Phosphorus and Potassium Content of Enhanced Meat and Poultry Products: Implications for Patients Who Receive Dialysis
Phosphorus and Potassium Content of Enhanced Meat and Poultry Products: Implications for Patients Who Receive Dialysis
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DOI：
10.2215/cjn.02830409
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发表时间：
2009-08-01
影响因子：
9.8
通讯作者：
Mehta, Ojas
中科院分区：
文献类型：
--
作者：
Sherman, Richard A.;Mehta, Ojas
背景和目标：食品加工商通常使用磷酸盐来强化未煮熟的肉类和家禽产品。这些食品中添加的钾和磷已得到认可，但尚未量化。设计、设置、参与者和测量：我们测量了 36 种未煮熟的肉类和家禽产品的磷、钾和蛋白质含量：磷使用分析社区协会（AOAQ 官方方法 984.27），钾使用 AOAC 官方方法 985.01，蛋白质使用 AOAC 官方方法 990.03。结果：报告了使用添加剂的产品的平均磷酸盐-蛋白质比率比不含添加剂的产品高出近100%；含添加剂的食品中钾含量差异很大，不含添加剂的产品均含有钾。
Background and objectives: Uncooked meat and poultry products are commonly enhanced by food processors using phosphate salts. The addition of potassium and phosphorus to these foods has been recognized but not quantified.Design, setting, participants, & measurements: We measured the phosphorus, potassium, and protein content of 36 uncooked meat and poultry products: Phosphorus using the Association of Analytical Communities (AOAQ official method 984.27, potassium using AOAC official method 985.01, and protein using AOAC official method 990.03.Results: Products that reported the use of additives had an average phosphate-protein ratio 28% higher than additive free products; the content ranged up to almost 100% higher. Potassium content in foods with additives varied widely, additive free products all contained