NN&I - July 2010
www.nephronline.comJuly 2010 Nephrology News & Issues 21 Nutrition Update Abstract 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 hemodi -alysis patients can more effectively track their intake. Introduction Renal dietitians everywhere have heard the buzz about organic vs. inorganic phosphorus. This is not a question of whether the beans were grown with or without pesticides, but rather if the phosphorus is naturally found in the food or if it was added by the food industry. Food manufactur -ers have found that adding phosphate salts to foods is a relatively inexpensive way to extend their shelf life. It can add flavor and juiciness to poultry and enhance flavor and effervescence in beverages. Currently, 11 different phos-phate salts are approved for use in meat and poultry (six are sodium salts and five are potassium salts).1-2 There is no requirement that this information be displayed on nutrition labels.3 To better appreciate the problems caused by phosphate The renal diet in 2010: Is it time for a shake up?By Nina Kolbe, RD, CSR, LD Ms. Kolbe is a renal dietitian with DaVita Inc., based in Washington, D.C. She has more than 20 years of experience work-ing with dialysis and CKD Stages 2-4 patients. She authored "Kidney Health Gourmet," a cookbook for CKD patients, and is currently chair of the National Capital Area Council of Renal Nutrition, where she recently received the Renal Dietitian of the Year award. Nutrition Update_NNI0710_7.indd 21 6/16/10 2:59:06 PM
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