Low-Protein Renal Diet

Monitoring your diet is important if you have renal disease. Research published in the "American Journal of Nephrology" showed that people with chronic kidney disease, or CKD, have increased mortality rates. According to the National Kidney Foundation, dietary management is a very important part of the interdisciplinary health care people with kidney disease require. Maintaining or improving your nutrition status as kidney disease progresses can give you a better chance of long-term survival.

Chronic Kidney Disease

Chronic kidney disease is a syndrome characterized by the continual loss of kidney function. CKD is divided into five stages based on how well the kidneys are functioning. Kidney function is measured by a lab value called the glomerular filtration rate, or GFR. This value measures the clearance rate of the kidney and is measured in the units mL per minute per 1.73 square meters.

Stages of Chronic Kidney Disease

People in stage 5 CKD have GFR of less than 15. Stage 4 patients have a GFR between 15 and 29. Stage 3 CKD is characterized by a moderate decrease in GFR, between 30 and 59. In stage 2, there is kidney damage and a GFR between 60 and 89. People with stage 1 CKD may have a normal or increased GFR at or above 90.

Indications for a Low-Protein Diet

Unless you are on kidney dialysis, which greatly increases protein needs, a low-protein diet is recommended to delay kidney disease progression. The National Kidney Foundation's K/DOQI guidelines advise patients to limit protein intake to between 0.27 g and 0.34 g per pound of body weight. The Institutes of Medicine's recommended daily allowance of protein is from 0.36 to 0.45 g of protein per pound of body weight in healthy adults.

High Biologic Value Protein

A 150-pound person following the low-protein recommendations of 0.27 g to 0.34 g per pound of body weight would be restricted to between 40.5 to 51 g of protein per day. At least 50 percent of this protein should come from sources of high biological value, or HBV. HBV protein sources describe those that are readily absorbed and used by the body, considered high-quality proteins. Eggs and meat are examples of HBV protein. Proteins found in vegetables are not considered HBV.