Can patients with kidney insufficiency consume soy products?

Generally, patients with renal insufficiency can consume soy products, but should do so in moderation. Detailed analysis is as follows:

Soy products such as tofu and soy milk are mainly processed from soybeans and adzuki beans, and are rich in nutrients including plant protein, vitamins, and minerals. For patients with renal insufficiency, moderate consumption of soy products can help supplement consumed protein, maintain protein balance, and aid in stabilizing their condition. Additionally, soy products contain relatively low levels of fat, which aligns with the low-fat diet requirements for patients with renal insufficiency.

Patients should control the amount of soy products consumed. For example, it is recommended that tofu intake not exceed 100 grams per day, and this should be accounted for within the total daily protein intake to prevent excessive protein consumption, which could increase the burden on the kidneys. Fresh soy products should be selected, while processed soy products containing large amounts of salt and additives, such as seasoned soybeans and fermented tofu, should be avoided. If patients have hyperphosphatemia, they should reduce consumption of soy products with relatively higher phosphorus content, such as soy sticks and dried tofu. If discomfort occurs after consumption, patients should promptly inform their doctor and adjust their diet accordingly.