Before the late 1980s, a high-protein diet (1.2-1.5 g/kg.d) was advocated to alleviate hypoproteinemia and the ensuing complications. However, animal experiments and clinical observations have confirmed that although a high protein diet increases the synthesis of albumin by the liver, it also increases the glomerular capillary hyperperfusion, high pressure and hyperfiltration, accelerating glomerular non-inflammatory sclerosis, and increases the amount of urinary protein instead of reducing it, which does not help to correct hypoproteinemia. Restricting protein intake can slow down the development of chronic renal impairment. Therefore, a high-quality protein diet of 0.6-1.0g per kg of body weight per day is currently advocated. Protein in food must be digested by the gastrointestinal tract and decomposed into amino acids before it can be absorbed and used by the body, and the body’s need for protein is actually the need for amino acids. Only when the absorbed amino acids meet the body’s needs in terms of quantity and type can the body use them to synthesize its own proteins. Nutritionally, amino acids are divided into two categories: essential amino acids and non-essential amino acids. Essential amino acids are those amino acids that the body cannot synthesize on its own or at a rate that does not meet the body’s needs and must be consumed from food. Non-essential amino acids do not mean that the body does not need these amino acids, but that the body can synthesize them itself or get them from other amino acids, not necessarily from food directly. The so-called high-quality proteins mean that they contain a complete range of essential amino acids, in sufficient quantity and in proper proportion to each other. This type of protein can not only maintain human health, but also promote growth and development. The proteins in milk, eggs, fish and meat are all high-quality proteins. Non-essential amino acids are generally found in higher amounts in plant foods such as rice, flour and beans.