The impact of education and cooking methods on serum phosphate levels in patients on hemodialysis: 1‐year study
Hemodialysis International2016Vol. 21(2), pp. 256–264
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Ivica Vrdoljak, Ines Panjkota Krbavčić, Martina Bituh, Ninoslav Leko, Draško Pavlović, Tea Vrdoljak Margeta
Abstract
Providing additional education to hemodialysis patients on the specific cooking methods and accordingly prepared meals may decrease serum phosphate levels without significantly affecting nutritional status which may be useful in helping to prevent and treat hyperphosphatemia.
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