.0mg sodium, and 27.0mg potassium per 100.0g serving, you should keep portion sizes small and not eat it daily. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Cheese Dip?
A 100.0g serving of Cheese Dip contains 55mg of phosphorus, which is approximately 6% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Cheese Dip?
Per 100.0g serving, Cheese Dip provides 656mg of sodium — about 29% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Cheese Dip?
Cheese Dip contains 27mg of potassium per 100.0g serving, equivalent to about 1% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Cheese Dip?
Dialysis patients have stricter mineral limits. Given Cheese Dip is rated Limit (Limit intake if you have CKD), dialysis patients should consult their dietitian before consuming this food. Your dialysis team can give you personalised portion advice.
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Last updated: April 18, 2026 · Data source: USDA FoodData Central & KDOQI guidelines