de Abreu Deborah Barbosa Vahia, Picard Kelly, Klein Márcia Regina Simas Torres, Gadas Orlando Marino, Richard Caroline, Barreto Silva Maria Inês
Department of Applied Nutrition, Nutrition School, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil.
Human Nutrition Research Unit, Department of Agricultural, Food and Nutritional Science, Division of Human Nutrition, University of Alberta, Edmonton, Alberta, Canada.
J Ren Nutr. 2023 Jan;33(1):165-171. doi: 10.1053/j.jrn.2022.06.010. Epub 2022 Jul 6.
To achieve and maintain normal serum potassium and phosphorus levels reducing potassium and phosphorus intake is frequently recommended for adults living with chronic kidney disease. Exploring food preparation methods to reduce potassium and phosphorus content appears warranted. The study aim is to determine the impact of soaking foods in hot water on potassium and phosphorus content in a variety of plant- and animal-based foods.
Twenty foods were selected that are common staples in Brazilian diet patterns. Food was soaked for 5-10 minutes in deionized water that had been brought to a boil and then removed from heat using a 5-part water to 1-part sample ratio. The potassium content was determined by flame photometry. The phosphorus content was determined by visible ultraviolet spectrophotometry.
Soaking foods resulted in a reduction in potassium and phosphorus. Potassium reduction in beef, green leafy vegetables, and grains was 40-49%; in chicken, fish, and nonleafy vegetables 30-39%; and tubers 10-20%. Phosphorus reduction in grains and beans was 30-39%; in nonleafy vegetables 20-29%; and beef, chicken, and fish 10-20%.
Soaking foods in hot water for 5-10 minutes reduces potassium and phosphorus content. Using this technique to prepare foods may be a more acceptable alternative to longer demineralization periods making it easier for adults living with chronic kidney disease to follow diet recommendations.
对于慢性肾脏病成年患者，常建议减少钾和磷的摄入量以实现并维持正常的血清钾和磷水平。探索降低钾和磷含量的食物制备方法似乎很有必要。本研究的目的是确定将食物浸泡在热水中对多种植物性和动物性食物中钾和磷含量的影响。
选择了20种巴西饮食模式中常见的主食。将食物以5份水对1份样品的比例浸泡在已煮沸然后关火的去离子水中5 - 10分钟。钾含量通过火焰光度法测定。磷含量通过可见紫外分光光度法测定。
浸泡食物导致钾和磷含量降低。牛肉、绿叶蔬菜和谷物中的钾含量降低了40 - 49%；鸡肉、鱼类和非叶类蔬菜中的钾含量降低了30 - 39%；块茎类蔬菜中的钾含量降低了10 - 20%。谷物和豆类中的磷含量降低了30 - 39%；非叶类蔬菜中的磷含量降低了20 - 29%；牛肉、鸡肉和鱼类中的磷含量降低了10 - 20%。
将食物在热水中浸泡5 - 10分钟可降低钾和磷含量。使用这种技术制备食物可能是比更长脱矿质时间更可接受的选择，这使得慢性肾脏病成年患者更容易遵循饮食建议。
