Soaking to Reduce Potassium and Phosphorus Content of Foods-Reference-Cited by-同舟云学术

Soaking to Reduce Potassium and Phosphorus Content of Foods

Published:2023-01 Issue:1 Volume:33 Page:165-171
ISSN:1051-2276
Container-title:Journal of Renal Nutrition
language:en
Short-container-title:Journal of Renal Nutrition

Author:

de Abreu Deborah Barbosa Vahia,Picard Kelly^ORCID,Klein Márcia Regina Simas Torres,Gadas Orlando Marino^ORCID,Richard Caroline^ORCID,Barreto Silva Maria Inês

Publisher

Elsevier BV

Subject

Nephrology,Nutrition and Dietetics,Medicine (miscellaneous)

Reference22 articles.

1. KDOQI clinical practice guideline for nutrition in CKD: 2020 update;Ikizler;Am J Kidney Dis,2020

2. Dietary sources of phosphorus among adults in the United States: results from NHANES 2001–2014;McClure;Nutrients,2017

3. Food sources of energy and nutrients among adults in the US: NHANES 2003–2006;O'Neil;Nutrients,2012

4. The associations of plant-based protein intake with all-cause and cardiovascular mortality in patients on peritoneal dialysis;Liu;Nutr Metab Cardiovasc Dis,2020

5. Handouts for low-potassium diets disproportionately restrict fruits and vegetables;Picard;J Ren Nutr,2021

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1. Potassium-Based Sodium Substitutes Impact the Sodium and Potassium Content of Foods;Journal of Renal Nutrition;2024-06

2. KDIGO 2024 Clinical Practice Guideline for the Evaluation and Management of Chronic Kidney Disease;Kidney International;2024-04

3. Effect of a plant protein‐rich diet on postprandial phosphate metabolism in healthy adult men: a randomised controlled trial;Journal of Human Nutrition and Dietetics;2024-03-27

4. Re-Thinking Hyperkalaemia Management in Chronic Kidney Disease—Beyond Food Tables and Nutrition Myths: An Evidence-Based Practice Review;Nutrients;2023-12-19

5. Comparison of the Physicochemical Properties of Hot-Air-Dried Potatoes and Burdock according to the Pretreatment Process;Journal of the Korean Society of Food Science and Nutrition;2023-11-30