Subjective and Objective Assessment of Low-protein and High-energy Bread Exclusively for Renal Failure Patients

• Published in: Eiyōgaku zasshi Vol. 62; no. 1; pp. 25 - 30
• Main Authors: Matsushita, Yumi, Kadokura, Yoshie
• Format: Journal Article
• Language: English
• Published: The Japanese Society of Nutrition and Dietetics 2004
• Subjects: dietary therapy; high-energy bread; low-protein bread; renal failure; renal failure patient; starch flour
• ISSN: 0021-5147; 1883-7921
• DOI: 10.5264/eiyogakuzashi.62.25

Dietary therapy is extremely important for renal failure patients, and the diet for these patients should be based on low-protein and high-energy foods. Low-protein and high-energy rice and noodles as staple foods have already been developed and utilized for dietary therapy, although low-protein and high-energy bread is not presently available. We made low-protein and high-energy loaf samples exclusively for kidney disease patients by using starch flour that is designated as a food for special dietary use. We compared this exclusive bread to ordinary bread made of hard flour, and performed organoleptic tests (n=56), textural measurements and color recognition tests. The exclusive loaf samples made from starch flour gave high-preference scores in the organoleptic tests. In comparison to wheat bread, the nutritive values of the sample loaves were lower in protein (-32%, -45%) higher in energy (+37%, +40%), lower in phosphorus (-16%, -20%), lower in potassium (-16%, -20%) and lower in sodium (-67%, -66%). We conclude from these results that this exclusive bread made from starch flour is potentially useful as a staple food in dietary therapy for renal failure patients who require special foods.