High phosphate content beverages in dialysis patients: Relevance for hyperphosphatemia and cardiovascular risk

Savica, Vincenzo; Calò, Lorenzo A.; Monardo, Paolo; Caldarera, R.; Cavaleri, Adelaide; Santoro, Domenico; Muraca, Ugo; Mallamace, Agostino; Bellinghieri, Guido

doi:10.1016/j.numecd.2008.03.003

Cited by 17 publications

(10 citation statements)

References 6 publications

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“…Food additives such as polyphosphates and beverages containing elevated quantities of phosphate were also demonstrated to pose a real and insidious cardiovascular risk for renal patients [1,3].…”

Section: Introductionmentioning

confidence: 99%

Medication is an additional source of phosphate intake in chronic kidney disease patients

Sultana

Musazzi

Ingrasciotta

et al. 2015

Nutrition, Metabolism and Cardiovascular Diseases

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Section: Introductionmentioning

confidence: 99%

Medication is an additional source of phosphate intake in chronic kidney disease patients

Sultana

Musazzi

Ingrasciotta

et al. 2015

Nutrition, Metabolism and Cardiovascular Diseases

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“…Therefore, the total phosphorus content in blackberry wine primarily depends on natural sources, and the obtained results (Table 1) showed that the concentration of this macronutrient in the investigated samples varied signifi cantly, ranging from 32.03 mg/L in CBW 1 up to 118.53 mg/L in CBW 3, with a mean of 76.12 mg/L. Because of the lack of available data on blackberry wines, the observed total phosphorus concentrations were compared to that in grape wines and the analysed blackberry wines had lower total phosphorus contents than both white (mean: 217 mg/L) and red wines (mean: 303 mg/L) [Savica et al, 2008].…”

Section: Physico-chemical Quality Parametersmentioning

confidence: 99%

Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines

Klarić¹,

Klarić²,

Velić³

et al. 2017

Pol. J. Food Nutr. Sci.

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Blackberry wine, the most widespread Croatian fruit wine, is produced by yeast fermentation of raw blackberry juice or must. Even though the production and intake of blackberry wine in Croatia has been increasing for years, the available data on the overall quality and blackberry wine composition is still scarce. The objective of this work was to evaluate the quercetin content, colour and selected physico-chemical quality parameters of 15 Croatian blackberry wine samples, divided into two groups denominated as CWB and OWB regarding the blackberries' cultivation type (conventional and organic). The quercetin content ranged from 0.81 to 21.67 mg/L (average: 6.16 mg/L, median 3.96 mg/L) and was consistent with some published studies. Compared to CBW group, quercetin content of OBW samples seemed to be more balanced and slightly higher (OBW median: 3.99 mg/L, CWB median: 1.80 mg/L). The presence of cyanidin and pelargonidin (as aglycons) was detected in very low concentrations in four and seven samples, respectively. Determination of the colour revealed that the most important component contributing to colour intensity was yellow (51 %), followed by red (40 %). The chemical quality parameters were in accordance with the available published results on blackberry and grape wines and were as follows: relative density 1.0017-1.0660 g/mL, concentration of reducing sugars 13.5-177.6 g/L, alcoholic strength 9.37-14.78% vol, pH 3.11-3.56, total acidity 6.7-18.1 g/L, ash 1.59-4.11 g/L, alkalinity of ash 1.54-3.79 g/L, total nitrogen 65.50-361.15 mg/L, and total phosphorus 32.03-118.53 mg/L. No signifi cant overall differences were noticed between the conventional and organic group of samples.

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“…Few studies and data sources disclose phosphate quantities in processed foods [9] and beverages [10]. Therefore, the most commonly consumed processed foods by patients with CKD on hemodialysis (HD) were investigated.…”

Section: Introductionmentioning

confidence: 99%

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

Watanabe

Araujo

Vogt

et al. 2016

Clinical Nutrition ESPEN

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High phosphate content beverages in dialysis patients: Relevance for hyperphosphatemia and cardiovascular risk

Cited by 17 publications

References 6 publications

Medication is an additional source of phosphate intake in chronic kidney disease patients

Medication is an additional source of phosphate intake in chronic kidney disease patients

Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines

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

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