BACKGROUND: The K/DOQI guidelines recommend the use of phosphorus/protein food ratios for proper control of dietary phosphorus. Evidence exists from tables with phosphorus to protein ratios for common foods. No such table exists for common foods consumed by the Spanish population with ratio estimations. OBJECTIVES: To estimate the phosphorus to protein ratio in foods commonly used by the Spanish population and to establish its usefulness in the selection of foods for patients with chronic kidney disease. METHOD: Tables with the phosphorus to protein ratio were prepared from two data sources concerning Spanish food composition. We evaluated chemical composition per 100g of raw food. The tables do not include phosphorus additives. No foods with high ratio of phosphorus to protein were eliminated in order to allow comparisons between different foods from each group. RESULTS: Shown in the tables. CONCLUSIONS: The dietary prescription for patients with chronic kidney disease should take into consideration not only the absolute phosphorus value of food consumed, but also the phosphorus to protein ratio of each food and the total amount of phosphorus in the diet. The more "natural" a diet is, the more likely that the patient will reach an acceptable phosphorus to protein ratio of less than 16mg/g, which does not increase mortality. There is clearly a need for an educational program on nutrition and phosphorus sources in which food ratio tables could be a useful tool for the multidisciplinary teams caring for renal patients.
BACKGROUND: The K/DOQI guidelines recommend the use of phosphorus/protein food ratios for proper control of dietary phosphorus. Evidence exists from tables with phosphorus to protein ratios for common foods. No such table exists for common foods consumed by the Spanish population with ratio estimations. OBJECTIVES: To estimate the phosphorus to protein ratio in foods commonly used by the Spanish population and to establish its usefulness in the selection of foods for patients with chronic kidney disease. METHOD: Tables with the phosphorus to protein ratio were prepared from two data sources concerning Spanish food composition. We evaluated chemical composition per 100g of raw food. The tables do not include phosphorus additives. No foods with high ratio of phosphorus to protein were eliminated in order to allow comparisons between different foods from each group. RESULTS: Shown in the tables. CONCLUSIONS: The dietary prescription for patients with chronic kidney disease should take into consideration not only the absolute phosphorus value of food consumed, but also the phosphorus to protein ratio of each food and the total amount of phosphorus in the diet. The more "natural" a diet is, the more likely that the patient will reach an acceptable phosphorus to protein ratio of less than 16mg/g, which does not increase mortality. There is clearly a need for an educational program on nutrition and phosphorus sources in which food ratio tables could be a useful tool for the multidisciplinary teams caring for renal patients.
Authors: Rachel M Holden; Reem A Mustafa; R Todd Alexander; Marisa Battistella; Micheli U Bevilacqua; Greg Knoll; Fabrice Mac-Way; Martina Reslerova; Ron Wald; Philip D Acott; Patrick Feltmate; Allan Grill; Kailash K Jindal; Meena Karsanji; Bryce A Kiberd; Sara Mahdavi; Kailee McCarron; Amber O Molnar; Maury Pinsk; Celia Rodd; Steven D Soroka; Amanda J Vinson; Deborah Zimmerman; Catherine M Clase Journal: Can J Kidney Health Dis Date: 2020-08-04
Authors: Romina di Giuseppe; Tilman Kühn; Frank Hirche; Brian Buijsse; Jutta Dierkes; Andreas Fritsche; Rudolf Kaaks; Heiner Boeing; Gabriele I Stangl; Cornelia Weikert Journal: PLoS One Date: 2015-07-20 Impact factor: 3.240