Management of Natural and Added Dietary Phosphorus Burden in Kidney Disease

Seminars in Nephrology

Volumn 33, Issue 2, 2013, Pages 180-190

  Cupisti, Adamasco ^a   Kalantar Zadeh, Kamyar ^b  

^a UNIVERSITY OF PISA   (Italy)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Chronic kidney disease; Cooking; Dietary phosphorus; Digestibility; Enhanced food; Food processing; Phosphorus binder; Preservatives

Indexed keywords

FOOD PRESERVATIVE; PHOSPHORUS; POTASSIUM; SODIUM;

ARTICLE; CHEESE; CLINICAL PRACTICE; COOKING; DEMINERALIZATION; DIETARY INTAKE; EGG YOLK; FOOD PROCESSING; HEMODIALYSIS PATIENT; HUMAN; KIDNEY DISEASE; MEAT; PATHOGENESIS; PATIENT EDUCATION; PHOSPHATE BLOOD LEVEL; PRIORITY JOURNAL; PROTEIN INTAKE;

CHELATING AGENTS; DIET THERAPY; FOOD PRESERVATIVES; HUMANS; HYPERPHOSPHATEMIA; PATIENT EDUCATION AS TOPIC; PHOSPHATES; PHOSPHORUS METABOLISM DISORDERS; PHOSPHORUS, DIETARY; RENAL INSUFFICIENCY, CHRONIC;

EID: 84875254159     PISSN: 02709295     EISSN: 15584488     Source Type: Journal    
DOI: 10.1016/j.semnephrol.2012.12.018     Document Type: Article

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