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Effect of Leaching on the Potassium Content of Foods for CKD Patients

Author

Listed:
  • Srilakshmi O B

    (Clinical Dietitian, Meenakshi Mission Hospital and Research centre, Madurai, India)

  • Supriya V

    (Associate Professor, Department of Clinical Nutrition, Sri Ramachandra Faculty of Allied Health Sciences , SRIHER (DU), Chennai, India)

  • Hemamalini A J

    (Professor and Head, Department of Clinical Nutrition, Sri Ramachandra Faculty of Allied Health Sciences , SRIHER (DU), Chennai, India)

Abstract

This study aimed to assess the potassium content in various food groups before and after the leaching process. A premix was formulated using locally available and affordable foods to prevent hyperkalemia in CKD patients. Food samples, including Bajra, jowar, ragi, black gram dal, green gram dal, red gram dal, agathi leaves, amaranth leaves, drumstick, potato, radish, papaya, banana, raisins, and almonds, were analyzed for potassium content. Significant differences were found before and after leaching (p

Suggested Citation

  • Srilakshmi O B & Supriya V & Hemamalini A J, 2024. "Effect of Leaching on the Potassium Content of Foods for CKD Patients," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 58(1), pages 49998-50003, August.
    • Handle: RePEc:abf:journl:v:58:y:2024:i:1:p:49998-50003
    DOI: 10.26717/BJSTR.2024.58.009109
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