Just as people always think that eating too much sugar will lead to diabetes, soy products have also been a forbidden area in the diet of chronic kidney disease patients for so many years. Clinicians have been following the warning that patients with kidney disease should control their diet, do a low-salt, low-fat and low-protein diet, and do not eat soy products or drink soy milk. However, the Dietary Guidelines for Patients with Chronic Kidney Disease issued by the National Health Planning Commission in 2017 clearly recommends that chronic kidney patients can eat soy protein, so can you eat soy products or not? When it comes to protein, what do you associate it with? Many people may confuse protein with egg white (egg white). In fact, the word protein comes from the Greek word “protos”, which means “first”, because protein is the first thing in all living cells. In fact, protein is found in a wide range of plant and animal foods that we eat every day. Animal proteins are of good quality and highly utilized and are often considered to be the main source of high quality protein. Although the utilization rate of plant-based protein is lower, but the protein content of soybeans is as high as 35% -40%, and the amino acid composition of soybeans is closer to the needs of the human body, so in the nutritional value of the animal protein can be fully comparable to the quality of protein, is also a high-quality protein. In addition to high protein content, soybean is also rich in unsaturated fatty acids, calcium, potassium and vitamin E. Soybean fat content of about 15% to 20%, high digestibility and mostly unsaturated fatty acids. Unsaturated fatty acids can reduce the occurrence of atherosclerosis, which is also very beneficial to patients with chronic renal insufficiency. It should be noted that, per 100 grams of soybeans in the potassium content of 1503 mg, potassium content than fava beans, dried carrots, potatoes, pig liver, etc., so chronic renal insufficiency and high blood potassium patients should be cautious about long-term consumption. Soybean mainly includes soybean, green bean and black bean. There are hundreds of soybean products in China, which are usually divided into two categories: non-fermented soybean products and fermented soybean products. Non-fermented soy products include soy milk, tofu, dried tofu, shredded tofu, tofu brain, tofu skin, dried beans, etc. Fermented soy products include fermented bean curd, tempeh, and bean paste. Fermented soy products are high in sodium, so they are not recommended for people with chronic kidney disease. The Dietary Guidelines for Chinese Residents (2016) recommend that adults eat soy products regularly and can consume about 25 grams of soybeans per day on average. Each 20~25 grams of soybeans contains about 7 grams of protein, 20 grams of soybeans = 60 grams of northern tofu = 110 grams of southern tofu = 120 grams of lactone tofu = 45 grams of dried soybeans = 360~380 milliliters of soy milk. Special reminder: chronic kidney disease patients, soybeans and soy products can be eaten without fear, but is not the same as letting go of eating, after all, chronic kidney disease patients daily protein intake is to be controlled. Specifically how to eat should be based on the degree of kidney function under the guidance of doctors and dietitians.