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Health Network: Kidney Patients Can Eat Protein, Doctor Lists Five Quality Sources Beyond Tofu

From Liberty Times · () Chinese

Translated from Chinese and summarized by DistantNews. Read the original for the full story.

At a glance

News Named sources Context piece
  • A Taiwanese doctor says chronic kidney disease patients should manage protein intake rather than avoid it completely.
  • He lists natural tofu, egg whites, fresh fish, skinless chicken and edamame as suitable sources, while noting that edamame requires preparation because it is high in potassium.
  • The advice follows a case in which a 60-year-old woman lost weight and muscle after severely restricting her diet, then improved after adopting a plant-focused protein plan.

A 60-year-old woman with stage 4 chronic kidney failure stopped eating tofu and eggs because she feared a buildup of uremic toxins and possible dialysis. For six months, she ate little more than rice and vegetables.

The restrictive diet did not improve her kidney function. Instead, she lost 5 kilograms, suffered severe muscle loss and developed anemia that left her weak and breathless when climbing stairs, according to Hung Yung-hsiang, head of Hung Yung-hsiang Clinic.

Hung said kidney patients do not need to eliminate protein. They need to choose sources carefully, control the total amount and give greater weight to plant-based foods. He prescribed a plant-focused, high-quality protein diet that included edamame, tofu and egg whites. Within three months, the woman's serum albumin rose, her anemia improved, her strength returned and her kidney function remained stable.

Kidney patients do not need to stop eating protein. They need to choose the right sources.

— Hung Yung-hsiangThe doctor’s central advice for people with chronic kidney disease.

Hung said patients with chronic kidney failure can consume 0.6 to 0.8 grams of protein per kilogram of body weight each day, or about four to five servings. He ranked natural tofu first, followed by egg whites, fresh fish, skinless chicken and edamame. Tofu provides plant protein and has a lower phosphorus absorption rate than meat. Egg whites provide high-quality protein without the higher phosphorus content of yolks. Fish is easy to chew and digest, while skinless chicken supplies essential amino acids with less fat and saturated fat. Edamame contains fiber and oligosaccharides but has relatively high potassium, so it should be blanched before cooking.

Hung also cited the 2024 KDIGO chronic kidney disease guidelines and research in the Journal of Renal Nutrition, saying a greater share of plant foods and plant protein may help address metabolic acidosis and slow kidney deterioration. He summarized the approach as choosing the right sources, controlling portions and avoiding ultra-processed foods and salty sauces.

Choose the right sources, control the total amount, and stay away from ultra-processed foods and high-salt sauces.

— Hung Yung-hsiangHis summary of a kidney-conscious approach to protein.
About this summary

Originally published by Liberty Times in Chinese. Translated, summarized, and contextualized automatically by DistantNews, with a note on how the source frames the story. Not individually reviewed before publishing. How this works.

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