It’s simple, it’s delicious, and it’s been a staple food in many cultures for centuries. For most people, a couple of slices a day is routine—but if you’re living with chronic kidney disease (CKD), that innocent slice might not feel so simple anymore. With more than 200 types of bread to choose from in the UK, and mixed messages online about whether white or wholegrain is better, picking a loaf can feel like a monumental decision—when really, all you’re after is a quick sandwich!
In this post, we’ll slice through the confusion and get to the bottom of which bread is good for people with kidney disease. We’ll show you how to enjoy bread without sacrificing your kidney health, so next time you’re in the bread aisle, you can grab a loaf with confidence. Plus, for those who love to bake, we’ll share a quick, kidney-friendly recipe to try at home. So, let’s get to it: your next loaf awaits!
Types of bread
Bread is essentially made with grain (which is usually ground into a flour), water, yeast, salt (and sometimes other ingredients).
The type and form of the grain used plus the addition of different ingredients is what gives us the huge variety of different types of breads – the most common ones being our traditional loaves of white, wholemeal and wholegrain. Let’s understand the differences between them.
- Wholegrain bread
wholegrain breads are quite literally made from wholegrains! This means they include all parts of the grain – making this type the most nutritious. They can be made from different types of grains such as oats, barley, rye, and spelt, but wheat is the most common.
- Wholemeal bread (or whole wheat)
Wholemeal bread is similar to wholegrain bread as it’s also made from the whole of the grain but the grains are ground into a flour (wholemeal flour) instead of being used in their raw form.
- White Bread
White bread is made from wholemeal flour that has been processed (refined) to remove parts of the grain (the bran and germ) to give it a finer, lighter texture and a longer shelf life. However this processing makes white bread less nutritious.
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Nutrients in bread
As already mentioned, when using the whole of the grain to make bread, it can be a very nutritious food in your diet. But what nutrients does bread actually provide? And are they all suitable for people with CKD?
- Carbohydrates
About 40-50% of bread is made up of carbohydrates which provide a vital source of energy to your body. When carbohydrates are broken down they release sugar into the blood – the speed at which this happens is known as the glycemic index (GI). Foods with a high GI raise blood sugar levels quickly and those with a low GI, raise blood sugar levels more slowly. This is important if you have prediabetes or diabetes alongside CKD.
Wholegrain breads have a lower GI due to using the raw wholegrain, which helps keep blood sugar steady. This makes them an excellent option for people with prediabetes and diabetes. On the other hand, white bread has a higher GI because it’s made with refined flour causing a quicker rise in blood sugar levels. Wholemeal bread is somewhere in between.
Some breads also contain added sugars, which can further increase blood sugar levels, so it’s a good idea to check the ingredients list for these.
- Fibre
Let’s talk about fibre and why it matters for your kidneys—and the rest of your body too! Fibre helps keep your blood sugar levels steady, which is important if you have prediabetes, diabetes or are at risk of diabetes (eg family history).
It can also lower cholesterol, which is good for your heart and kidneys. Plus, fibre keeps your digestive system running smoothly and supports healthy gut bacteria, which can improve overall well-being. Here’s an added bonus: eating more fibre helps you feel fuller for longer, which can make it easier to manage your weight. So all in all – fibre is the good guy and when you’re looking at bread choices, keep fibre in mind – your kidneys will thank you.
wholegrain breads have the highest amount of fibre followed by wholemeal and lastly white bread. This is because white bread has had the bran removed which contains most of the fibre.
- Protein
Whilst white bread has a lower protein content than wholemeal and wholegrain, most breads actually contain small amounts of protein anyway so if you have been advised to reduce the amount of protein in your diet, all of these can still be options.
However, protein-fortified breads have become much more common and can be seen more frequently now on supermarket shelves – often marketed to support fitness goals. While they can be beneficial for those looking to increase their protein intake, they are not recommended for individuals with CKD stages 3 or 4. Managing protein intake in these stages is important because too much protein can put additional strain on the kidneys.
- Fat
Breads contain very little fat in them – it is usually what we add to breads that increases their fat content eg buttered toast, or high fat fillings in sandwiches.
- Salt
It is extremely common to find salt added to bread for taste, but it’s important to be mindful of it, especially when living with CKD. When you’re first diagnosed with CKD, reducing salt intake is often one of the first dietary changes you may have been recommended by your GP because too much salt can increase blood pressure and put extra strain on the kidneys.
So does that mean all bread is out if you have CKD? Not at all but checking food labels is key as some breads may contain more salt than you might expect. Salt content can vary from 0.6g to over 1g/100g and the lower the salt content, the better – so compare across different breads and choose those with the least amount. Opting for breads with a lower salt content can help you manage your salt intake while still allowing you to enjoy bread as part of a kidney friendly diet.
Making your own bread is another great option -as you can control how much salt you add (you can even choose to add none!). If you’re looking for a low salt bread recipe, then check out our Norwegian oat rolls recipe later in this blog post.
- Potassium
Managing potassium can be important when living with CKD, though not everyone will need to limit their potassium intake. You should be guided by your dietitian, healthcare team and your blood test results to whether you need to reduce your potassium intake but typically those in Stage 3 CKD are unlikely to need to limit their potassium. High levels of potassium in the blood can affect your heart so it is important to speak to your healthcare team about this as every individual is different.
So if you do need to watch your potassium, you may want to know how much potassium is in bread. White bread has the least amount of potassium (well it contains the least amount of all nutrients!) but all bread is naturally low in potassium. However potassium can be added as preservatives e.g. potassium chloride to some packaged breads so it is important to check the ingredients label for these additives if you have been advised to follow a low potassium diet.
- Phosphate
People with CKD may need to reduce their intake of high phosphate foods as their kidney disease progresses and phosphate levels start to increase. Too much phosphate in the blood can cause itchy skin in the short term and weak bones, painful joints and hardened arteries over many years. However it is rare to need to reduce phosphate intake in CKD Stage 3 but to reiterate once again, every individual is different so speak to your healthcare team.
wholegrain and wholemeal breads contain more naturally occurring phosphate than white bread. However we know that naturally occurring phosphates in foods are not absorbed well by the body so despite the higher content, your body will not be getting much of it.
However some packaged breads do have phosphate additives such as sodium phosphate – these additives are absorbed much better than naturally occurring phosphate so will cause a higher increase in phosphate in the blood. These should therefore be avoided if you have been advised to follow a low phosphate diet – check the ingredients label for these.
Making your own kidney friendly bread
When choosing a kidney -friendly bread, think about making your own! This is the only way to have complete control over the ingredients.
Making your own bread at home means you can ensure lower salt, no additives and better nutrition. So why not try making this kidney-friendly bread recipe at home?
This Norwegian Oat Roll recipe is simple to prepare and uses oats and spelt flour, which are a good source of fibre.
Although it contains added salt, it is only a small amount once split between the 9 rolls and you can always choose to leave out if you wish.
Kidney-Friendly Norwegian Oat Rolls Recipe:
Time: Overnight proofing; 23 – 24 mins baking
Serving size: Makes 9 small rolls
Ingredients
350ml water
1 x 7g sachet of dry yeast
1 teaspoon of honey
2.5g (half a teaspoon) salt – optional.
170g oats (jumbo or rolled oats – avoid oats that are too “chopped up” and processed)
160g light spelt flour (or you can try using gluten free flour – you may need to add a little more yeast)
Instructions
Mix flour, water, starter, and salt in a large bowl until just combined.
Rest for 30 minutes.
Over the next 3–4 hours, every 30–45 minutes, gently stretch and fold the dough to build strength.
Cover and let the dough rise at room temperature until roughly doubled in size.
Shape into a round or oval loaf, place in a bowl, cover, and proof in the fridge overnight for 8–12 hours.
Cover and bake at 220°C (fan 200°C) for 25 minutes. Remove the lid and bake for another 20–25 minutes until golden brown.
Cool completely before slicing.
Shopping for the best bread for CKD
Whilst making your own bread at home is one of the best options when you want to include bread in your diet, we are not all bakers at heart and you may find you don’t always have the time or energy.
When going out shopping for bread, choose the following:
- Made with wholegrains
- No added protein
- A short ingredient list
- No potassium or phosphate additives
- Low in salt
- Tastes great
We’ve done the hard work for you below to give you a quick summary of how bread can fit into a kidney friendly diet as well as some suitable options to buy!
Note: All of the suggested products to buy below mainly contain just flour, water and yeast. They may also contain oil, a flour treating agent and vinegar. They do not contain added sugar or potassium and phosphate additives. Salt is added to most but we have chosen those with the lowest salt content, unless stated otherwise.
Breads that contain additional ingredients are considered processed, those with additives are considered ultra-processed.
| Type of bread | What is it? | Kidney friendly? | Products to buy |
|---|---|---|---|
| White bread | Soft, light texture with a smooth, pale crust. Contains less fibre and other nutrients compared to wholegrain alternatives. Lower in potassium than wholegrain bread but the difference is minimal. Highly processed and often contains additives. | This is not a good option. | KidneyWise does not recommend it as your regular bread. |
| Wholemeal/ wholegrain/ wholewheat/ granary bread | Dense texture with a darker crust, often speckled with grains. Since the entire grain is used, it contains more fibre and other nutrients including healthy fats, vitamins, antioxidants and minerals. | This is an excellent option if choosing varieties with no additives and less salt. | Organic Ezekiel Low Sodium Sprouted Grain Bread *this low sodium bread is the only no added salt bread on the market but its expensive and can most often only be bought online. Hi-Lo Seeded Medium Sliced Wholemeal Bread Sainsbury's Wholemeal Bread SO Organic |
| Seeded bread | Dense and chewy with visible seeds throughout or on the crust, adding a nutty flavour. Higher in protein and may have more potassium due to seeds. | This is a good option but you may wish to limit it if you eat a lot of bread and are struggling to limit protein intake. | Vogel's Soya & Linseed Medium Sliced Bread Duchy Organic Wholemeal Seeded Half Bloomer |
| Rye bread | Dense and slightly chewy, dark in colour, with a firm crust. Often contains higher levels of salt. Light rye bread has lower fibre than dark rye bread eg pumpernickel. | This can be eaten in moderation. It should not be your regular bread due to the higher salt content. | Cohens Bakery Buckingham Rye Bread |
| Sourdough | Thick, chewy crust with a soft, airy interior and a mildly tangy flavour. Low in fibre unless choosing whole wheat varieties. Due to the fermentation process during production, it is good for your gut and white versions can still have a lower glycaemic index. | This can be a good option if choosing wholegrain varieties with no additives and less salt. | Sainsbury's Sourdough Medium Sliced White Bread, Taste the Difference Jason's Sourdough Superb Sprouted Grains Bread Seeded Sourdough bread |
| Soda bread | Dense and crumbly with a hard crust and a slightly sour taste, often rustic in appearance. Low in fibre unless choosing whole wheat varieties. Higher in phosphate due to bicarbonate. | This is not a good option as it can be low in fibre and is higher in phosphate. | KidneyWise does not recommend it as your regular bread. |
| Bagels | Dense, chewy rings with a shiny, smooth crust; typically boiled before baking. Higher in protein, watch portion sizes. | This can be eaten in moderation if wholegrain varieties are chosen. | KidneyWise does not recommend it as your regular bread. |
| Pitta bread | Soft, round, and flat with an airy pocket inside when cut open; often pale with a slightly chewy texture. Usually higher in salt. | This can be eaten in moderation if wholemeal varieties are chosen. | The BAKERY at ASDA 6 Wholemeal Pittas Tesco Wholemeal Pitta Bread Sainsbury's Wholemeal Pittas *these contain a preservative (calcium propionate) but has the lowest salt content of supermarket pitta breads |
| Tortilla wraps | Thin, flat, and flexible with a soft, smooth surface, making it easy to fold or roll. Low in fibre unless choosing whole wheat varieties. Often contains additives and may be high in salt. | This can be eaten in moderation if wholegrain varieties with no additives are chosen. It should not be your regular bread due to the higher salt content. | Crosta & Mollica Piadina Organic Wholeblend Italian Flatbreads Wraps *this is the only wrap we found without any additives but it very high in salt |
| 50:50 bread | Contains 50% white flour and 50% wholemeal flour. Lower in fibre than wholegrain varieties but higher than white bread. | These are a good option if you don’t like the taste of wholegrain bread and are trying to move away from white bread. Choose ones with the lowest salt content. | KidneyWise does not recommend it as your regular bread. |
| Gluten free breads | Varies in texture and appearance; often lighter and crumbly, sometimes with a coarse texture. Comparable to traditional breads. Opt for higher fibre and lower salt options. | These are only needed for those with gluten intolerance or sensitivity. | KidneyWise does not recommend it as your regular bread unless you have a gluten intolerance or sensitivity. |
We hope this blog post helps you to make smart choices—choosing breads with no additives, high in fibre, low in salt and that you enjoy the taste of.
Enjoy each slice of bread in moderation, check labels carefully, and choose the best option for your specific health and diet needs. Bread can still be a delicious part of your balanced, kidney-friendly diet!
If you want further support with your diet in your kidney health journey, then Book a free 15-minute enquiry call to chat with a kidney specialist dietitian to see how 1:1 support can help you.
