New Cooking Methods Found to Lower Cause Of Death In Chronic Kidney Disease Patients On Dialysis

Lowering elevated Phosphorus Levels (Hyperphosphatemia) is a rather common struggle in those with Chronic Kidney Disease especially patients who conduct Hemodialysis. Chronic Kidney Disease patients try to maintain their phosphorus levels within a healthy range of 3.0 to 5.5 mg/dL, or as close to the laboratory reference range as possible to avoid serious side effects such as calcification of arteries. In fact, the University of California Irvine has published findings in the Journal of Renal Nutrition that, "Hyperphosphatemia is consistently associated with increased all-cause and Cardiovascular [Heart] mortality in maintenance Hemodialysis patients across all age categories."

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Hence, high Phosphorus Levels do not only reduce Dialysis patients' quality of life, they in fact substantially increase their risk of death. For instance, elevated Phosphorus above 5.5 but not more than 6.5 were associated with a 9% to 16% increased risk of all-cause mortality, respectively, and an 18% to 23% increased risk of Cardiovascular mortality. What's more, levels higher than 6.5 but not more than 7.5 were associated with a 26% to 41% increased risk of all-cause mortality and 37% to 67% increased risk of heart related deaths.

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While Phosphorus Binders taken within 5 to 10 minutes before or immediately after meals and snacks help pass excess Phosphorus out of the body in stool, Binders alone are not enough to maintain safe Phosphorus Levels. However, new cooking methods have been identified to improve Dialysis Chronic Kidney Disease patients' diets which may greatly assist in minimizing Phosphorus Levels, reported the Journal of Renal Nutrition.

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Croatian Researchers found that certain Thermal Processing methods such as boiling in water and stewing in oil containing some water for foods can reduce Dialysis patients' Phosphorus Levels "significantly without affecting protein content." More specifically, boiling or stewing fresh and frozen foods decreased phosphorus levels in vegetables by 27% to 43%, in meat by 10% to 49%, in pasta by 7%, and in rice by 22.8%. 

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Moreover, Croatian Researchers found that, "frying potatoes in oil lowered phosphorus content by 37%, whereas steaming them reduced Phosphorus content by 27%." Cooking fish such as hake (deep-water fish) in oil led to a 49% decrease in its Phosphorus content. Soaking meat in cold water for 1 hour prior to thermal processing can decrease Phosphorus content even further. Pork Phosphorus, for instance, dropped by nearly 12% after being soaked and then roasted in oil. Yet by skipping the soaking step, it did not cause a decrease of Phosphorus content in pork. 

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Beyond these new cooking methods to cut the Phosphorus in Chronic Kidney Disease patients' diets, click here to order the Life Management Guide, Fight Kidney Disease and Diabetes to help improve the Chronic Kidney Disease Renal diet as well as patient overall health outcomes with top, tailored recipes and peer-to-peer best practices. Also, visit every day for Daily News & Information to help Chronic Kidney Disease and Diabetic patients better manage and improve their lives.  

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"High Phosphorus Ups Dialysis Patient Death Risk Regardless of Age."Http:// Renal and Urology News.

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"Cooking Methods May Help Dialysis Patients Control Phosphorus." Http:// Renal and Urology News.