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)....
Autores principales: | , , , , , , |
---|---|
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 |