Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review

Autor: J Fortunato Silva, M Cavanha, R Aparecida Borges Batista, I Valente Prestes, G das Graças Pena, Camila Cremonezi Japur

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Background Chronic kidney disease patients often use food preparation techniques to reduce potassium intake. However, the most effective techniques have not yet been determined for all food groups. The present study aimed to analyse all of the availa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbfc8ed98de53fa5c159547afec96c88
https://pubmed.ncbi.nlm.nih.gov/33497513