Dialysis patients perhaps at risk from ‘enhanced’ meat

Source of Article:  www.meatingplace.com

 

By Lisa M. Keefe on 7/28/2009

 

Meat and poultry often is treated with marinades or injections that contain phosphate salts. Those phosphate salts, and the potassium and phosphorus they introduce to the meat, may post a risk for patients with weak kidneys, according to a paper in the Clinical Journal of the American Society of Nephrology.

The paper's authors, Dr. Richard Sherman , a medical doctor, and Dr. Ojas Mehta, a dentist, measured the phosphorus, potassium and protein content of 36 uncooked meat and poultry products, according to an abstract of the paper posted on the journal's Web site.

They found that products that reported the use of additives had an average phosphate-to-protein ratio 28 percent greater than additive-free products.

The potassium content in foods with additives varied widely; additive-free products had less than 387 mg per 100 g of protein, whereas five of the 25 products with additives contained at least 692 mg per 100 g of protein and a maximum 930 mg per 100 g.

Most — but not all — foods with phosphate and potassium additives reported the additives in an unquantified manner on the labeling; eight of 25 enhanced products did not list the additives at all.

An article on the ScienceDaily Web site notes that kidney patients must watch their intake of both phosphates and potassium. Both chemicals can cause premature, sudden death in patients with weak kidneys.

 

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