Publications des scientifiques de l'IRD

Picq Christian, Asplanato M., Bernillon N., Fabre C., Roubeix M., Ricort J. M. (2014). Effects of water soaking and/or sodium polystyrene sulfonate addition on potassium content of foods. International Journal of Food Sciences and Nutrition, 65 (6), p. 673-677. ISSN 0963-7486.

Titre du document
Effects of water soaking and/or sodium polystyrene sulfonate addition on potassium content of foods
Année de publication
2014
Type de document
Article référencé dans le Web of Science WOS:000340831400004
Auteurs
Picq Christian, Asplanato M., Bernillon N., Fabre C., Roubeix M., Ricort J. M.
Source
International Journal of Food Sciences and Nutrition, 2014, 65 (6), p. 673-677 ISSN 0963-7486
In this study, we determined, by atomic absorption spectrophotometry, the potassium amount leached by soaking or boiling foods identified by children suffering from chronic renal failure as "pleasure food' and that they cannot eat because of their low-potassium diet, and evaluated whether addition of sodium polystyrene sulfonate resin (i.e. Kayexalate (R)) during soaking or boiling modulated potassium loss. A significant amount of potassium content was removed by soaking (16% for chocolate and potato, 26% for apple, 37% for tomato and 41% for banana) or boiling in a large amount of water (73% for potato). Although Kayexalate (R) efficiently dose-dependently removed potassium from drinks (by 48% to 73%), resin addition during soaking or boiling did not eliminate more potassium from solid foods. Our results therefore provide useful information for dietitians who elaborate menus for people on potassium-restricted diets and would give an interesting alternative to the systematic elimination of all potassium-rich foods from their diet.
Plan de classement
Nutrition, alimentation [054]
Localisation
Fonds IRD [F B010062447]
Identifiant IRD
fdi:010062447
Contact