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      The Impact of Additives on the Phosphorus, Potassium, and Sodium Content of Commonly Consumed Meat, Poultry, and Fish Products Among Patients With Chronic Kidney Disease.

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          Abstract

          Patients with chronic kidney disease (CKD) are advised to limit their dietary intake of phosphorus and potassium as hyperphosphatemia and hyperkalemia are both associated with an increased risk of mortality. There is uncertainty concerning the actual content of these minerals in the Canadian food supply, as phosphorus and potassium are increasingly being used as food additives. This study aimed to determine the impact of food additives on the chemically analyzed content of phosphorus, potassium, sodium, and protein in commonly consumed meat, poultry, and fish products (MPFs).

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          Author and article information

          Journal
          J Ren Nutr
          Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation
          Elsevier BV
          1532-8503
          1051-2276
          Mar 2018
          : 28
          : 2
          Affiliations
          [1 ] Department of Nutritional Sciences, University of Toronto and the Comprehensive Care Program, St Michael's Hospital, Toronto, Ontario, Canada.
          [2 ] Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada.
          [3 ] Diabetes Comprehensive Care Program, St Michael's Hospital, Toronto and Faculty of Medicine, University of Toronto, Toronto Ontario.
          [4 ] Faculty of Health Sciences, University of Ontario Institute of Technology, Oshawa, Ontario, Canada.
          [5 ] Health Science Consultants, Inc., Mississauga, Ontario, Canada.
          [6 ] School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario. Electronic address: pdarling@uottawa.ca.
          Article
          S1051-2276(17)30201-7
          10.1053/j.jrn.2017.08.013
          29146137

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