| Theme | The Support of Nutritional Condition of Patients with Renal Disease -- Foods for special dietary uses | |
|---|---|---|
| Title | Features of low phosphorus foods and their dietary application for renal disease | |
| Publish Date | 1997/10 | |
| Author | Ayako Sekine | Teikyo University of Medicine Ichihara Hospital / dietician |
| Author | Takeo Kanno | Teikyo University of Medicine Ichihara Hospital / dietician |
| Author | Motoaki Sano | Teikyo University of Medicine Ichihara Hospital |
| [ Summary ] | The features of low phosphorus foods which are among the special items in therapeutic diets for renal diseases, are described in this paper as well as the method of use. Phosphate contents of all products are kept low. The variety is minimal, however. These foods are used more as complements or additions to actual meals. If a larger variety of products becomes available in the future, low phosphate diets will become easier to put into practice. |
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