| The renal diet in 2010: is it time for a shake up? | |
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MedLine Citation:
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PMID: 20695318 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Food manufacturers add phosphate salts to their products to act as a preservative to extend shelf life. However, this added phosphorus poses a problem for dialysis patients and their caregivers because it is difficult to quantify the amount of phosphorus in a patient's diet. This article discusses the difference between organic and inorganic phosphorus, how the added phosphorus affects previously safe food choices, and the need to update renal diet information so hemodialysis patients can more effectively track their intake. |
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Authors:
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Nina Kolbe |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Nephrology news & issues Volume: 24 ISSN: 0896-1263 ISO Abbreviation: Nephrol News Issues Publication Date: 2010 Jul |
Date Detail:
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Created Date: 2010-08-10 Completed Date: 2010-09-16 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8709753 Medline TA: Nephrol News Issues Country: United States |
Other Details:
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Languages: eng Pagination: 21-3 Citation Subset: N |
Affiliation:
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DaVita Inc., Washington, DC, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Diet, Protein-Restricted
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methods Food Industry Food Preservatives / adverse effects* Humans Kidney Failure, Chronic / diet therapy* Menu Planning Phosphorus, Dietary / administration & dosage*, adverse effects*, analysis Renal Dialysis |
| Chemical | |
Reg. No./Substance:
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0/Food Preservatives; 0/Phosphorus, Dietary |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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