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

Srilakshmi O B, Supriya V and Hemamalini A J
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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

Biomedical Journal of Scientific & Technical Research, 2024, vol. 58, issue 1, 49998-50003

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

Keywords: Journals on Medical Drug and Therapeutics; Journals on Emergency Medicine; Physical Medicine and Rehabilitation; Journals on Infectious Diseases Addiction Science and Clinical Pathology; Open Access Clinical and Medical Journal; Journals on Biomedical Science; List of Open Access Medical Journal; Journals on Biomedical Engineering; Open Access Medical Journal; Biomedical Science Articles; Journal of Scientific and Technical Research (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:58:y:2024:i:1:p:49998-50003

DOI: 10.26717/BJSTR.2024.58.009109

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