In the treatment of kidney failure, nutrition plays a very important role, especially controlling the amount of protein taken into the body. One of the sources of protein recommended by experts is egg whites.
Egg whites contain a rich, high-quality amount of protein but contain almost no fat and very little phosphorus - a factor that people with kidney failure need to limit. According to research, people with kidney failure should use protein sources with high biological value ( HBV), meaning they are full of essential amino acids that the body cannot synthesize on its own. Egg whites are classified as this group of HBVs.
An egg whites, about 33g, contains about 3.6g of protein and only about 5mg of phosphorus, much lower than other foods rich in protein such as red meat or milk. In addition, egg whites do not contain cholesterol, so they do not put additional pressure on the cardiovascular system - which is often affected in patients with kidney failure.
Adding egg whites to your diet can help provide enough protein to filter patients without increasing the level of urea, phosphorus or potassium in the blood.
However, the use requires guidance from a nutritionist or doctor to suit each stage of the disease.
