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
| Autor: | Arti Sharma Parpia, Marc Goldstein, Bernadene Magnuson, JoAnne Arcand, Pauline B. Darling, Mary R. L’Abbé |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Canada
Meat food.ingredient Hyperkalemia Food Handling Sodium Potassium 030232 urology & nephrology Medicine (miscellaneous) chemistry.chemical_element Poultry 03 medical and health sciences Ingredient Hyperphosphatemia 0302 clinical medicine food Food Labeling Renal Dialysis Surveys and Questionnaires Fish Products medicine Animals Humans 030212 general & internal medicine Food science Renal Insufficiency Chronic Nutrition and Dietetics urogenital system Food additive Phosphorus Fishes Potassium Dietary Sodium Dietary medicine.disease Fish products Diet Meat Products chemistry Nephrology Patient Compliance Phosphorus Dietary Food Additives Dietary Proteins medicine.symptom |
| Zdroj: | Journal of Renal Nutrition. 28:83-90 |
| ISSN: | 1051-2276 |
| DOI: | 10.1053/j.jrn.2017.08.013 |
| Popis: | 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).Foods representing commonly consumed MPF identified by a food frequency questionnaire in dialysis patients were purchased from three major grocery store chains in Canada. MPF with and without phosphorus and potassium additives listed on their ingredient list (n = 76) as well as reference MPF that was additive free (n = 15) were chemically analyzed for phosphorus, potassium, sodium, and protein content according to Association of Analytical Community official methods.Phosphorus, potassium, and sodium additives were present on the ingredient list in 37%, 9%, and 72% of MPF, respectively. Among MPF categories that contained a phosphorus additive, phosphorus content was significantly (P .05) higher in MPF with phosphorus additives versus MPF without phosphorus additives and MPF reference foods (median [min, max]): (270 [140, 500] mg/100 g) versus (200 [130, 510] mg/100 g) versus (210 [100, 260] mg/100 g), respectively. Among MPF categories containing a potassium additive, foods listing a potassium additive had significantly more (P .05) potassium than foods that did not list potassium additives and reference foods (900 [750, 1100] mg/100 g) versus (325 [260, 470] mg/100 g) versus (420 [270, 450] mg/100 g).The use of additives in packaged MPF products as indicated by the ingredient list can significantly contribute to the dietary phosphorus and potassium loads in patients with CKD. Patients with CKD should be educated to avoid MPF foods listing phosphorus and/or potassium additives on the ingredient list, which may lead to improved dietary adherence. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|