Soaking to Reduce Potassium and Phosphorus Content of Foods

Abreu, Deborah Barbosa Vahia de; Picard, Kelly; Klein, Márcia R. S. T.; Moraes, Orlando Marino Gadas de; Richard, Caroline; Silva, Maria Inês Barreto

doi:10.1053/j.jrn.2022.06.010

Cited by 8 publications

(4 citation statements)

References 17 publications

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“…Eighteen studies were included in the evidence review, and key findings are summarised in Table 1 for clinical studies and Table 2 for food preparation and processing. There were four systematic reviews [ 7 , 8 , 25 , 26 ], eight observational studies [ 10 , 27 , 28 , 29 , 30 , 31 , 32 , 33 ], one RCT [ 34 ], and five studies on food processing or preparation methods [ 35 , 36 , 37 , 38 , 39 ].…”

Section: Resultsmentioning

confidence: 99%

“…Studies of food preparation techniques demonstrate that soaking, hot soaking, and cooking in water (steaming, microwaving, boiling, double boiling, and pressure cooking) all significantly reduce potassium content in meats, legumes, vegetables, and tubers [ 36 , 37 , 39 ]. Methods for studying reductions in potassium content with different food preparation techniques differ widely and there is no standardised technique [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

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Re-Thinking Hyperkalaemia Management in Chronic Kidney Disease—Beyond Food Tables and Nutrition Myths: An Evidence-Based Practice Review

MacLaughlin,

McAuley,

Fry

et al. 2023

Nutrients

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Potassium dysregulation can be life-threatening. Dietary potassium modification is a management strategy for hyperkalaemia. However, a 2017 review for clinical guidelines found no trials evaluating dietary restriction for managing hyperkalaemia in chronic kidney disease (CKD). Evidence regarding dietary hyperkalaemia management was reviewed and practice recommendations disseminated. A literature search using terms for potassium, hyperkalaemia, and CKD was undertaken from 2018 to October 2022. Researchers extracted data, discussed findings, and formulated practice recommendations. A consumer resource, a clinician education webinar, and workplace education sessions were developed. Eighteen studies were included. Observational studies found no association between dietary and serum potassium in CKD populations. In two studies, 40–60 mmol increases in dietary/supplemental potassium increased serum potassium by 0.2–0.4 mmol/L. No studies examined lowering dietary potassium as a therapeutic treatment for hyperkalaemia. Healthy dietary patterns were associated with improved outcomes and may predict lower serum potassium, as dietary co-factors may support potassium shifts intracellularly, and increase excretion through the bowel. The resource recommended limiting potassium additives, large servings of meat and milk, and including high-fibre foods: wholegrains, fruits, and vegetables. In seven months, the resource received > 3300 views and the webinar > 290 views. This review highlights the need for prompt review of consumer resources, hospital diets, and health professionals’ knowledge.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Re-Thinking Hyperkalaemia Management in Chronic Kidney Disease—Beyond Food Tables and Nutrition Myths: An Evidence-Based Practice Review

MacLaughlin,

McAuley,

Fry

et al. 2023

Nutrients

View full text Add to dashboard Cite

show abstract

“…On the contrary, it is known that the amount of potassium contained in vegetables decreases during the cooking process, and it has been reported that boiling, in particular, reduces potassium content by approximately half or more for leafy vegetables 27 . De Abreu et al also reported that boiling for 5–10 min reduced potassium by 40%–49% in leafy greens as well as in beef and grains 28 . The bioavailability of potassium in unprocessed plant foods (around 65%) is reported to be lower than that of potassium in animal foods and potassium additives, supplements and mineral salts (70%–100%) 29 .…”

Section: Discussionmentioning

confidence: 99%

“…27 De Abreu et al also reported that boiling for 5-10 min reduced potassium by 40%-49% in leafy greens as well as in beef and grains. 28 The bioavailability of potassium in unprocessed plant foods (around 65%) is reported to be lower than that of potassium in animal foods and potassium additives, supplements and mineral salts (70%-100%). 29 This means that potassium-related problems may be solved by appropriate cooking methods and choice of ingredients.…”

Section: Discussionmentioning

confidence: 99%

Effect of a plant protein‐rich diet on postprandial phosphate metabolism in healthy adult men: a randomised controlled trial

Uenishi,

Kawasaki,

Iseki

et al. 2024

J Human Nutrition Diet

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BackgroundThis study examined the effects of animal protein‐ and plant protein‐rich diets on postprandial phosphorus metabolism in healthy male subjects.MethodsThe study was conducted by randomised parallel‐group comparison of healthy men aged 21–24 years. In Study 1, participants were divided into two groups and consumed either a 70% animal protein diet (AD, n = 6) or a 70% plant protein diet (PD, n = 6). In Study 2, participants were divided into three groups and consumed either AD (n = 10), PD (n = 10) or AD + DF, a 70% animal protein diet loaded with the same amount of fibre as PD (n = 9). The phosphorus contents of the diets used in this study were nearly equivalent (AD, 710.1 mg; PD, 709.7 mg; AD + DF, 708.9 mg). Blood and urine samples were collected before, and 2 and 4 h after the meal to measure phosphorus and calcium levels.ResultsIn Study 1, PD consumption resulted in lower blood and urinary phosphorus concentrations 2 h postprandially compared with AD (p < 0.05). In Study 2, blood phosphorus levels in AD + DF after the diet remained lower, but not significantly so compared with AD, and urinary phosphorus levels were significantly lower 2 h postprandially (p < 0.05).ConclusionsA plant protein‐rich diet reduced rapid postprandial increases in blood and urinary phosphorus concentrations compared with the animal protein‐rich diets, suggesting that dietary fibre may play a partial role in the postprandial decreases in blood and urinary phosphorus concentrations.

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KDIGO 2024 Clinical Practice Guideline for the Evaluation and Management of Chronic Kidney Disease

Stevens,

Ahmed,

Carrero

et al. 2024

Kidney International

438

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Soaking to Reduce Potassium and Phosphorus Content of Foods

Cited by 8 publications

References 17 publications

Re-Thinking Hyperkalaemia Management in Chronic Kidney Disease—Beyond Food Tables and Nutrition Myths: An Evidence-Based Practice Review

Re-Thinking Hyperkalaemia Management in Chronic Kidney Disease—Beyond Food Tables and Nutrition Myths: An Evidence-Based Practice Review

Effect of a plant protein‐rich diet on postprandial phosphate metabolism in healthy adult men: a randomised controlled trial

KDIGO 2024 Clinical Practice Guideline for the Evaluation and Management of Chronic Kidney Disease

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