Phosphorus and potassium content of enhanced meat and poultry products: implications for patients who receive dialysis.

@article{Sherman2009PhosphorusAP,
  title={Phosphorus and potassium content of enhanced meat and poultry products: implications for patients who receive dialysis.},
  author={Richard A. Sherman and Ojas H Mehta},
  journal={Clinical journal of the American Society of Nephrology : CJASN},
  year={2009},
  volume={4 8},
  pages={1370-3}
}
BACKGROUND AND OBJECTIVES Uncooked meat and poultry products are commonly enhanced by food processors using phosphate salts. The addition of potassium and phosphorus to these foods has been recognized but not quantified. DESIGN, SETTING, PARTICIPANTS, & MEASUREMENTS We measured the phosphorus, potassium, and protein content of 36 uncooked meat and poultry products: Phosphorus using the Association of Analytical Communities (AOAC) official method 984.27, potassium using AOAC official method… CONTINUE READING