Abstract

  One of the strategies to control hydrosaline retention and get good control of TA is the prescription of diet without salt (although some foods contain a minimum of Na). Spices are an alternative to give better flavor of certain foods by restricting salt, although some may have a p and/or K amount to consider. We propose this alternative taking into account the number of species added.

Keywords: Chronic Kidney Disease; Spices; diet

References

1. Noori N., et al. “Association of dietary phosphorus intake and phosphorus to protein ratio with mortality in hemodialysis patients”. Clinical Journal of the American Society of Nephrology 5.4 (2010): 683-692. 
2. Guillermina Barril Cuadrado., et al. “Table showing dietary phosphorus/protein ratio for the Spanish population. Usefulness in chronic kidney disease”. Nefrologia 33.3 (2013): 362-371.
3. PEW y erc Obi Y., et al. “Latest consensus and update on protein-energy wasting in chronic kidney disease”. Current Opinion in Clinical Nutrition and Metabolic Care 18.3 (2015): 254-262. 
4. Rust P and Ekmekcioglu C. “Impact of Salt Intake on the Pathogenesis and Treatment of Hypertension”. Advances in Experimental Medicine and Biology 956 (2017): 61-84.
5. Aaron KJ and Sanders PW. “Role of dietary salt and potassium intake in cardiovascular health and disease: a review of the evidence”. Mayo Clinic Proceedings 88 (2013): 987-995.
6. Isaka Y., et al. “The SONG (Salt intake and Origin from General foods) Study - A Large-scale Survey of the Eating Habits and Dietary Salt Intake in the Working-age Population”. International Medicine 56 (2017): 2423-2430.
7. Ohta Y., et al. “Blood pressure control status and relationship between salt intake and lifestyle including diet in hypertensive outpatients treated at a general hospital”. Clinical and Experimental Hypertension 39.1 (2017): 29-33.
8. Silano V., et al. “Regulations applicable to plant food supplements and related products in the European Union”. Food Function 2.12 (2011): 710-719.
9. Kirk J and Dunker KS. “Dietary counseling: the ingredient for successfully addressing the use of herbal supplements and probiotics in chronic kidney disease”. Advances in Chronic Kidney Disease 21.4 (2014): 377-384.
10. Pocket Guide to Nutrition Assessment of the Patient with Chronic Kidney Disease, 4th Edition. National Kidney Foundation (2009). 

Citation

Citation: Guillermina Barril Cuadrado., et al. “Is it Necessary to Dispense with Spices to Replace Salt and Give Better Flavor to Meals in Patients with Chronic Kidney Disease (CKD)?" Acta Scientific Nutritional Health 4.2 (2020): 44-45.

Copyright

Copyright: © 2020 Guillermina Barril Cuadrado., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.