Core Viewpoint - The article emphasizes that soy products, when consumed correctly, can be beneficial for health, particularly for patients with kidney disease, who can select appropriate types of soybeans and soy products [1]. Group 1: Nutritional Benefits of Soy - Soybeans provide high-quality protein, which is easily digestible and has a similar amino acid profile to animal proteins, making it a complete protein source [2]. - Soy protein contains 18 types of amino acids and is rich in lysine, complementing the deficiencies found in cereal proteins [2]. - Special components in soy, such as isoflavones and saponins, contribute to various health benefits, including cholesterol reduction and antioxidant properties [2]. Group 2: Recommendations for Kidney Patients - Kidney patients should adopt a "high-quality low-protein" dietary strategy, allowing for the scientific consumption of soy and soy products to meet protein needs while reducing metabolic burden [3]. - It is crucial to distinguish between soybeans (yellow, black, and green beans) and other legumes, as only the former contain high-quality protein, while others like red beans and mung beans are considered inferior and should be limited [4]. Group 3: Suitable Soy Products - Among the various soy products, tofu and soy milk are recommended for kidney patients, while processed products high in salt and oil, such as fried tofu skin, should be avoided [5]. - Patients should ensure that the soy products they purchase are made from soybeans, particularly yellow soybeans, to maximize health benefits [5].