CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Avoid
Fat Back
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
750 kcal
Protein
2.7 g
Carbs
0.0 g
Fat
81.9 g
Phosphorus Learn more →
41 mg
Sodium Learn more →
2040 mg
Potassium Learn more →
47 mg
Source & Notes
USDA FNDDS (foodCode: 22621100)
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Organic Whole Milk
Phosphorus104 mg
Sodium50 mg
Potassium158 mg
Sweet Vanilla Bean Sweet Vanilla Bean Organic Nutrition Grass-fed Protein 16 G Shake
Phosphorus112 mg
Sodium79 mg
Potassium64 mg
Eggnog
Phosphorus109 mg
Sodium54 mg
Potassium165 mg
Rich Chocolate Rich Chocolate Nutrition Shake With Honey & Oats
Phosphorus125 mg
Sodium92 mg
Potassium154 mg
Frequently Asked Questions
Is Fat Back safe for people with kidney disease?
Fat Back is rated Avoid for CKD patients. Avoid or eat rarely if you have CKD. With 41.0mg phosphorus, 2040.0mg sodium, and 47.0mg potassium per 100.0g serving, it is best avoided or eaten only on special occasions. Always confirm with your nephrologist or renal dietitian.
How much phosphorus is in Fat Back?
A 100.0g serving of Fat Back contains 41mg of phosphorus, which is approximately 4% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Fat Back?
Per 100.0g serving, Fat Back provides 2040mg of sodium — about 89% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Fat Back?
Fat Back contains 47mg of potassium per 100.0g serving, equivalent to about 2% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Fat Back?
Dialysis patients have stricter mineral limits. Given Fat Back is rated Avoid (Avoid or eat rarely 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