The Effect of Various Boiling Conditions on Reduction of Phosphorus and Protein in Meat

Ando, Sakiko; Sakuma, Masae; Morimoto, Yuuka; Arai, Hidekazu

doi:10.1053/j.jrn.2015.05.005

Cited by 31 publications

(32 citation statements)

References 24 publications

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“…Root vegetables have been documented to leach potassium in a similar manner. 57,58 In summary, nutrition advice needs to be engaging and individualized. A review of qualitative studies in chronic illness using thematic analysis summarized that patients expected their health care team to provide strong relational support by finding answers for them contrasted with selfmanagement.…”

Section: -56mentioning

confidence: 99%

Strategies to promote adherence to nutritional advice in patients with chronic kidney disease: a narrative review and commentary

Beto¹,

Schury²,

Bansal³

2016

IJNRD

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Chronic kidney disease (CKD) requires extensive changes to food and lifestyle. Poor adherence to diet, medications, and treatments has been estimated to vary between 20% and 70%, which in turn can contribute to increased mortality and morbidity. Delivering effective nutritional advice in patients with CKD coordinates multiple diet components including calories, protein, sodium, potassium, calcium, phosphorus, and fluid. Dietary intake studies have shown difficulty in adhering to the scope and complexity of the CKD diet parameters. No single educational or clinical strategy has been shown to be consistently effective across CKD populations. Highest adherence has been observed when both diet and education efforts are individualized to each patient and adapted over time to changing lifestyle and CKD variables. This narrative review and commentary summarizes nutrition education literature and published strategies for providing nutritional advice in CKD. A cohort of practical and effective strategies for increasing dietary adherence to nutritional advice are provided that include communicating with "talking control" principles, integrating patient-owned technology, acknowledging the typical food pattern may be snacking rather than formal meals, focusing on a single goal rather than multiple goals, creating active learning and coping strategies (frozen sandwiches, visual hands-on activities, planting herb gardens), and involving the total patient food environment.

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Section: -56mentioning

confidence: 99%

Strategies to promote adherence to nutritional advice in patients with chronic kidney disease: a narrative review and commentary

Beto¹,

Schury²,

Bansal³

2016

IJNRD

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“…Phosphate additives are a serious concern for kidney patients at all stages of CKD. Specific preparation methods for processed foods can reduce the food's amount of phosphorus [20,25,31,32], Table 1. Recently, Takemasa et al demonstrated that the phosphorus content in sausages could be reduced by chopping and boiling [30].…”

Section: Inorganic Phosphorus From Food Additivesmentioning

confidence: 99%

“…Recently, Takemasa et al demonstrated that the phosphorus content in sausages could be reduced by chopping and boiling [30]. Similarly, Ando et al [25] reported that boiling food in soft water and cooking sliced food in a pressure cooker could reduce phosphorus content while preserving protein content.…”

Section: Inorganic Phosphorus From Food Additivesmentioning

confidence: 99%

The importance of nutritional intervention by dietitians for hyperphosphatemia in maintained hemodialysis patients

Kawate

Miyata

2017

Ren Replace Ther

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Hyperphosphatemia is a risk factor for cardiovascular disease and mortality in individuals with end-stage kidney disease (ESKD). Thus, it represents a potential target for interventions to improve clinical outcomes in ESKD. Phosphorus reduction therapy for maintained hemodialysis (MHD) patients encompasses phosphate binder medication, adequate dialysis, and also dietary phosphorus control. The main strategy in achieving dietary phosphorus reduction involves intensive education by a dietitian. The purposes of this patient education process are: (a) to obtain patient background information, (b) to assess patient knowledge, (c) to evaluate patient nutritional status, (d) to educate the patient using various approaches, and (e) to optimize the patient's nutritional state. Here, we review the management of dietary phosphorus by dietitians and summarize our strategy and the activities we use in diet counseling for MHD patients.

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“…Controlling dietary intake of phosphorus is not only a question of selecting certain ingredients, but also of carefully selecting cooking methods. Cooking food in certain ways can reduce phosphorus content without affecting total protein content . For example, boiling meat in water reduces phosphorus levels without significantly changing protein levels .…”

Section: Introductionmentioning

confidence: 99%

“…Cooking food in certain ways can reduce phosphorus content without affecting total protein content. 21 For example, boiling meat in water reduces phosphorus levels without significantly changing protein levels. 19,22 Depending on the thermal processing technique, cooking can reduce phosphorus content in fresh and frozen vegetables by 27% to 43%, in various types of meat by 10% to 49%, in pasta by 7%, and in rice by 23%, all without significantly changing protein content.…”

Section: Introductionmentioning

confidence: 99%

The impact of education and cooking methods on serum phosphate levels in patients on hemodialysis: 1‐year study

Vrdoljak

Krbavčić

Bituh

et al. 2016

Hemodialysis International

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The Effect of Various Boiling Conditions on Reduction of Phosphorus and Protein in Meat

Cited by 31 publications

References 24 publications

Strategies to promote adherence to nutritional advice in patients with chronic kidney disease: a narrative review and commentary

Strategies to promote adherence to nutritional advice in patients with chronic kidney disease: a narrative review and commentary

The importance of nutritional intervention by dietitians for hyperphosphatemia in maintained hemodialysis patients

The impact of education and cooking methods on serum phosphate levels in patients on hemodialysis: 1‐year study

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