Guillermina Barril Cuadrado*, Graciela Alvarez Garcia and Angel Nogueira Perez
Multidisplinary CKD Unit, Department of Nephrology, Hospital Universitario de la Princesa, Madrid, Spain
*Corresponding Author: Guillermina Barril Cuadrado, Multidisplinary CKD Unit, Department of Nephrology, Hospital Universitario de la Princesa, Madrid, Spain.
Received: December 23, 2019; Published: January 06, 2020
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
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): 01-02.
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.