| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 3855089 | Journal of Renal Nutrition | 2013 | 5 Pages |
Abstract
The use of these products may help in reducing protein, phosphorus, and sodium intake while supplying an adequate energy intake, which represents the basis for a nutritionally safe and successful dietary treatment of advanced CKD patients. Manufacturers and food technology should make more efforts to finding new solutions to improve the taste and texture of protein-free products.
Related Topics
Health Sciences
Medicine and Dentistry
Nephrology
Authors
Claudia RD, Andrea RD, Maurizio MD, Guido MD, Laura MD, Giulietta LPN, Mario MD, Adamasco MD,