000097373 001__ 97373
000097373 005__ 20210114101213.0
000097373 0247_ $$2doi$$a10.1016/j.nefroe.2016.03.009
000097373 0248_ $$2sideral$$a114492
000097373 037__ $$aART-2016-114492
000097373 041__ $$aeng
000097373 100__ $$0(orcid)0000-0001-8952-4481$$aMartínez-Pineda, Montserrat
000097373 245__ $$aReduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease
000097373 260__ $$c2016
000097373 5060_ $$aAccess copy available to the general public$$fUnrestricted
000097373 5203_ $$aIntroduction In order to prevent a possible hyperkalemia, chronic renal patients, especially in advanced stages, must follow a low potassium diet. So dietary guidelines for chronic kidney disease recommend limiting the consumption of many vegetables, as well as to apply laborious culinary techniques to maximize the reduction of potassium. Objective The aim of this work is to analyze potassium content from several vegetable, fresh products, frozen and preserved, as well as check and compare the effectiveness in potassium reduction of different culinary processes, some of them recommended in dietary guidelines such as soaking or double cooking. Methods Sample potassium content was analyzed by triplicate using flamephotometry. Results The results showed significant reductions in potassium content in all culinary processes studied. The degree of loss varied depending on the type of vegetable and processing applied. Frozen products achieved greater reductions than the fresh ones, obtaining in some cases losses greater than 90%. In addition, it was observed how in many cases the single application of a normal cooking reached potassium reductions to acceptable levels for its inclusion in renal patient diet. Conclusion The results shown in this study are very positive because they provide tools for professionals who deal with this kind of patients. They allow them to adapt more easily to the needs and preferences of their patients and increase dietary variety.
000097373 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A01$$9info:eu-repo/grantAgreement/ES/DGA/T41
000097373 540__ $$9info:eu-repo/semantics/openAccess$$aby-nd$$uhttp://creativecommons.org/licenses/by-nd/3.0/es/
000097373 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000097373 700__ $$0(orcid)0000-0003-0224-9988$$aYagüe-Ruiz, Cristina$$uUniversidad de Zaragoza
000097373 700__ $$aCaverni-Muñoz, Alberto
000097373 700__ $$0(orcid)0000-0002-6024-1450$$aVercet-Tormo, Antonio$$uUniversidad de Zaragoza
000097373 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000097373 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000097373 773__ $$g36, 4 (2016), 427-432$$pNefrología (Badalona)$$tNefrologia$$x2013-2514
000097373 8564_ $$s360501$$uhttps://zaguan.unizar.es/record/97373/files/texto_completo.pdf$$yVersión publicada
000097373 8564_ $$s65163$$uhttps://zaguan.unizar.es/record/97373/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
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000097373 951__ $$a2021-01-14-08:16:11
000097373 980__ $$aARTICLE