CKD Daily Limit Impact
Based on CKD Stage 3-4 daily limits
Meat & Protein
Limit
Reduced Fat Pork Sausage
Nutrition facts & CKD safety rating per 100gram serving
Serving Size
100.0 gram
Calories
267 kcal
Protein
20.9 g
Carbs
0.2 g
Fat
20.3 g
Phosphorus Learn more →
185 mg
Sodium Learn more →
698 mg
Potassium Learn more →
328 mg
Source & Notes
USDA FNDDS (foodCode: 25221406)
Kidney-Friendly Alternatives
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Cafe Mocha Cafe Mocha High Protein Balanced Nutritional Drink
Phosphorus105 mg
Sodium97 mg
Potassium198 mg
Vanilla Quinoamilk Beverage
Phosphorus25 mg
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Potassium46 mg
Half And Half Cream
Phosphorus95 mg
Sodium61 mg
Potassium132 mg
Honey Honey Kefir Low Fat Cultured Milk
Phosphorus125 mg
Sodium75 mg
Potassium238 mg
Frequently Asked Questions
Is Reduced Fat Pork Sausage safe for people with kidney disease?
Reduced Fat Pork Sausage is rated Limit for CKD patients. Limit intake if you have CKD. With 185.0mg phosphorus, 698.0mg sodium, and 328.0mg 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 Reduced Fat Pork Sausage?
A 100.0g serving of Reduced Fat Pork Sausage contains 185mg of phosphorus, which is approximately 19% of the recommended 1,000mg daily limit for CKD Stage 3-4 patients.
How much sodium is in Reduced Fat Pork Sausage?
Per 100.0g serving, Reduced Fat Pork Sausage provides 698mg of sodium — about 30% of the 2,300mg daily sodium limit recommended for kidney patients.
How much potassium is in Reduced Fat Pork Sausage?
Reduced Fat Pork Sausage contains 328mg of potassium per 100.0g serving, equivalent to about 16% of the daily 2,000mg potassium limit for CKD Stage 3-4 patients.
Can dialysis patients eat Reduced Fat Pork Sausage?
Dialysis patients have stricter mineral limits. Given Reduced Fat Pork Sausage 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