Have you been advised to follow a Low Protein Diet to help you manage your kidney disease?

Low Protein Diet – Why is it used for CKD?

A protein restricted diet is prescribed for patients with kidney disease in order to prevent further loss of kidney function, as we attempt to lighten the kidney’s workload. When proteins are digested and absorbed by the body, they are converted into waste products which can create a toxic build up if they aren’t properly removed (by the kidneys). This creates a lot of stress on the kidneys, therefore, we like to limit protein intake and limit the stress for the already damaged kidney cells.

Animal or Plant Protein?

Another important recommendation for those on a kidney-friendly diet is to begin replacing animal proteins with plant-based proteins. Plant-based proteins have a lower amount of protein, saturated fat, and are higher in fiber – the American Journal of Kidney Disease even found that there is a lower rate of mortality for chronic kidney disease patients who had a higher intake of plant-based proteins. Why is this?

A plant-based diet provides an increased amount of antioxidants (which help protect cells from damage), phytates (which bind phosphorus, see Navigating Nutrients for CKD for more information), and reduces the amount of acid that the body produces during digestion. Plant-based diets have also shown to help lower blood pressure levels, cholesterol, and weight to prevent kidney disease from progressing into heart disease.

How to eat more plant based protein:


Plant-based protein recipes:

I have included here some options for fun plant-based protein recipes:

Hummus (click here for baked hummus)

superbowl snack
Cauliflower (click here for cauliflower mac & cheese, here for buffalo cauliflower)

Tofu (click here for tofu scramble)


Photo by Kaitlin Eckstein

Almonds (click here for almond granola bars)

photo credit Kristin Jenkins

Arugula (click here for arugula, beet, cauliflower mash)

Cauliflower Mash

Photo by Klara Knezevic

Black beans (black bean brownies, tacos, burgers, black bean soup, fiesta beans)

black bean brownies
Chickpeas (chickpea tomato salad)

Pantry Items Into Meals

Edamame (easy edamame salad)

high fiber salad

Photo credit Kaitlin Eckstein

Quinoa (kale and quinoa power salad)

dark leafy greens

If your diet includes a strict potassium restriction, this can be a bit harder to focus on a plant based diet, but not impossible.

Great plant-based protein options that are low in potassium include:

Low-sodium veggie burgers
Quinoa (small amounts)
Whole grain bread
Zucchini and yellow squash


On the other hand, if your potassium dietary restrictions are so limited that relying a plant based diet for protein isn’t possible, some of the best animal based proteins include eggs, eggs whites, greek yogurt, cottage cheese, and fresh fish such as salmon, tuna, and other cold water, fatty fish high in Omega-3’s.

The primary concern for patients on a low protein diet is ensuring that they are still consuming enough calories to meet their body’s needs, as it battles to continue the functions of everyday life. Many patients find it difficult to eat enough, as there is protein in far more sources than they expected! It is essential to ensure that calorie consumption is meeting the needs of the patient, otherwise they may experience protein-energy wasting or malnutrition.

Other nutrient concerns for patients following low protein diets include potassium, iron, phosphorus, sodium, and antioxidants. There are a lot of nutrients to juggle, and if you find yourself feeling a bit overwhelmed, now is the best time to reach out to a specialist.

We can help you with your CKD diet

Dietitians are trained to help answer all the complicated questions that come along with food and disease states – dietitian Kaitlin Eckstein has years of experience specialized in finding the right plan to meet your kidney needs without taking all the fun out of food. Reach out to Rebecca Bitzer & Associates today to make an appointment and reduce your kidney stress today.

+ posts

An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.