Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review.

Raíssa Aparecida Borges Batista Camila Cremonezi JapurI Valente PrestesJ Fortunato SilvaM CavanhaGeórgia das Graças Pena

Published in: Journal of human nutrition and dietetics : the official journal of the British Dietetic Association (2021)

The present review shows that, in general, all food preparation techniques can reduce the potassium content, although cooking in water and soaking promotes a greater reduction; however, more studies with standardised techniques and complete data are necessary.

Keyphrases

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human health
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machine learning
risk assessment
climate change
high resolution
deep learning