Publicação: Loss of potassium in food for patients with Chronic Kidney Disease (CKD): A systematic review.
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Área do conhecimento
CNPQ::CIENCIAS DA SAUDE
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Coorientador
Japur, Camila Cremonezi
Resumo
Individuals with chronic kidney disease (CKD) usually due to their treatment need to reduce the consumption of food sources of potassium or use culinary processes to reduce potassium. However, the most effective cooking methods have not been determined in the literature. Therefore, our objective was to synthesize all information about potassium loss in the various foods studied and to evaluate the most valid culinary processes for this purpose. Nine databases were searched from April to July 2017 from May to June 2018, we included all articles that reported the amount of potassium after cooking. We included 59 articles with great food heterogeneity, methods cooking, food preparation and other characteristics in evaluations. Results showed that the water cooking with heating provides potassium reduction in most studies, and in the case of vegetables, it can be done in the microwave. And we have identified that dry heat does not seem to be a suitable method for this purpose. Therefore, this systematic review suggests that water cooking promotes a greater loss of potassium, possibly due to leaching, but it is necessary to consider the domestic applicability and that more studies are needed to standardize the research in this area.
Abstract
Palavras-chave
Potassium, Cooking, Kidney disease, Eating
Citação
BATISTA, Raíssa Aparecida Borges. PRESTES, Isaías Valente. Loss of potassium in food for patients with Chronic Kidney Disease (CKD): A systematic review. 2019. 25 f. Trabalho de Conclusão de Residência (Residência Ciências da Saúde) - Universidade Federal de Uberlândia, Uberlândia, 2019.