000131081 001__ 131081
000131081 005__ 20240205173707.0
000131081 0247_ $$2doi$$a10.1053/j.jrn.2019.07.001
000131081 0248_ $$2sideral$$a117783
000131081 037__ $$aART-2020-117783
000131081 041__ $$aeng
000131081 100__ $$0(orcid)0000-0001-8952-4481$$aMartínez-Pineda, Montserrat$$uUniversidad de Zaragoza
000131081 245__ $$aIs It Possible to Include Potato in the Diet of Chronic Kidney Disease Patients? New Culinary Alternatives for Limiting Potassium Content
000131081 260__ $$c2020
000131081 5203_ $$aObjective(s): Despite the nutritional benefits of potato tuber, patients with chronic kidney disease (CKD) should limit the consumption because of its high potassium content. Some culinary treatments have previously been suggested to reduce the final content of this mineral; however, these are either not effective enough or involve very long procedures that affect the final flavor of the food. The aim of this work was to analyze the effect of culinary treatments on the reduction in potassium content in potatoes, offering new alternatives for minimizing the final content of this mineral to allow the increase of potato intake by patients with CKD. Design and methods: Fresh potatoes, canned potatoes, and frozen french fried potatoes were submitted to three different culinary treatments: soaking, normal cooking, and frying. Two types of cut were studied: strips and dice. Initial and final potassium content and % humidity in each cooking treatment applied on the three types of potatoes were analyzed. Potassium content was analyzed using flame photometry. Results: Results show that potato soaking was ineffective for fresh raw potato, while normal cooking achieved insufficient reduction of potassium. However, when a soaking procedure was applied after normal cooking, it was found to be possible to leach up to 70% of the potassium, to final values of under 130 mg/100 g edible portion in both cut types studied. Subsequent frying did not leach potassium but rather increased potassium content; however, without reaching the 150 mg/100 g edible portion threshold. Similar results were observed for canned potatoes and frozen french fries. Conclusions: With this new proposed culinary method, the potassium content of potatoes is reduced to an acceptable limit. Additionally, the technique maintains a low-potassium content even after frying potatoes, thus allowing potatoes to be incorporated into the CKD dietary pattern.
000131081 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A06-17R
000131081 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000131081 590__ $$a3.655$$b2020
000131081 591__ $$aUROLOGY & NEPHROLOGY$$b30 / 89 = 0.337$$c2020$$dQ2$$eT2
000131081 591__ $$aNUTRITION & DIETETICS$$b49 / 87 = 0.563$$c2020$$dQ3$$eT2
000131081 592__ $$a0.92$$b2020
000131081 593__ $$aMedicine (miscellaneous)$$c2020$$dQ2
000131081 593__ $$aNutrition and Dietetics$$c2020$$dQ2
000131081 593__ $$aNephrology$$c2020$$dQ2
000131081 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000131081 700__ $$0(orcid)0000-0003-0224-9988$$aYagüe-Ruiz, Cristina$$uUniversidad de Zaragoza
000131081 700__ $$0(orcid)0000-0002-6024-1450$$aVercet-Tormo, Antonio$$uUniversidad de Zaragoza
000131081 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000131081 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000131081 773__ $$g30, 3 (2020), 251-260$$pJ. renal nutr.$$tJournal of Renal Nutrition$$x1051-2276
000131081 8564_ $$s787246$$uhttps://zaguan.unizar.es/record/131081/files/texto_completo.pdf$$yVersión publicada
000131081 8564_ $$s2751732$$uhttps://zaguan.unizar.es/record/131081/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000131081 909CO $$ooai:zaguan.unizar.es:131081$$particulos$$pdriver
000131081 951__ $$a2024-02-05-15:03:24
000131081 980__ $$aARTICLE