Effect of Boiling on Dietary Phosphate and Nitrogen Intake

Cupisti, Adamasco; Comar, Francesco; Benini, Omar; Lupetti, S.; D’Alessandro, Claudia; Barsotti, Giovanni; Gianfaldoni, Daniela

doi:10.1053/j.jrn.2005.10.005

Cited by 65 publications

(52 citation statements)

References 17 publications

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“…[11] We observed a significant reduction of phosphate intake from snacks, beverages, condiments, and additives after intervention. In addition, boiling or soaking food in water before cooking was shown to be able to reduce phosphate content in meat without affecting protein content [13,14,18]. Therefore, we also advised the patients to use these cooking methods.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Improving diet recipe and cooking methods attenuates hyperphosphatemia in patients undergoing peritoneal dialysis

Jiang¹,

Fang²,

Gu³

et al. 2015

Nutrition, Metabolism and Cardiovascular Diseases

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Section: Discussionmentioning

confidence: 99%

“…These thermal processing methods are effective in reducing the phosphate content in foodstuffs without affecting their protein content [13,18]. For meat food, including fresh or processed pork, beef, lamb, poultry, aquatic products, etc., patients were advised to soak them in water for 1 h prior to cooking [13].…”

Section: Dietary Intervention and Assessmentmentioning

confidence: 99%

Improving diet recipe and cooking methods attenuates hyperphosphatemia in patients undergoing peritoneal dialysis

Jiang¹,

Fang²,

Gu³

et al. 2015

Nutrition, Metabolism and Cardiovascular Diseases

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“…Dietary protein is correlated with dietary phosphorus, (8,9) and processed foods contain relatively large amounts of phosphorus as food additives. According to Japan’s National Health and Nutrition Examination Survey, 2008, phosphorus consumption is approximately 970 mg/day (10) : recommended intake amounts of phosphorus are 1,000 mg/day for adult males and 900 mg/day for adult females in Japan.…”

Section: Introductionmentioning

confidence: 99%

Estimate of dietary phosphorus intake using 24-h urine collection

Morimoto

Sakuma

Ohta

et al. 2014

J. Clin. Biochem. Nutr.

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Increases in serum phosphorus levels and dietary phosphorus intake induces vascular calcification, arterial sclerosis and cardiovascular diseases. Limiting phosphorus intake is advisable, however, no assessment methods are capable of estimating dietary phosphorus intake. We hypothesized that urinary phosphorus excretion can be translated into estimation of dietary phosphorus intake, and we evaluated whether a 24-h urine collection method could estimate dietary phosphorus intake. Thirty two healthy subjects were recruited for this study. Subjects collected urine samples over 24 h and weighed dietary records. We calculated dietary protein intake and phosphorus intake from dietary records and urine collection, and investigated associations between the two methods in estimating protein and phosphorus intake. Significant positive correlations were observed between dietary records and UC for protein and phosphorus intake. The average intakes determined from dietary records were significantly higher than from urine collection for both protein and phosphorus. There was a significant positive correlation between both the phosphorus and protein difference in dietary records and urine collection. The phosphorus-protein ratio in urine collection was significantly higher than in dietary records. Our data indicated that the 24-h urine collection method can estimate the amount of dietary phosphorus intake, and the results were superior to estimation by weighed dietary record.

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“…The loss of minerals is dependent on the amount of liquid used for boiling, as well as on time and degree of food shredding. Boiling meat allows a greater reduction of P than of protein content; 79,90 hence, this procedure is another way to break the positive relationship between dietary protein and P intake. 90 …”

mentioning

confidence: 99%

Phosphate control in dialysis

Cupisti¹,

Gallieni²,

Rizzo³

et al. 2013

IJNRD

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Prevention and correction of hyperphosphatemia is a major goal of chronic kidney disease-mineral and bone disorder (CKD-MBD) management, achievable through avoidance of a positive phosphate balance. To this aim, optimal dialysis removal, careful use of phosphate binders, and dietary phosphate control are needed to optimize the control of phosphate balance in well-nourished patients on a standard three-times-a-week hemodialysis schedule. Using a mixed diffusive-convective hemodialysis tecniques, and increasing the number and/or the duration of dialysis tecniques are all measures able to enhance phosphorus (P) mass removal through dialysis. However, dialytic removal does not equal the high P intake linked to the high dietary protein requirement of dialysis patients; hence, the use of intestinal P binders is mandatory to reduce P net intestinal absorption. Unfortunately, even a large dose of P binders is able to bind approximately 200-300 mg of P on a daily basis, so it is evident that their efficacy is limited in the case of an uncontrolled dietary P load. Hence, limitation of dietary P intake is needed to reach the goal of neutral phosphate balance in dialysis, coupled to an adequate protein intake. To this aim, patients should be informed and educated to avoid foods that are naturally rich in phosphate and also processed food with P-containing preservatives. In addition, patients should preferentially choose food with a low P-to-protein ratio. For example, patients could choose egg white or protein from a vegetable source. Finally, boiling should be the preferred cooking procedure, because it induces food demineralization, including phosphate loss. The integrated approach outlined in this article should be actively adapted as a therapeutic alliance by clinicians, dieticians, and patients for an effective control of phosphate balance in dialysis patients.

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Effect of Boiling on Dietary Phosphate and Nitrogen Intake

Cited by 65 publications

References 17 publications

Improving diet recipe and cooking methods attenuates hyperphosphatemia in patients undergoing peritoneal dialysis

Improving diet recipe and cooking methods attenuates hyperphosphatemia in patients undergoing peritoneal dialysis

Estimate of dietary phosphorus intake using 24-h urine collection

Phosphate control in dialysis

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