Dietary Phosphorus Restriction in Dialysis Patients: Potential Impact of Processed Meat, Poultry, and Fish Products as Protein Sources
Dietary Phosphorus Restriction in Dialysis Patients: Potential Impact of Processed Meat, Poultry, and Fish Products as Protein Sources
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DOI：
10.1053/j.ajkd.2009.01.269
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发表时间：
2009-07-01
影响因子：
13.2
通讯作者：
Mehta, Ojas
中科院分区：
文献类型：
--
作者：
Sherman, Richard A.;Mehta, Ojas
背景资料：膳食中磷的摄入量主要来自蛋白质来源，是慢性肾病患者磷平衡的关键决定因素。关于预制食品的磷含量的信息通常是不可用的，但它被认为是慢性肾病患者磷负担的重要因素。设计：膳食成分分析。设置：我们测量了44种食品的磷含量，包括30种冷藏或冷冻预煮的肉类，家禽和鱼类，通常是国家品牌。结果：测量和报告食品中的磷含量。测量方法：磷采用分析团体协会官方方法984.27;蛋白质采用分析团体协会官方方法990.03。我们发现，在这些项目中，磷与蛋白质含量的比例范围为6.1至21.5毫克磷每1克蛋白质。在19种标签上列出磷作为添加剂的食品中，平均比率为14.6 mg/g，而在11种没有列出磷的食品中，平均比率为9.0 mg/g。在广泛使用的膳食数据库中，只有一种预煮食品的磷含量。局限性：结果不能外推到其他产品。制造商也可以随时改变食物中的磷含量。蛋白质含量没有直接测量所有foods.Conclusions：更好地报告磷含量的食品制造商可以导致改善饮食磷控制没有蛋白质营养不良的风险美国肾脏病杂志54：18-23。(c)2009年，美国国家肾脏基金会（National Kidney Foundation，Inc.）
Background: Dietary intake of phosphorus is derived largely from protein sources and is a critical determinant of phosphorus balance in patients with chronic kidney disease. Information about the phosphorus content of prepared foods generally is unavailable, but it is believed to contribute significantly to the phosphorus burden of patients with chronic kidney disease.Design: Analysis of dietary components.Setting: We measured the phosphorus content of 44 food products, including 30 refrigerated or frozen precooked meat, poultry, and fish items, generally national brands.Outcomes: Measured and reported phosphorus content of foods.Measurements: Phosphorus by using Association of Analytical Communities official method 984.27; protein by using Association of Analytical Communities official method 990.03.Results: We found that the ratio of phosphorus to protein content in these items ranged from 6.1 to 21.5 mg of phosphorus per 1 g of protein. The mean ratio in the 19 food products with a label listing phosphorus as an additive was 14.6 mg/g compared with 9.0 mg/g in the 11 items without listed phosphorus. The phosphorus content of only 1 precooked food product was available in a widely used dietary database.Limitations: Results cannot be extrapolated to other products. Manufacturers also may alter the phosphorus content of foods at any time. Protein content was not directly measured for all foods.Conclusions: Better reporting of phosphorus content of foods by manufacturers could result in improved dietary phosphorus control without risk of protein malnutrition Am J Kidney Dis 54:18-23. (c) 2009 by the National Kidney Foundation, Inc.