Analysis of Different Thermal Processing Methods of Foodstuffs to Optimize Protein, Calcium, and Phosphorus Content for Dialysis Patients

To analyze how different thermal processing methods affect the protein, calcium, and phosphorus content of hospital food served to dialysis patients and to generate recommendations for preparing menus that optimize nutritional content while minimizing the risk of hyperphosphatemia.

http://www.jrnjournal.org/article/S1051-2276(14)00248-9/abstract?rss=yes

Source: Journal of Renal Nutrition - January 8, 2015 Category: Urology & Nephrology Authors: Ivica Vrdoljak, Ines Panjkota Krbavčić, Martina Bituh, Tea Vrdoljak, Zoran Dujmić Tags: Original Research Source Type: research