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https://repositorio.ufu.br/handle/123456789/24912| Tipo do documento: | Trabalho de Conclusão de Residência |
| Tipo de acesso: | Acesso Aberto |
| Término do embargo: | 2023-06-07 |
| Título: | Loss of potassium in food for patients with Chronic Kidney Disease (CKD): A systematic review. |
| Autor(es): | Batista, Raíssa Aparecida Borges Prestes, Isaías Valente |
| Primeiro orientador: | Pena, Geórgia das Graças |
| Primeiro coorientador: | Japur, Camila Cremonezi |
| Primeiro membro da banca: | Machado, Fernanda Ribeiro Rosa |
| Segundo membro da banca: | Melo, Fernanda Godoi |
| Terceiro membro da banca: | Souza, Daniela Nogueira Prado de |
| 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. |
| Palavras-chave: | Potassium Cooking Kidney disease Eating |
| Área(s) do CNPq: | CNPQ::CIENCIAS DA SAUDE |
| Idioma: | eng |
| País: | Brasil |
| Editora: | Universidade Federal de Uberlândia |
| Referência: | 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. |
| URI: | https://repositorio.ufu.br/handle/123456789/24912 |
| Data de defesa: | 12-Abr-2019 |
| Aparece nas coleções: | TCR - Ciências da Saúde |
Arquivos associados a este item:
| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| ARTICLE.pdf | 365.77 kB | Adobe PDF |  Visualizar/Abrir | |
| Appendices.pdf | 462.24 kB | Adobe PDF |  Visualizar/Abrir |
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