A quantitative analysis of potassium loss as a result of different processing methods.

摘要

Compliance with the strict dietary regimen can be very challenging for the dialysis patient. Many foods are limited from the diet of a renal patient because of the potassium content. In an effort to improve compliance with nutritional protocols, several potato cooking methods and centrifugation of tomato sauce were investigated for their effects in reducing potassium content.;All methods with a 24-hour soak were found to be significant in reducing potassium content of potatoes (P < 0.05). Slice thickness and volume of cooking water used were found to be two important factors in determining potassium loss. The 4 mm sliced potatoes, which had a mean potassium value of 84 mg/100 g, lost more potassium than the 8 mm sliced potatoes with a mean potassium value of 182 mg/100 g (P < 0.05). Furthermore, the potatoes cooked in 10 times the amount of water lost more potassium (124 mg/100 g) than those cooked in only 5 times the amount of water (148 mg/100 g) (P < 0.05). Sensory data indicated that participants did not have a strong taste preference for potatoes cooked by any one particular method (P < 0.05).;Centrifugation of tomato sauce, and retention of the solids were found to be effective methods for reducing the potassium content of tomato sauce. There was, however, a significant difference (P < 0.05) in the participants' taste preference for the tomato sauce that was centrifuged one time versus the tomato sauce that had been centrifuged twice.;The results of this study are significant because they suggest that there are more effective, alternative methods for preparing potatoes and tomato sauce than those that are currently being used. This would suggest an increased likelihood for patient adherence to nutritional recommendations.