Effects of water soaking and/or sodium polystyrene sulfonate addition on potassium content of foods

@article{Picq2014EffectsOW,
  title={Effects of water soaking and/or sodium polystyrene sulfonate addition on potassium content of foods},
  author={C. Picq and Marion Asplanato and No{\'e}mie Bernillon and C. Fabre and Mathilde Roubeix and J. Ricort},
  journal={International Journal of Food Sciences and Nutrition},
  year={2014},
  volume={65},
  pages={673 - 677}
}
Abstract In this study, we determined, by atomic absorption spectrophotometry, the potassium amount leached by soaking or boiling foods identified by children suffering from chronic renal failure as “pleasure food” and that they cannot eat because of their low-potassium diet, and evaluated whether addition of sodium polystyrene sulfonate resin (i.e. Kayexalate®) during soaking or boiling modulated potassium loss. A significant amount of potassium content was removed by soaking (16% for… Expand
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