How to eat and what to eat is good for the kidneys is the number one concern of almost all kidney disease patients, and realistically speaking, eating right and eating scientifically somehow assumes an important role in the efficacy of kidney disease treatment. Patrick Holford, the world’s leading expert in health and nutrition, has said that health is not a static state, but an endless journey where we are constantly learning about ourselves from being sick and suffering from physical imbalances. Health is also an enduring process of discovery, which means not only being free of disease, but also discovering more energy and vitality. So consuming the right amount of quality foods can help us achieve our maximum potential for health, vitality, and resistance to disease. What do people with nephrotic syndrome eat? Nephrotic syndrome is a group of clinical syndromes caused by various primary and secondary glomerular diseases. Its clinical symptoms include massive proteinuria (24-hour urine protein quantification ≥3.5g), hypoalbuminemia (plasma albumin ≤30g/L), high edema, and hyperlipidemia (plasma cholesterol and triacylglycerol are significantly increased). Nephrotic syndrome has a long duration and is prone to recurrence. Patients are prone to lose protein, iron, zinc, copper and key metabolites that regulate calcium metabolism in the urine. Therefore, it is necessary to choose a salt less or salt free diet with sufficient protein and energy, and timely supplementation of trace elements and vitamins. Protein catabolism increases and anabolism decreases in patients with nephrotic syndrome, so increasing protein intake helps maintain the nitrogen balance of the body. In the early stage of the disease, when the renal impairment is not serious, a moderate protein intake of 0.8~1.0g/(kg-d) (about 40~70g) can be supplied, which is close to the protein intake of normal people; when the patient has renal impairment and azotemia, protein should be appropriately restricted, and a low protein diet of 0.6~0.8g/(kg-d) (less than 40g/d) should be adopted, with high quality protein More than 50% of high quality protein foods such as milk, eggs, lean meat, fish and shrimp should be used, and low protein rice or starchy foods (such as sweet potato, taro, pumpkin, vermicelli, lotus root powder, corn starch, etc.) with low vegetable protein content should be used instead of some common rice and flour. Low-salt diet, 2-3 grams of salt or 10-15 ml of soy sauce for the whole day, forbid all pickled products, such as salted eggs, salted meat, salted fish, pickled vegetables, sausages, canned food, etc.; if edema is serious, a low-sodium diet is required, with the amount of sodium not exceeding 500 mg for the whole day, i.e. no salt, soy sauce, MSG and other condiments are added to cooking, and sodium-containing foods (such as steamed buns with alkali, hanging noodles, puffed eggs, dried tofu, etc.) or vegetables with high sodium content (such as sweet potatoes, pumpkin, vermicelli, lotus root powder, corn starch, etc.) are avoided. ) or vegetables with high sodium content (rape, celery), etc. In order to reduce hyperlipidemia, not only should the amount of food fat be appropriately limited, but also the choice of fat type should be paid attention to, and a low-cholesterol diet rich in polyunsaturated fatty acids and soluble fiber should be adopted. Patients with long-term large amounts of proteinuria can be accompanied by a large increase in calcium, phosphorus, iron and vitamins in the urine, causing a lack of these substances, so foods rich in iron, calcium, phosphorus and vitamin A, B vitamins and vitamin C should be selected for supplementation.