| Theme |
Forefront of therapeutic food for dialysis patients |
| Title |
Utility of low-phosphorus foods |
| Author |
Shunsuke Morita |
Wellness & Nutrition Science Institute, R&D Division, Morinaga Milk Industry Co., Ltd. |
| [ Summary ] |
Maintaining sufficient protein intake and avoiding protein malnutrition are necessary for phosphorus management because there is a strong association between dietary protein levels and phosphorus intake. Combining foods with low phosphorus content and high-quality protein foods is useful to maintain low phosphorus-to-protein ratios.
On the other hand, hypophosphatemia must be considered in patients with insufficient dietary intake. In the cases of hypophosphatemia, foods containing moderate amounts of phosphorus may be useful to replace the amounts lost during dialysis. Appropriate foods with low phosphorus content are chosen according to individual nutritional management programs, considering various factors such as nutritional status, dietary intake and dialysis schedule. |