Many people believe that soy products are high in purines and uric acid, making them unsuitable for consumption. In fact, eating soy products correctly is beneficial to health. Today, doctors are here to help kidney disease patients choose the most suitable beans and soy products. Soybeans provide high-quality protein. "High quality protein" refers to proteins with high biological value, that is, proteins with high bioavailability. Due to its amino acid ratio being similar to that of the human body and easy to digest and absorb, it is called high-quality protein, such as meat, eggs, dairy products, etc; Plant proteins are difficult to digest and absorb due to their non essential amino acids, resulting in lower bioavailability. Additionally, they produce a significant amount of nitrogen-containing waste after metabolism, such as rice, flour, and nuts. However, soybeans are an exception as they contain high-quality protein. Soy protein is a high biological potency complete protein, which is also the main component of soybeans, accounting for about 35% to 50%. There are as many as 18 types of amino acids in soy protein. Except for slightly lower levels of methionine, the composition and proportion of essential amino acids in soy protein are similar to those in animal protein. It is also rich in lysine, which is lacking in cereal protein, making it a natural and ideal food complementary to cereal protein. Soy protein contains many special components, such as isoflavones, saponins, phytic acid, fiber, and insulin inhibitors. Various different components play different physiological roles, among which soy isoflavones have weak estrogenic effects, as well as cholesterol lowering, anti-cancer gene providing, antioxidant and other effects. Soy saponin can inhibit the oxidation of lipids in serum, suppress the formation of peroxidized lipids, have antioxidant and anti free radical effects, and can reduce cholesterol and triglyceride levels in blood. Phytic acid can help control blood phosphorus levels. These three are the patients with soy nephropathy. As kidney function declines to a certain extent, the quality and quantity of protein should be controlled, and in principle, a "high-quality low protein" dietary strategy should be adopted. Intended to consume high-quality protein and control total protein levels, meeting the body's needs while reducing metabolic burden. Therefore, kidney disease patients can scientifically consume soybeans and soy products. It is particularly important to remind everyone to distinguish between soybeans and mixed beans. Soybeans refer to soybeans, black beans, and green beans, and the protein contained in these three types of beans is the high-quality protein. The remaining red beans, mung beans, and adzuki beans belong to the category of miscellaneous beans, mainly composed of starch. Their protein belongs to non high quality protein, and their potassium, phosphorus, and purine contents are high. Therefore, it is necessary to eat less or avoid consuming miscellaneous bean foods. In addition, vegetables such as cowpeas, beans, and bean sprouts are mainly based on edible plant roots and dietary fiber, with less legume components, so they are not taboo foods for kidney disease. Kidney failure patients can also consume them in moderation. There are a wide variety of kidney friendly soybean products, including tofu, shredded tofu, soybean milk, soybean skin, bean gluten, etc. Some soybean products, such as soybean skin, dried tofu, etc., add a lot of salt and oil in the processing process, which will lead to hypertension, edema and hyperlipidemia, and are not recommended for patients. Tofu and soybean milk are ideal bean products for patients with kidney disease. For patients with stable kidney disease, according to their weight and protein intake of other animals, tofu and soybean milk can be added as appropriate. Once again, I would like to remind everyone that soybeans mainly refer to soybeans. When choosing soy products, it is also important to pay attention to whether they are processed from soybeans. (New Society)