The Effect of Various Boiling Conditions on Reduction of Phosphorus and Protein in Meat

摘要

Objective: Dietary phosphorus restriction and intake adequate amount of protein play a prominent role in control of hyperphosphatemia and prevention of protein-energy malnutrition for chronic kidney disease (CKD) and dialysis patients. To reduce dietary phosphorus intake, we focused on boiling, which can affect the bioavailability of nutrients by changing mineral solubility and breaking down food structure. The aim of this study was to assess the effect of boiling on the phosphorus and protein content of beef. We boiled beef in differing fluid mediums, varied the size of the meat, method of boiling and cooking time, and compared the effects on phosphorus reduction.