I am a 70 year old biologist with some medical education as well. I recently had a radical nephrectomy due to Renal Cell Carcinoma. My post operative blood chemistry changed dramatically w my eGFR dropping from 70 to 38 with corresponding somewhat dramatic increase in Creatinine, Phosphorus and Potassium levels.
I got the book, "Stopping Kidney Disease" by Lee Hull and have to say, his book is a excellent text on a wide variety of subjects related to Chronic Kidney Disease (CKD) including, and perhaps most importantly, his discussion of Potential Renal Acid Loading in relation to diet management. It's a rather scientifically detailed book which requires some understanding of basic biochemistry and human physiology but if you can get past that challenge, the book is a wonderful explanation of the key factors affecting kidney function and how you can use diet management as a means of controlling, indeed slowing down the onset or progression of CKD. Lee discusses all of the key minerals (P,K,Na,N,Ca,Mg) that play a part in kidney function and how they combine to influence the performance of glomerular filtration, ammonium secretion and other important roles the kidneys play in helping to maintain body health and the maintenance of normal serum pH levels....
Lee's primary focus is on the relationship between foods that are more acidic (meats, fish, cheeses, nuts, some grains and beans) and foods that are more basic (vegetables like broccoli, asparagus, onions, or fruits like blueberries and apples) and the impact these different food types have on blood pH. His assertion being the importance of using alkaline (basic) foods to offset and moderate the effect of acidic foods on blood pH and the positive effects this dietary approach has on kidney health, especially when faced with CKD. He also discusses related topics such as the value in consuming foods high in polyphenols and antioxidants and other beneficial nutritional components.
Ultimately, Lee favors a largely plant based diet with little (or no) protein from most meat and fish sources, especially red meats (and he backs up his assertions with up to date research from refereed medical journals). He argues that there are unique amino acids in meats that ultimately contribute to acidifying the blood and further elevating creatinine levels. Plants alternatively lack some of the amino acids that meats have and so the plant proteins essentially place less stress on the kidneys in terms of filtering out waste products. Less stress, the healthier conditions for the kidney to function and the slower the progression of CKD.
Definitely worth a read if you can get your hands on a copy!!