دورية أكاديمية
أعرض في EDS

Most consumed processed foods by patients on hemodialysis: Alert for phosphate-containing additives and the phosphate-to-protein ratio.

التفاصيل البيبلوغرافية
العنوان: Most consumed processed foods by patients on hemodialysis: Alert for phosphate-containing additives and the phosphate-to-protein ratio.
المؤلفون: Watanabe MT; Faculdade de Medicina de Botucatu, Departamento de Clínica Médica, Univ Estadual Paulista (UNESP), Botucatu, Sao Paulo, Brazil., Araujo RM; Faculdade de Medicina de Botucatu, Departamento de Clínica Médica, Univ Estadual Paulista (UNESP), Botucatu, Sao Paulo, Brazil., Vogt BP; Faculdade de Medicina de Botucatu, Departamento de Clínica Médica, Univ Estadual Paulista (UNESP), Botucatu, Sao Paulo, Brazil., Barretti P; Faculdade de Medicina de Botucatu, Departamento de Clínica Médica, Univ Estadual Paulista (UNESP), Botucatu, Sao Paulo, Brazil., Caramori JCT; Faculdade de Medicina de Botucatu, Departamento de Clínica Médica, Univ Estadual Paulista (UNESP), Botucatu, Sao Paulo, Brazil. Electronic address: jteixeir@fmb.unesp.br.
المصدر: Clinical nutrition ESPEN [Clin Nutr ESPEN] 2016 Aug; Vol. 14, pp. 37-41. Date of Electronic Publication: 2016 Jun 01.
نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't
اللغة: English
بيانات الدورية: Publisher: Elsevier Ltd Country of Publication: England NLM ID: 101654592 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 2405-4577 (Electronic) Linking ISSN: 24054577 NLM ISO Abbreviation: Clin Nutr ESPEN Subsets: MEDLINE
أسماء مطبوعة: Original Publication: [Oxford] : Elsevier Ltd., [2015]-
مواضيع طبية MeSH: Food Analysis* , Renal Dialysis*, Fast Foods/*adverse effects , Hyperphosphatemia/*complications , Phosphates/*adverse effects , Phosphorus, Dietary/*adverse effects , Proteins/*analysis, Aged ; Brazil ; Cross-Sectional Studies ; Diet ; Dietary Proteins/adverse effects ; Dietary Proteins/analysis ; Fast Foods/analysis ; Female ; Food Additives/adverse effects ; Food Additives/analysis ; Humans ; Hyperphosphatemia/blood ; Male ; Middle Aged ; Nitrogen/analysis ; Nutrition Assessment ; Phosphates/blood ; Phosphorus/analysis ; Phosphorus, Dietary/analysis ; Renal Insufficiency, Chronic/blood ; Renal Insufficiency, Chronic/complications ; Surveys and Questionnaires
مستخلص: Background and Aims: Hyperphosphatemia is common in patients with chronic kidney disease (CKD) stages IV and V because of decreased phosphorus excretion. Phosphatemia is closely related to dietary intake. Thus, a better understanding of sources of dietary phosphate consumption, absorption and restriction, particularly inorganic phosphate found in food additives, is key to prevent consequences of this complication. Our aims were to investigate the most commonly consumed processed foods by patients with CKD on hemodialysis, to analyze phosphate and protein content of these foods using chemical analysis and to compare these processed foods with fresh foods.
Methods: We performed a cross-sectional descriptive analytical study using food frequency questionnaires to rank the most consumed industrialized foods and beverages. Total phosphate content was determined by metavanadate colorimetry, and nitrogen content was determined by the Kjeldahl method. Protein amounts were estimated from nitrogen content. The phosphate-to-protein ratio (mg/g) was then calculated. Processed meat protein and phosphate content were compared with the nutritional composition of fresh foods using the Brazilian Food Composition Table. Phosphate measurement results were compared with data from the Food Composition Table - Support for Nutritional Decisions. An α level of 5% was considered significant.
Results: Food frequency questionnaires were performed on 100 patients (mean age, 59 ± 14 years; 57% male). Phosphate additives were mentioned on 70% of the product labels analyzed. Proteins with phosphate-containing additives provided approximately twice as much phosphate per gram of protein compared with that of fresh foods (p < 0.0001).
Conclusions: Protein and phosphate content of processed foods are higher than those of fresh foods, as well as phosphate-to-protein ratio. A better understanding of phosphate content in foods, particularly processed foods, may contribute to better control of phosphatemia in patients with CKD.
(Copyright © 2016 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.)
فهرسة مساهمة: Keywords: Chronic kidney disease; Food; Food additives; Hemodialysis; Nutrition; Phosphate
المشرفين على المادة: 0 (Dietary Proteins)
0 (Food Additives)
0 (Phosphates)
0 (Phosphorus, Dietary)
0 (Proteins)
27YLU75U4W (Phosphorus)
N762921K75 (Nitrogen)
تواريخ الأحداث: Date Created: 20170523 Date Completed: 20180124 Latest Revision: 20180920
رمز التحديث: 20240628
DOI: 10.1016/j.clnesp.2016.05.001
PMID: 28531397
قاعدة البيانات: MEDLINE
الوصف
تدمد:2405-4577
DOI:10.1016/j.clnesp.2016.05.001