CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Limit
Cheese Fondue
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
276 kcal
Protein
19.3 g
Carbs
2.0 g
Fat
21.2 g
Phosphorus Learn more →
401 mg
Sodium Learn more →
303 mg
Potassium Learn more →
85 mg
Source & Notes
USDA FNDDS (foodCode: 14630100)
Kidney-Friendly Alternatives
Looking for safer choices in Meat & Protein? Try these instead:
Soymilk Very Vanilla Silk
Phosphorus42 mg
Sodium49 mg
Potassium131 mg
Chocolate Chocolate 2% Reduced Fat Ultra- Filtered Milk
Phosphorus125 mg
Sodium100 mg
Potassium175 mg
Ultra-pasteurized Whole Milk
Phosphorus100 mg
Sodium56 mg
Potassium171 mg
Milk Chocolate Milk Chocolate Original Nutrition Shake
Phosphorus63 mg
Sodium89 mg
Potassium198 mg
Frequently Asked Questions
Is Cheese Fondue safe for people with kidney disease?
Cheese Fondue is rated Limit for CKD patients. Limit intake if you have CKD. With 401.0mg phosphorus, 303.0mg sodium, and 85.0mg 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 Fondue?
A 100.0g serving of Cheese Fondue contains 401mg of phosphorus, which is approximately 40% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Cheese Fondue?
Per 100.0g serving, Cheese Fondue provides 303mg of sodium — about 13% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Cheese Fondue?
Cheese Fondue contains 85mg of potassium per 100.0g serving, equivalent to about 4% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Cheese Fondue?
Dialysis patients have stricter mineral limits. Given Cheese Fondue 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