Soaking to reduce potassium and phosphorus content of foods
To achieve and maintain normal serum potassium and phosphorus levels reducing potassium and phosphorus intake is frequently recommended for adults living with chronic kidney disease (CKD). Exploring food preparation methods to reduce potassium and phosphorus content appears warranted. The study aim was to determine the impact of soaking foods in hot water on potassium and phosphorus content in a variety of plant and animal-based foods.
Source: Journal of Renal Nutrition - Category: Urology & Nephrology Authors: Deborah Barbosa Vahia de Abreu, Kelly Picard, M árcia Regina Simas Torres Klein, Orlando Marino Gadas, Caroline Richard, Maria Inês Barreto Silva Tags: Original Research Source Type: research
More News: Chronic Kidney Disease | Nutrition | Phosphorus | Potassium | Study | Urology & Nephrology