Cargando…

Processed Plant-Based Foods for CKD Patients: Good Choice, but Be Aware

The beneficial effects of vegetarian diets are known in the general population and in patients with chronic kidney disease (CKD). In recent years, the market has developed a number of processed plant-based products because of several factors (lifestyle changes, ethical concerns, and sustainability)....

Descripción completa

Detalles Bibliográficos
Autores principales: D’Alessandro, Claudia, Pezzica, Jason, Bolli, Carolina, Di Nicola, Alice, Falai, Azzurra, Giannese, Domenico, Cupisti, Adamasco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180323/
https://www.ncbi.nlm.nih.gov/pubmed/35682237
http://dx.doi.org/10.3390/ijerph19116653
_version_ 1784723490108080128
author D’Alessandro, Claudia
Pezzica, Jason
Bolli, Carolina
Di Nicola, Alice
Falai, Azzurra
Giannese, Domenico
Cupisti, Adamasco
author_facet D’Alessandro, Claudia
Pezzica, Jason
Bolli, Carolina
Di Nicola, Alice
Falai, Azzurra
Giannese, Domenico
Cupisti, Adamasco
author_sort D’Alessandro, Claudia
collection PubMed
description The beneficial effects of vegetarian diets are known in the general population and in patients with chronic kidney disease (CKD). In recent years, the market has developed a number of processed plant-based products because of several factors (lifestyle changes, ethical concerns, and sustainability). The composition in terms of nutrients, ingredients, and additives of 560 products available on the market and on online shopping sites was analyzed to understand the characteristics of these products. Processed plant-based meat substitutes have a higher content of salt (+467%), lipids (+26%), mostly unsaturated, and fiber with respect to regular animal-based ones. Protein content is lower (−40%) in plant-based products with respect to corresponding animal ones. Of the 49 additives on the label (on average 2 per product), 20 contain phosphorus, sodium, potassium, or nitrogen. Several plant-based processed products may contain elevated amounts of salt and additives, which make them not optimal for CKD patients. Although a plant-based diet remains a very important tool for CKD nutritional management, patients should be aware regarding the extra content of sodium and additives in processed plant-based products compared to animal-based processed food.
format Online
Article
Text
id pubmed-9180323
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-91803232022-06-10 Processed Plant-Based Foods for CKD Patients: Good Choice, but Be Aware D’Alessandro, Claudia Pezzica, Jason Bolli, Carolina Di Nicola, Alice Falai, Azzurra Giannese, Domenico Cupisti, Adamasco Int J Environ Res Public Health Article The beneficial effects of vegetarian diets are known in the general population and in patients with chronic kidney disease (CKD). In recent years, the market has developed a number of processed plant-based products because of several factors (lifestyle changes, ethical concerns, and sustainability). The composition in terms of nutrients, ingredients, and additives of 560 products available on the market and on online shopping sites was analyzed to understand the characteristics of these products. Processed plant-based meat substitutes have a higher content of salt (+467%), lipids (+26%), mostly unsaturated, and fiber with respect to regular animal-based ones. Protein content is lower (−40%) in plant-based products with respect to corresponding animal ones. Of the 49 additives on the label (on average 2 per product), 20 contain phosphorus, sodium, potassium, or nitrogen. Several plant-based processed products may contain elevated amounts of salt and additives, which make them not optimal for CKD patients. Although a plant-based diet remains a very important tool for CKD nutritional management, patients should be aware regarding the extra content of sodium and additives in processed plant-based products compared to animal-based processed food. MDPI 2022-05-30 /pmc/articles/PMC9180323/ /pubmed/35682237 http://dx.doi.org/10.3390/ijerph19116653 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
D’Alessandro, Claudia
Pezzica, Jason
Bolli, Carolina
Di Nicola, Alice
Falai, Azzurra
Giannese, Domenico
Cupisti, Adamasco
Processed Plant-Based Foods for CKD Patients: Good Choice, but Be Aware
title Processed Plant-Based Foods for CKD Patients: Good Choice, but Be Aware
title_full Processed Plant-Based Foods for CKD Patients: Good Choice, but Be Aware
title_fullStr Processed Plant-Based Foods for CKD Patients: Good Choice, but Be Aware
title_full_unstemmed Processed Plant-Based Foods for CKD Patients: Good Choice, but Be Aware
title_short Processed Plant-Based Foods for CKD Patients: Good Choice, but Be Aware
title_sort processed plant-based foods for ckd patients: good choice, but be aware
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180323/
https://www.ncbi.nlm.nih.gov/pubmed/35682237
http://dx.doi.org/10.3390/ijerph19116653
work_keys_str_mv AT dalessandroclaudia processedplantbasedfoodsforckdpatientsgoodchoicebutbeaware
AT pezzicajason processedplantbasedfoodsforckdpatientsgoodchoicebutbeaware
AT bollicarolina processedplantbasedfoodsforckdpatientsgoodchoicebutbeaware
AT dinicolaalice processedplantbasedfoodsforckdpatientsgoodchoicebutbeaware
AT falaiazzurra processedplantbasedfoodsforckdpatientsgoodchoicebutbeaware
AT giannesedomenico processedplantbasedfoodsforckdpatientsgoodchoicebutbeaware
AT cupistiadamasco processedplantbasedfoodsforckdpatientsgoodchoicebutbeaware