Kidney Disease Soy Diet

Foods produced from soy can be an ideal way for people with chronic kidney disease to intake protein minus many of the negatives associated with animal-based proteins. But how much is too much and what forms of soy can actually be damaging? Will differing levels of potassium and phosphorus in soy products actually accelerate kidney damage? Or is it all just a matter of balance and selection?

The Challenge

• Individuals with chronic kidney disease (CKD) are faced with a challenge when trying to meet their dietary protein requirements. Too much animal protein places an excessive strain on already damaged kidneys. To make matters worse, certain other proteins are also harmful, causing a buildup of nitrogen waste in the bloodstream that leads to fatigue. Fortunately, soy protein provides an excellent alternative.

Benefits

• Amino acids are the intangible building blocks that determine the strength and quality of protein in any food. The popular illusion may be that a nicely grilled steak is a much better source of protein than a large slab of tofu. In reality, the amino-acid content in soy-based proteins is comparable to that derived from animals. Soy also goes far beyond "traditional" protein by offering benefits to kidney health unmatched by the consumption of animal products, including a healthy drop in cholesterol and other lipids in the blood. And soy also contains isoflavones, which have been shown to be a positive fighters in the body's war against kidney disease.

Potential Problems

• The University of Maryland Medical Center says that although soy is the nutritional equal of animal protein, the phosphorus and potassium content of soy is greater than that of protein produced by animals. For this reason, doctors strongly suggest that individuals with kidney disease consult a renal dietitian before including soy in their diet.

Adding Soy

• It's relatively easy to add soy products to breakfast, lunch and dinner while also limiting the types of soy that could be somewhat detrimental to those with kidney problems. For example, 4 oz. of firm tofu contains 13g of soy protein; one soy "burger" contains 10 to 12g of protein; and an 8 oz. glass of plain soy milk contains 10g of protein.

  Tofu, tempeh and soy milk are the three soy products most kidney patients can use with little fear of harm. While the grocery stores are loaded with tasty products such as veggie burgers, veggie hotdogs, veggie sausage and more, these products should be extremely limited in a kidney-friendly diet. They're tasty on the tongue, but put a strain on the kidneys with their high levels of sodium, potassium and phosphorus. Other soy items to use in strict moderation include soy nuts, soybeans, edamame, miso and low-sodium soy sauce.