By Le Nga  September 29, 2025 | 12:41 am PT
People with chronic kidney disease (CKD) should focus on plant-based foods and moderate protein intake to support kidney health and improve quality of life, according to experts.
CKD is a major global health concern, affecting 8–16% of the population and posing a risk of becoming a leading cause of death. The condition is defined as kidney damage or reduced kidney function lasting more than three months. Experts stress that nutrition is not just supportive—it can be a core therapy to slow disease progression and prevent serious complications.
Dr. Cao Thi Nhu of the Nephrology and Hemodialysis Center at Hanoi’s Bach Mai Hospital notes that modern dietary guidelines have shifted away from simply restricting individual nutrients. Instead, patients are encouraged to follow a comprehensive, healthy eating pattern.
Here are the key nutrition recommendations for CKD patients:
1. Emphasize plant-based foods
Patients do not need to eliminate meat completely but should reduce red and processed meats while increasing whole grains, legumes, and vegetables.
Benefits include lowering acid load and improving phosphorus management. Plant proteins help correct metabolic acidosis, and plant-based phosphorus is absorbed less efficiently than animal phosphorus, reducing stress on the kidneys. High-fiber plant foods also support gut health and help reduce the production of uremic toxins.
Vegetable salad with wheat bread. Illustration photo by Pexels
2. Control protein intake
Protein consumption should be tailored to disease stage. Low-protein diets (0.55–0.6 grams/kg/day) or very low-protein diets (0.28–0.43 grams/kg/day) combined with keto-analogues are safe and can slow kidney function decline, delaying the need for dialysis.
3. Manage minerals wisely
Sodium: Keep below 2 grams per day (about 5 grams of salt).
Potassium: Focus on sources—potassium from processed food additives is most harmful, while plant-based potassium is absorbed more slowly and is less risky.
Phosphorus: Avoid inorganic phosphorus additives and read labels carefully to identify ingredients containing “PHOS.”
Dr. Nhu emphasizes that dietary guidelines work best when patients are informed and engaged. Understanding why certain foods are restricted, reading labels, and planning meals are essential steps.
Close collaboration between patients, healthcare providers, and dietitians is critical to maintaining health, improving quality of life, and achieving long-term positive outcomes.