| Theme | The Support of Nutritional Condition of Patients with Renal Disease -- Foods for special dietary uses | |
|---|---|---|
| Title | The characteristics and advantages of the phosphorous adjusting foods | |
| Publish Date | 1997/10 | |
| Author | Kazuko Otsuka | Department of Life and Culture Studies Major in Dietetics, Wakayama SIN-AI Junior College |
| [ Summary ] | The diet for hemodialysis patients can hardly be efficacious against hyperphosphatemia if various phosphorous adjusting foods are not utilized in addition to the routine foods which lower the phosphorous concentration in blood. To utilize phosphorous adjusting foods continuously, they must be dealt with not as medicine but as foods. In other words, the most important point for any phosphorous adjusting food is its taste, which must be equal to that of routine foods. In this study, we examined the characteristics and the advantages of phosphorous adjusting foods through the classification of protein content. We also studied examples of effectiveness in lowering phosphorus. Phosphorous adjusting foods can be utilized effectively to prevent or treat hyperphosphatemia when they are cooked according to their chemical characteristics and are added to or substituted for routine foods. |
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