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 in:Nephrology news & issues 2010-07, Vol.24 (8), p.21-23
Main Author: Kolbe, Nina
Format: Article
Language:English
Subjects:
Diet, Protein-Restricted - methods
Food Industry
Food Preservatives - adverse effects
Humans
Kidney Failure, Chronic - diet therapy
Menu Planning
Nursing
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