Teor de fósforo e potássio em alimentos para pacientes com insuficiência renal crônica / Phosphorus and potassium content in foods for patients with chronic renal insufficiency

RESUMO

The concentrations of phosphorus and potassium in different foods such as fruits, beverages, vegetables and sweets of interest for the dietary management of patients with renal failure were analyzed and compared with available data from the literature. For all foods analyzed, the values were different from those reported in the literature, except for one in the fruit group. Low phosphorus and low potassium diet was also detected and, when compared to the literature data, showed and, wben compared to the literature data, showed an even greater difference in potassium content. We conclude that it is important to elaborate and utilize data obtained in regional surveys considering the variability of nutrients depending on techniques of food preparation and crop conditions