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Journal of Renal Nutrition, ISSN 1051-2276, 03/2019, Volume 29, Issue 2, pp. 118 - 125
It has been observed that the consumption of legumes within a varied and Mediterranean diet has beneficial effects in prevention and control of many diseases,... 
PHOSPHORUS | TRACE-ELEMENTS | NUTRITION & DIETETICS | QUALITY | MINERALS | NUTRITIONAL COMPOSITION | SOAKING | UROLOGY & NEPHROLOGY | PHASEOLUS-VULGARIS L | VEGETABLES | CICER-ARIETINUM L | BIOAVAILABILITY
Journal Article
Nefrologia : publicacion oficial de la Sociedad Espanola Nefrologia, 07/2016, Volume 36, Issue 4, p. 427
In order to prevent a possible hyperkalemia, chronic renal patients, especially in advanced stages, must follow a low potassium diet. So dietary guidelines for... 
Renal Insufficiency, Chronic - metabolism | Spectrophotometry, Atomic | Cooking | Food Preservation - methods | Humans | Potassium, Dietary - analysis | Renal Insufficiency, Chronic - diet therapy | Hot Temperature | Phaseolus - chemistry | Beta vulgaris - chemistry | Freezing
Journal Article
Nefrologia, ISSN 2013-2514, 07/2016, Volume 36, Issue 4, pp. 427 - 432
Introduction In order to prevent a possible hyperkalemia, chronic renal patients, especially in advanced stages, must follow a low potassium diet. So dietary... 
Dietary guidelines | Hyperkalemia | Double cooking | Potassium reduction | Vegetables | Soaking | Chronic kidney disease | Food processing
Journal Article
NEFROLOGÍA, ISSN 0211-6995, 07/2016, Volume 36, Issue 4, pp. 427 - 432
Con el fin de prevenir una posible hiperpotasemia, los enfermos renales crónicos, especialmente en fases avanzadas, deben seguir una dieta baja en potasio.... 
Dietary guidelines | Vegetables | Soaking | Guías alimentarias | Chronic kidney disease | Verduras | Food processing | Enfermedad renal crónica | Hyperkalemia | Reducción de potasio | Potassium reduction | Double cooking | Remojo | Procesado de alimentos | Hiperpotasemia | Doble cocción
Journal Article
Nefrologia : publicacion oficial de la Sociedad Espanola Nefrologia, 2014, Volume 34, Issue 4, p. 498
An increased consumption of processed foods that include phosphorus-containing additives has led us to propose the following working hypothesis: using... 
Food Additives - analysis | Food Analysis | Cross-Sectional Studies | Food-Processing Industry | Phosphorus, Dietary - analysis
Journal Article
Journal Article
Nefrologia, ISSN 0211-6995, 2014, Volume 34, Issue 4, pp. 498 - 506
Journal Article
Dialisis y Trasplante, ISSN 1886-2845, 10/2013, Volume 34, Issue 4, pp. 154 - 159
Introduction Dietary intake of processed food with phosphorus-containing additives is increasing. We aimed to compare phosphorus levels in processed foods... 
Food additives | Hyperphosphatemia | Chronic kidney disease | Dietary intake | Processed food
Journal Article
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