title: The renal diet in 2010: is it time for a shake up?
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 hemodialysis patients can more effectively track their intake.
authors.affiliation: DaVita Inc., Washington, DC, USA.
authors.forename: Nina
authors.initials: N
authors.lastname: Kolbe
mesh_terms: D018753:Diet, Protein-Restricted / Q000379:methods; D019649:Food Industry; D005520:Food Preservatives / Q000009:adverse effects*; D006801:Humans; D007676:Kidney Failure, Chronic / Q000178:diet therapy*; D008612:Menu Planning; D016226:Phosphorus, Dietary / Q000008:administration & dosage* / Q000009:adverse effects* / Q000032:analysis; D006435:Renal Dialysis
chemical_list: D005520:Food Preservatives; D016226:Phosphorus, Dietary