Nutrition

Report finds boiling meat can reduce phosphorous content

Part of a dialysis diet involves eating foods low in phosphorous. A new study suggests that preparing meat in a certain way can reduce phosphorous levels while still retaining protein.  
 
Researchers in Japan experimented with cooking beef, cutting the meat in different ways and switching up the cooking liquid. They found that boiling the meat in a pressure cooker with soft water and discarding the cooking liquid afterward worked the best.  Data also suggests using sliced meat, as the high surface area allows the phosphorous to exit easily. 
 

Kidney Disease Patients Face Unique Challenges in Health Care Communities

Chronic kidney disease patients living in health care communities, such as nursing facilities and assisted living facilities, face unique challenges related to maintaining a renal-specific diet. A recent article in the Journal of Renal Nutrition, suggests the controlled meal environment may have a more negative effect on residents nutritional status than a positive one. “When initially considered, the average person may be quick to conclude that diets are better managed in health care communities than at home,” writes Julie Hulsebus-Colvin, MBA, RD,CDN.

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