The renal diet in 2010: is it time for a shake up?

Food manufacturers add phosphate salts to their products to act as a preservative to extend shelf life. However, this added phosphorus poses a problem for dialysis patients and their caregivers because it is difficult to quantify the amount of phosphorus in a patient's diet. This article discus...

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Bibliographic Details
Published inNephrology news & issues Vol. 24; no. 8; p. 21
Main Author Kolbe, Nina
Format Journal Article
LanguageEnglish
Published United States 01.07.2010
Subjects
Diet, Protein-Restricted - methods
Food Industry
Food Preservatives - adverse effects
Humans
Kidney Failure, Chronic - diet therapy
Menu Planning
Phosphorus, Dietary - administration & dosage
Phosphorus, Dietary - adverse effects
Phosphorus, Dietary - analysis
Renal Dialysis
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Summary:Food manufacturers add phosphate salts to their products to act as a preservative to extend shelf life. However, this added phosphorus poses a problem for dialysis patients and their caregivers because it is difficult to quantify the amount of phosphorus in a patient's diet. This article discusses the difference between organic and inorganic phosphorus, how the added phosphorus affects previously safe food choices, and the need to update renal diet information so hemodialysis patients can more effectively track their intake.
ISSN:0896-1263