Open AccessPhosphorus in food: limitations of food composition data
Author(s) -
Julie Hannah,
Mark Roe,
Marisol Warthon-Medina,
Hannah Pinchen,
Maria Barrett,
Sue A. Perry
Publication year - 2018
Publication title -
journal of kidney care
Language(s) - English
Resource type - Journals
eISSN - 2397-9542
pISSN - 2397-9534
DOI - 10.12968/jokc.2018.3.6.362
Subject(s) - hyperphosphatemia , food composition data , phosphorus , limiting , composition (language) , food science , kidney disease , medicine , chemistry , engineering , mechanical engineering , linguistics , philosophy , organic chemistry , orange (colour)
Limiting the amount of phosphorus in the diet is the first line for management of hyperphosphatemia in chronic kidney disease, and it is therefore important that dietitians have access to accurate data on the phosphorus content of foods. However, food composition datasets have several limitations for use. In this article, Julie Hannah and colleagues describe the limitations of food composition data, and call for further research into this area