by Kelly Picard
Abstract:
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. Phosphorus additives are known to be more bioavailable compared with naturally occurring phosphorus. The concentration of phosphorus can also be much higher in processed foods compared with whole foods. Similar considerations may also be needed for dietary potassium teaching. The use of potassium additives in processed foods is growing, and when additives are used, the potassium concentration far exceeds naturally occurring potassium. Evidence also suggests, much like phosphate, potassium additives are more bioavailable than potassium found in whole foods. Clinicians and patients need to be aware of these changes in the food source to ensure potassium diet teaching is effective and safe.
Reference:
Potassium Additives and Bioavailability: Are We Missing Something in Hyperkalemia Management? (Kelly Picard), In J Ren Nutr, volume 29, 2019.
Bibtex Entry:
@article{Picard:2019aa,
abstract = {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. Phosphorus additives are known to be more bioavailable compared with naturally occurring phosphorus. The concentration of phosphorus can also be much higher in processed foods compared with whole foods. Similar considerations may also be needed for dietary potassium teaching. The use of potassium additives in processed foods is growing, and when additives are used, the potassium concentration far exceeds naturally occurring potassium. Evidence also suggests, much like phosphate, potassium additives are more bioavailable than potassium found in whole foods. Clinicians and patients need to be aware of these changes in the food source to ensure potassium diet teaching is effective and safe.},
address = {Northern Alberta Renal Program, Alberta Health Services, Edmonton, Alberta. Electronic address: Kelly.picard@albertahealthservices.ca.},
author = {Picard, Kelly},
copyright = {Copyright {\copyright}2018 National Kidney Foundation, Inc. Published by Elsevier Inc. All rights reserved.},
crdt = {2018/12/24 06:00},
date = {2019 Jul},
date-added = {2023-01-09 20:21:23 +0000},
date-modified = {2023-06-03 19:57:13 +0100},
dcom = {20200819},
dep = {20181219},
doi = {10.1053/j.jrn.2018.10.003},
edat = {2018/12/24 06:00},
issn = {1532-8503 (Electronic); 1051-2276 (Linking)},
jid = {9112938},
journal = {J Ren Nutr},
jt = {Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation},
keywords = {Potassium; Plant-Based Diet},
language = {eng},
lid = {S1051-2276(18)30219-X {$[$}pii{$]$}; 10.1053/j.jrn.2018.10.003 {$[$}doi{$]$}},
lr = {20200819},
mh = {Food Additives/administration \& dosage/*metabolism; Humans; Hyperkalemia/*diet therapy/metabolism; Potassium, Dietary/administration \& dosage/*metabolism; *Recommended Dietary Allowances},
mhda = {2020/08/20 06:00},
month = {Jul},
number = {4},
own = {NLM},
pages = {350--353},
phst = {2018/03/05 00:00 {$[$}received{$]$}; 2018/09/07 00:00 {$[$}revised{$]$}; 2018/10/07 00:00 {$[$}accepted{$]$}; 2018/12/24 06:00 {$[$}pubmed{$]$}; 2020/08/20 06:00 {$[$}medline{$]$}; 2018/12/24 06:00 {$[$}entrez{$]$}},
pii = {S1051-2276(18)30219-X},
pl = {United States},
pmid = {30579674},
pst = {ppublish},
pt = {Journal Article; Review},
rn = {0 (Food Additives); 0 (Potassium, Dietary)},
sb = {IM},
status = {MEDLINE},
title = {Potassium Additives and Bioavailability: Are We Missing Something in Hyperkalemia Management?},
volume = {29},
year = {2019},
bdsk-url-1 = {https://doi.org/10.1053/j.jrn.2018.10.003}}