If you have kidney disease, your physician may advise limiting protein consumption. In such instances, ask him/her for the name of a dietitian experienced with kidney conditions who can assist in creating a healthy eating plan for yourself.
Choose foods low in phosphorus, sodium and potassium such as:
Omelet
Omlettes provide a delicious source of protein and vegetables can make an omelette an easy and nutritious breakfast option. Kale, Swiss chard, spinach and tomatoes provide essential folate and glucosinolates while peppers, avocados and tomatoes offer vitamin C and heart-healthy fats.
Eggs provide complete protein and are an excellent source of selenium, vitamins A and B-12 as well as iron. A three-egg omelet provides 39% of women’s daily recommended intake and 33% for men.
Plant proteins such as soy products, legumes, nuts and seeds as well as whole grains are kidney-friendly sources of protein as they tend to have lower potassium, phosphorus and sodium concentrations than animal proteins. Consult your dietitian on creating an appropriate kidney diet plan.
Skim Milk
Milk is a staple source of protein and fat-soluble vitamins. Additionally, it supplies important minerals and dietary fiber. Unfortunately, many individuals avoid milk due to its saturated fat content, hormones or environmental concerns; fortunately, there are alternatives that can meet your needs.
Skim milk is produced by extracting the milkfat from whole milk, leaving only small traces of saturated fat present, yet considerably fewer than in whole milk.
According to conventional wisdom, eating low-fat milk is thought to help limit your consumption of saturated fat, which has been shown to raise cholesterol and increase heart disease risks. But new research suggests this may no longer be necessary; speak to your dietitian about meeting protein, potassium and phosphorus needs with plant-based alternatives like soy milk instead.
Tofu
Tofu is a vegan protein source made of soybeans that can be found both in grocery stores and restaurants worldwide. According to Sumbal, tofu provides an ideal protein source for those suffering from digestive issues because its FODMAP sugars content is lower than other plant foods.
To produce tofu, manufacturers typically steam soy milk before mixing in a coagulant such as gypsum or nigari and pressing curds into solid blocks. Soft or firm varieties may be purchased, both containing 7-13 grams of protein per serving.
Tofu is packed with zinc, which helps bolster immunity. Furthermore, tofu contains isoflavones – plant-based estrogens which act as a balancer between animal- and plant-derived estrogen levels in postmenopausal women or those suffering osteoporosis. A 2020 study suggested that tofu may also help prevent heart disease by lowering LDL cholesterol levels.
Lentils
Lentils belong to the legume family of foods, alongside beans, peanuts and peas. Legumes offer low levels of fat while being high sources of protein and dietary fiber. Plus they’re low sodium foods containing potassium which helps counteract their blood pressure-increasing properties!
There are numerous varieties of lentils, but when selecting yellow ones with less phosphorus and potassium (like yellow lentils ), look for those which have lower concentrations. They should be available in most grocery store freezer sections.
Green lentils boast mild flavors and are versatile when it comes to preparation – ideal for salads or soups! French lentils du Puy have earthy notes and are typically used in winter dishes such as cassoulet. But they’re equally suitable in soups or grain bowls!
Beans
Beans are an excellent source of fiber, iron and potassium – essential nutrients for overall good health. Furthermore, their low phosphorus and sodium levels make them especially helpful to kidneys.
Kidneys play an essential role in your body by eliminating waste products, controlling blood pressure and balancing out salt, sugar and other chemical levels in your system – keeping bones strong!
Researchers found that increased plant protein consumption was linked with lower eGFR and albuminuria levels (a marker of kidney disease). They collected their data using a validated food frequency questionnaire before comparing outcomes against control group data; relationships persisted even after accounting for T2DM, hypertension and dyslipidemia. While cross-sectional studies such as this cannot establish causal links, its results do appear promising and suggest that shifting towards eating more plant proteins than animal proteins might improve kidney function as well as overall health.
