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

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).

Source: Journal of Renal Nutrition - November 14, 2017 Category: Urology & Nephrology Authors: Arti Sharma Parpia, Mary L'Abb é, Marc Goldstein, Joanne Arcand, Bernadene Magnuson, Pauline Darling Tags: Original Research Source Type: research