Chronic Kidney Disease (CKD) is a common disease worldwide with a high mortality rate which is associated with the progression and complications of kidney disease. Practical dietary interventions play an important role in improving CKD outcomes and preventing or delaying the initiation of dialysis. So, what should non-dialysis CKD patients pay attention to in their daily diet? Let me answer the questions for kidney patients one by one. Patients with chronic kidney disease are suffering from reduced renal function, which makes overnutrition can lead to sodium and volume overload, hyperkalemia, hyperphosphatemia, and accumulation of toxic metabolites from protein degradation. On the other hand, undernutrition exacerbates the risk of malnutrition and nutrient depletion. What kind of diet can make CKD patients get sufficient nutrition and can effectively avoid those risks has become a brainstorming matter for kidney patients. Protein intake For protein intake of CKD patients, it is recommended to adopt a low-protein diet based on plant protein (daily protein intake of 0.6-0.8g/kg and plant protein accounts for more than 50% of the total protein). Studies have shown that mild protein restriction slows the progression of CKD and has other benefits, including lowering blood urea nitrogen, uremic toxins, acid load, and phosphorus intake. For people with CKD, diets rich in plant-source protein may be beneficial. Therefore, for patients with CKD, we advocate a high-quality, low-protein diet rich in high-quality proteins such as eggs, soybeans, tofu, milk, fish, and beef, which are easily absorbed and contain a high percentage of essential amino acids. The following points should be noted when adopting this dietary program: 1. It is not a vegetarian diet, but still need to consume a certain amount of animal protein, eggs and fish are good animal protein supplements. 2. 2, for CKD hyperkalemia patients, in the consideration of plant protein dietary sources should be careful to avoid foods with high potassium content, such as fruit juices, nuts, and seasonings for fruits and vegetables, vegetables can be blanched in warm water before frying to help get rid of potassium. 3. Body weight and serum albumin levels should be monitored (every 3-6 months) to assess the adequacy of calorie intake and whether there is evidence of protein malnutrition. II. Salt intake The salt we usually refer to is NaCl: 1 g of salt contains 0.4 g (17 mEq) of sodium ions. Salt restriction has many benefits for CKD patients such as: lowering blood pressure, delaying the progression of nephropathy to uremia and improving cardiovascular outcomes, and CKD patients should be appropriately restricted in salt (<3g/day). In addition to the salt added to meals in the daily diet, attention should also be paid to seasonings (oil, soy sauce), nuts fried with salt, canned food, etc. also have a certain amount of salt. Third, potassium intake The American Kidney Disease Foundation - Kidney Disease Prognostic Quality Initiative (K/DOQI) guidelines recommend that for patients with stage 3-4 CKD (i.e., eGFR of 30-59mL/(min-1.73m2)), the potassium intake should be 2-4g/d, and at the same time, it is recommended that potassium restriction should not be carried out for patients who are in the more early stages of CKD. However, potassium restriction is still needed to maintain normal serum potassium concentrations in hyperkalemic patients who are on ACEI or ARB antihypertensive agents. IV. Calcium and phosphorus intake CKD patients are prone to renal bone disease, which is related to calcium and phosphorus metabolism disorders. patients with CKD tend to have hypocalcemia and hyperphosphatemia, so calcium supplementation and phosphorus restriction are needed, and the following points need to be noted: 1. calcium supplementation is not the more the better, and it is recommended to control the calcium intake to 1.5g/day. higher calcium intake tends to lead to the deposition of calcium in the tissues, which leads to metastatic calcification (e.g. vascular calcification) 2. Phosphate restriction targets foods such as processed foods and cola beverages rather than high biological value foods (e.g., meat, eggs), and additives to processed foods and medications are the main sources of dietary phosphates. It is recommended that dietary phosphorus intake be limited to 0.8-1g/day. V. Intake of carbohydrates, fat and dietary fiber Studies have shown that obesity can promote the progress of CKD. Therefore, obese kidney patients should pay attention to weight control, and it is recommended that daily calorie intake should be controlled at 30-35kcal/kg, and fat intake should be limited to less than 30% of daily calorie intake, of which saturated fat intake should be limited to less than 10% of calorie intake. The daily dietary fiber intake is 25-38g. In conclusion, the diet of patients with chronic kidney disease advocates a high-quality low-protein diet based on plant protein, but still need to supplement animal protein and pay attention to the appropriate potassium-restricted diet in hyperkalemia. While meeting the daily calorie requirement, appropriate salt restriction, calcium supplementation and phosphorus restriction, such a daily dietary regimen can avoid the risk associated with CKD while adequately replenishing nutrients.