Summary. Among the important socio-economically important problems, a special place is occupied by kidney diseases. Timely identification of individuals and patients at high risk of developing chronic kidney disease in the early stages of the disease, risk factors, and adequate treatment methods can stop the growth of renal dysfunction. It should be noted that the effectiveness and safety of a low-protein diet have a good evidence base. The aim of the study was to substantiate the safety and efficacy of a diet consisting of bakery products made from wheat / soy flour, based on morphological studies in rats with chronic kidney disease (glomerulonephritis). The experiments were conducted on 24 white male rats with a body weight of 250-300 g. Modeling of glomerulonephritis was caused by the introduction of adaptive lymphocytes. Group 1 comprised intact animals, group 2 — rats with glomerulonephritis contained in a normal diet (without the addition of bakery products from soy flour), group 3 included rats with glomerulonephritis, contained in the diet containing bread and bakery products from 5% soya flour, and group 4 - in the diet of bakery products from 10% soy flour. The organs and tissues of animals were examined histologically 60 days after glomerulonephritis modeling. The inclusion of bakery products made with 5% and 10% soy flour in rats with experimental glomerulonephritis has been proven safe. The histomorphological picture of the kidneys of rats of 3- and 4-experimental groups, consuming bakery products of 5 and 10% soy flour, was characterized by less pronounced lymphocytic infiltration in the renal interstitium, with fewer atrophic renal tubules compared with the control group. The cessation of sclerotic changes in the renal parenchyma was noted. Dystrophic changes in all studied organs were reduced, which was manifested in an improvement in the functional state of cell organelles, and a decrease in edema of the intercellular tissue