Ultra-Processed Foods and Food Additives in CKD: Unveiling Hidden Risks and Advocating Smarter Food Choices.

The term ultra-processed food (UPF) was developed almost two decades ago to define foods which have undergone sophisticated industrial processing. Many of these foods contain added sugars, unhealthy fats, salt, and food additives designed to enhance palatability, extend shelf life, and drive high sales. Owing to these convenient characteristics, the sales and consumption of UPF have consistently increased, with the tendency to replace minimally processed foods in the diet.

Agreement between methods to assess potassium intake in patients with chronic kidney disease.

Background & Aims: In the general population, 24-h urine potassium excretion is considered the reference standard for estimating potassium intake. However, its agreement with food records and spot urine collections in adults living with chronic kidney disease (CKD) is not well-established. Given the risk of hyperkalemia related to changes in renal potassium handling, understanding if this reference standard is appropriate for the CKD population is important.

Potassium Food Additives and Dietary Management of Serum Potassium: Proposed Best-Practice Recommendations.

The contribution of potassium food additives to total dietary potassium intake is unknown. This poses challenges for individuals living with kidney disease who may need to monitor their potassium intake. Additionally, different countries have varying regulations regarding the reporting of dietary potassium content in foods.

Potassium-Based Sodium Substitutes Impact the Sodium and Potassium Content of Foods.

Objective: Potassium-based sodium substitutes (PBSS) can be used to replace sodium during food processing. How potassium and sodium content is associated with PBSS is not known. The objectives of the study were to describe the prevalence of PBSS by sodium content claim category and describe how PBSS are associated with sodium and potassium concentrations by sodium level.

Phosphorus Additives and Their Impact on Phosphorus Content in Foods-An Analysis of the USDAs Branded Foods Product Database.

Objectives: The frequency of phosphate additives reported in the United States Department of Agriculture Branded Foods Product Database and how these additives impact phosphate content is unknown.

Methods: All products included in the Branded Foods Product Database reporting phosphorus content were reviewed for presence of phosphate salts and/or lecithin additives.

Results: Phosphorus content information was available for 3,466 (1.

The impact of protein source on serum potassium and phosphate levels in adults living with advanced kidney disease.

Background And Aims: Plant proteins may be restricted on low potassium/phosphorus diets. The primary objective was to investigate the impact of protein source on serum potassium and phosphate levels in adults with stage 4-5 chronic kidney disease (CKD), including hemodialysis (HD).

Methods And Results: Using a cross-sectional design, 24-h recalls or food frequency questionnaires were used to assess dietary intake.

Sarcopenia and sarcopenic obesity in chronic kidney disease: update on prevalence, outcomes, risk factors and nutrition treatment.

Purpose Of Review: This review summarizes literature from the last 18 months reporting on sarcopenia (or its components) in chronic kidney disease (CKD).

Recent Findings: The prevalence of sarcopenia in CKD is reported to be 5-62.5%, with higher rates observed later in the disease.

Soaking to Reduce Potassium and Phosphorus Content of Foods.

Objectives: 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.

Currently Available Handouts for Low Phosphorus Diets in Chronic Kidney Disease Continue to Restrict Plant Proteins and Minimally Processed Dairy Products.

Objectives: The 2020 Kidney Disease Outcome Quality Initiative guidelines recommend adjusting phosphorus intake to achieve and maintain normal serum phosphorus levels for adults living with chronic kidney disease. These guidelines also recommend considering the dietary source of phosphorus as different sources have different bioavailability; however, phosphorus food lists are not provided. Therefore, the aim of this study is to investigate the current teaching materials in Canada regarding low phosphorus diet.

Potassium content of the American food supply and implications for the management of hyperkalemia in dialysis: An analysis of the Branded Product Database.

Ultraprocessed foods can be a source of potassium additives. Excess potassium consumption can lead to hyperkalemia. How frequently potassium additives are found in the food supply and how they impact potassium content is not well documented.

The Impact of Protein Type on Phosphorus Intake, Serum Phosphate Concentrations, and Nutrition Status in Adults with Chronic Kidney Disease: A Critical Review.

Lower phosphorus intake to prevent hyperphosphatemia for those with chronic kidney disease (CKD) is often recommended. Plant proteins are frequently restricted for their high phosphorus content despite having lower bioavailability. To summarize the evidence on protein type and dietary phosphorus intake, serum phosphate concentrations, and nutritional adequacy in adults with CKD, a search in MEDLINE via Ovid was conducted.

Low Mediterranean Diet scores are associated with reduced kidney function and health related quality of life but not other markers of cardiovascular risk in adults with diabetes and chronic kidney disease.

Background And Aims: How Mediterranean-style diets impact cardiovascular and health outcomes in patients with diabetes and chronic kidney disease (CKD) is not well known. Our aim was to investigate the association between diet quality, using Mediterranean Diet Scores (MDS) and health outcomes.

Methods And Results: This is a post-hoc analysis of an RCT and longitudinal study investigating patients with diabetes and CKD.

Handouts for Low-Potassium Diets Disproportionately Restrict Fruits and Vegetables.

Objective: Several recent publications, including an expert summary on hyperkalemia management, have encouraged plant-based foods for patients with chronic kidney disease (CKD) and highlighted the impact of potassium additives on total potassium intake. The aim of this research brief was to investigate if and/or how current recommendations for low-potassium diet may incorporate these new recommendations.

Design And Methods: Using a geographical approach, each province's and territory's government health and renal program (where applicable) website was reviewed for resources on dietary potassium restriction.

Dietary Potassium Intake and Risk of Chronic Kidney Disease Progression in Predialysis Patients with Chronic Kidney Disease: A Systematic Review.

The prevalence of chronic kidney disease (CKD) is increasing and dietary interventions may be a strategy to reduce this burden. In the general population, higher potassium intake is considered protective for cardiovascular health. Due to the risk of hyperkalemia in CKD, limiting potassium intake is often recommended.

How Food Processing Impacts Hyperkalemia and Hyperphosphatemia Management in Chronic Kidney Disease.

Food processing has a unique impact on patients living with chronic kidney disease who may need to restrict dietary sodium, potassium, and phosphorus intake. Canada is the second largest consumer of processed food in the world. Highly processed foods tend to be more nutrient dense, contain less fibre, and are higher in sodium than unprocessed foods.

Potassium Additives and Bioavailability: Are We Missing Something in Hyperkalemia Management?

Hyperkalemia and hyperphosphatemia are common metabolic disturbances in chronic kidney disease. Management may include instructions on a low-potassium or low-phosphorus diet, respectively. Low-phosphorus diet teaching includes information on phosphorus additives in addition to naturally occurring phosphorus food sources.