Analysis of Different Thermal Processing Methods of Foodstuffs to Optimize Protein, Calcium, and Phosphorus Content for Dialysis Patients

Improving diet recipe and cooking methods attenuates hyperphosphatemia in patients undergoing peritoneal dialysis

“…[11] We observed a significant reduction of phosphate intake from snacks, beverages, condiments, and additives after intervention. In addition, boiling or soaking food in water before cooking was shown to be able to reduce phosphate content in meat without affecting protein content [13,14,18]. Therefore, we also advised the patients to use these cooking methods.…”

“…These thermal processing methods are effective in reducing the phosphate content in foodstuffs without affecting their protein content [13,18]. For meat food, including fresh or processed pork, beef, lamb, poultry, aquatic products, etc., patients were advised to soak them in water for 1 h prior to cooking [13].…”

“…increases the overall phosphate intake significantly [11,12]. In addition, the final phosphate content in foodstuffs could be altered by different dermal processing methods [13]. Some cooking strategies such as boiling and soaking food in water before cooking could leach phosphate inside the food from the processing medium [14].…”

The impact of education and cooking methods on serum phosphate levels in patients on hemodialysis: 1‐year study

“…The training consisted of one‐on‐one sessions of 15–20 minutes with a trained dietitian. During the training, patients were taught which cooking techniques were the most efficient for thermally processing foodstuffs and for minimizing phosphorus content such as: boiling in water and stewing in oil to which water was added and soaking of meat (beef, pork, or chicken) in water for 1 hour before thermal processing …”

“…The control group received meals prepared according to a standard menu for dialysis patients. The intervention group received meals prepared according to an optimized menu as described . This optimized, reduced‐phosphorus menu was prepared using several thermal processing methods, and the resulting foods were similar in protein content but significantly lower in phosphorus than foods prepared according to the standard menu.…”