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

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

“…The results suggest that this additional module gives better results than standard dietary education. Our results are consistent with the recently published study which showed that improving cooking method and intensive dietary intervention of reducing phosphate‐rich food intake reduce hyperphosphatemia in patients undergoing peritoneal dialysis …”

“…Our results are consistent with the recently published study which showed that improving cooking method and intensive dietary intervention of reducing phosphate-rich food intake reduce hyperphosphatemia in patients undergoing peritoneal dialysis. 32 Designing meals for patients on dialysis requires balancing the need to minimize phosphorus content while maintaining protein content to avoid malnutrition. Training patients and healthcare staff about sources of dietary phosphorus 38 and food preparation techniques that reduce phosphorus content can lead to better management of "chronic kidney disease-mineral and bone disorder" syndrome.…”

“…However, most education programs described in the literature teach patients how to limit the intake of food with a high phosphorus content. Recently, a study published in 2015 indicated that reducing phosphate‐rich food intake and changing the cooking methods may reduce hyperphosphatemia in patients undergoing peritoneal dialysis …”

“…Recently, a study published in 2015 indicated that reducing phosphate-rich food intake and changing the cooking methods may reduce hyperphosphatemia in patients undergoing peritoneal dialysis. 32 Therefore, we undertook the present study to determine whether education based on phosphorus-reducing techniques during food preparation and thermal processing and an accordingly prepared diet, would lead to better outcomes than a standard education program to improve phosphate control in patients on hemodialysis.…”

Nutritional status of hemodialysis patients

“…13 (3-4), 86-94 (2018) The average serum concentration of phosphorus was within the reference range for 64.3% of patients with males having higher concentrations. Concentration above reference range are common among patients with chronic renal failure and are connected with cardiovascular diseases which are related to higher mortality rates within the population on dialysis (Jiang et al, 2015). Current trend is increasing awareness of patients on phosphorus content in food same as on ways of reducing its intake (Vrdoljak et al, 2015).…”