Among the foods, egg whites are recommended by many nutritionists as an ideal choice, especially for breakfast - an important first meal of the day.
According to research, egg whites are a source of high-quality protein but low in phosphorus, sodium and potassium - minerals that need to be strictly controlled in people with kidney failure. In 33g of egg whites, equivalent to 1 large egg, there are only about 55 mg of sodium, 54 mg of potassium and less than 5 mg of phosphorus, while still providing about 3.6g of pure protein. This is an ideal ratio compared to other animal protein sources such as red meat, fish or milk - which often come with a high content of minerals that kidney patients need to limit their intake.
Using egg whites to replace traditional protein sources helps improve blood urea and reduce the metabolic burden in people with kidney disease in stages 3-4. In addition, egg whites do not contain cholesterol, so they also help control dyslipidemia - a common complication in people with kidney failure.
In addition, egg whites are easy to process and digest, helping patients start the day gently while still ensuring enough energy and nutrients. Can be used by steaming, drying or mixing with diluted congee to increase absorption efficiency.
With a high pure protein content and few harmful minerals, egg whites are a smart choice for people with weak kidneys, especially for breakfast. Reasonable application according to the advice of a doctor or nutritionist will contribute to improving the quality of life for patients.
