title: Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease.
abstract: BACKGROUND
  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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Ciencias de la Salud y del Deporte, Universidad de Zaragoza, Huesca, España.
authors.forename: Montserrat
authors.initials: M
authors.lastname: Martínez-Pineda
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Ciencias de la Salud y del Deporte, Universidad de Zaragoza, Huesca, España.
authors.forename: Cristina
authors.initials: C
authors.lastname: Yagüe-Ruiz
authors.affiliation: Servicio de Nutrición y Dietética, Alcer Ebro, Zaragoza, España.
authors.forename: Alberto
authors.initials: A
authors.lastname: Caverni-Muñoz
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Ciencias de la Salud y del Deporte, Universidad de Zaragoza, Huesca, España. Electronic address: vercet@unizar.es.
authors.forename: Antonio
authors.initials: A
authors.lastname: Vercet-Tormo
mesh_terms: D027461:Beta vulgaris / Q000737:chemistry*; D003296:Cooking; D005519:Food Preservation / Q000379:methods; D005615:Freezing; D006358:Hot Temperature; D006801:Humans; D027805:Phaseolus / Q000737:chemistry*; D017419:Potassium, Dietary / Q000032:analysis*; D051436:Renal Insufficiency, Chronic / Q000178:diet therapy* / Q000378:metabolism; D013054:Spectrophotometry, Atomic
chemical_list: D017419:Potassium, Dietary
keywords: Chronic kidney disease; Dietary guidelines; Doble cocción; Double cooking; Enfermedad renal crónica; Food processing; Guías alimentarias; Hiperpotasemia; Hyperkalemia; Potassium reduction; Procesado de alimentos; Reducción de potasio; Remojo; Soaking; Vegetables; Verduras