If you’ve been diagnosed with polycystic kidney disease (PKD), or have been living with it for a while, you’ve likely searched online for ways to help protect your kidney health. A common question is: “Should I eat more plant-based proteins?”

The short answer: yes! Plant-based proteins can and should be part of a kidney-friendly diet for people with PKD. This blog explains the benefits, how to add them to your meals, and what to watch out for.

Why Include Plant-Based Proteins with PKD?

Research shows that eating more plant-based foods may help slow down kidney disease, including PKD. New guidelines for PKD suggest adding more plant-based meals to your diet. Here’s why:

• Lower in saturated fat: Plant proteins usually have less saturated fat than meat, which is better for your heart. This matters because people with PKD have a higher risk of heart problems, including high cholesterol.
• Less acid load: Animal protein creates more acid in the body, which can strain your kidneys. Plant proteins are more alkaline-forming and can help reduce something called metabolic acidosis, which speeds up kidney damage.
• Full of fibre and antioxidants: Plant-based foods help reduce inflammation and keep your gut healthy.

What Are the Nutritional Benefits of Plant-Based Proteins?

There are different types of plant-based diets, and you don’t have to go fully plant-based to see the benefits. Even a few swaps each week can make a difference. Here are some kidney-friendly plant proteins to try:

• Beans, peas, pulses, and legumes (like chickpeas, black beans, or lentils)
• Soy products (such as tofu, edamame, soy milk, or tempeh)
• Nuts, seeds, and their butters
• Quinoa – a grain that’s a complete protein with all 9 essential amino acids

There are a few nutrients to keep an eye on when eating more plant-based foods. Make sure your diet is balanced by including:

• Iron – found in beans, lentils, tofu, fortified cereals (like oatmeal or cream of wheat), nuts, seeds, and spinach. To help your body absorb iron better, eat these foods with something rich in vitamin C, like tomatoes, bell peppers, strawberries, or broccoli.
• Vitamin B12 – found in fortified foods like non-dairy beverages or nutritional yeast.
• Calcium – look for fortified non-dairy drinks or tofu made with calcium sulfate.
• Vitamin D – found in fortified non-dairy drinks, breakfast cereals, tofu, and mushrooms.
• Zinc and omega-3s – found in nuts, seeds, and whole grains.

How to Get Started

Starting a plant-based diet doesn’t have to be hard. Try these tips:

• Begin with Meatless Mondays, or aim for one plant-based meal a day (like lunch).
• Start with 1-2 plant-based meals per week, and slowly increase to 1-2 plant-based meals per day.
• Try easy swaps:
  • Lentils instead of ground beef in pasta
  • Chickpea salad instead of tuna in sandwiches, or on top of a salad
  • Crumbled tofu or black beans instead of meat in tacos or burritos
  • Tofu instead of shrimp, chicken or beef in stir-fries
  • Hummus or edamame dip instead of cheese or deli meat for snacks
  • Non-dairy milk instead of cow’s milk in cereal

When putting your plate together, aim for:

• ½ plate vegetables – mix colours and textures
• ¼ plate plant protein – like tofu, beans, lentils, edamame, nuts or seeds
• ¼ plate whole grains – like brown rice, quinoa, or barley
• Add healthy fats – like olive oil, avocado, tahini, or nut butter
• Optional extras – fruit, non-dairy drink, or plant-based yogurt

Recipe: Peanut Soba Noodle Tofu Bowl

This colourful dish is full of fibre and plant-based protein. Perfect for lunch or meal prep!

Makes 4 servings

Ingredients:

• 5 tbsp peanut butter
• 4 tbsp coconut aminos
• 1 lime, juiced
• 2 tsp garlic powder
• 1 tsp ginger powder
• 1/3 cup warm water
• 4 oz soba noodles
• 1 bag coleslaw mix
• 1 cup chopped cucumber
• ½ cup sliced radishes
• 1 block extra-firm tofu, cubed
• 4 tbsp chopped green onion

Directions:

1. In a jar, mix peanut butter, coconut aminos, lime juice, garlic powder, and ginger powder. Add warm water 1 tablespoon at a time and shake until smooth. You may not need all the water.
2. Cook soba noodles following package instructions. Once cooked, rinse under cold water and set aside.
3. Divide noodles, coleslaw, cucumber, and radishes evenly into 4 bowls (or containers for meal prep).
4. Drizzle sauce on top.
5. Top with tofu and green onion just before eating.

Nutrition per serving:
430 calories, 23.3 g fat, 4.1 g saturated fat, 502.5 mg sodium, 38.4 g carbs, 5.2 g fibre, 21.8 g protein, 422.1 mg potassium, 147.5 mg phosphorus

Bottom Line

Plant-based proteins are a smart choice for people with PKD. They’re easier on your kidneys, better for your heart, and full of nutrients that help your body.

Not sure where to begin? Join us on Tuesday, May 27 at 7:00 PM Eastern Time for a fun and educational cooking demo focused on plant-based proteins and PKD. Or connect with a registered dietitian who supports people with kidney disease, and can help you create a meal plan that fits your needs.

About the Author

Emily Campbell, RD CDE MScFN is a Registered Dietitian and Certified Diabetes Educator with a Master’s Degree in Foods and Nutrition. Emily specializes in helping those with kidney disease overcome the confusing world of nutrition to promote health. Emily can be found at kidneynutrition.ca.

More

• Looking for more information about what to eat with PKD? Check out Love Your Kidneys, a PKD cookbook and nutrition guide written especially for people with PKD.
• Watch one of Emily's webinar or PKD Summit recordings on the topic of Nutrition and PKD here, or 
• Browse through Emily's Kidney Nutrition blogs on our website.