{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T18:57:11Z","timestamp":1791917831313,"version":"4.3.4"},"reference-count":30,"publisher":"Oxford University Press (OUP)","issue":"2","license":[{"start":{"date-parts":[[2026,1,21]],"date-time":"2026-01-21T00:00:00Z","timestamp":1768953600000},"content-version":"vor","delay-in-days":790,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2023,11,23]],"date-time":"2023-11-23T00:00:00Z","timestamp":1700697600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2023,11,23]],"date-time":"2023-11-23T00:00:00Z","timestamp":1700697600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"funder":[{"DOI":"10.13039\/501100004047","name":"Karolinska Institute","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100004047","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100004047","name":"Karolinska Institute","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100004047","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2024,3,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Ultraprocessed food (UPF) is defined as industrialized, packaged and ready-to-eat food produced on a large scale, using sophisticated industrial machinery. Examples of UPFs include salty and sweet snacks, industrialized biscuits and packaged meals, processed meats and sugary drinks. Ultraprocessed food has a long-shelf life, is highly palatable, microbiologically safe, affordable and most of all, easy to consume. For these reasons, its consumption has been increasing worldwide, and is replacing healthy homemade meals. The main concern of this dietary shift is that UPFs come with the addition of salt, sugar, unhealthy fats, and several additives and taste enhancers that contain, among other substances, relevant quantities of potassium, phosphate and sodium. A large proportion of UPF in the diet may carry\u00a0risks for patients with chronic kidney disease (CKD) since it can worsen blood pressure and glycemic control, and\u00a0lead to constipation, hyperkalemia and hyperphosphatemia. Acknowledging the importance of UPF in kidney health implies integrating nutritional counseling with information on UPFs, and specific educational material can be helpful for patients, caregivers, and also for health care providers. We developed a set of 3 infographics dedicated to CKD patients, with information on how to identify UPFs, reasons for decreasing consumption, how to compose a healthy CKD plate and tips for reading food labels in supermarkets and grocery shops. We hope that this material can be useful in CKD outpatient clinics and dialysis centers as well as in general practitioners\u2019 offices, caring for early stage CKD.<\/jats:p>","DOI":"10.1007\/s40620-023-01817-3","type":"journal-article","created":{"date-parts":[[2023,11,23]],"date-time":"2023-11-23T05:02:23Z","timestamp":1700715743000},"page":"323-329","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["From ultra-processed foods towards healthy eating for CKD patients: a proposal of educational infographics"],"prefix":"10.1093","volume":"37","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-8727-3231","authenticated-orcid":false,"given":"Marina","family":"Padial","sequence":"first","affiliation":[{"name":"Division of Renal Medicine, Department of Clinical Science, Intervention and Technology, Karolinska Institute, Stockholm, Sweden 1"},{"name":"Servicio de Endocrinolog\u00eda y Nutrici\u00f3n, Instituto de Investigaci\u00f3n Biom\u00e9dica de M\u00e1laga-Plataforma BIONAND, Hospital Regional Universitario de M\u00e1laga, Avda. Carlos Haya, s\/n, 29010, M\u00e1laga, Spain 2"},{"name":"Departamento de Medicina y Dermatolog\u00eda, Universidad de M\u00e1laga, M\u00e1laga, Spain 3"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-9129-9398","authenticated-orcid":false,"given":"Angeline","family":"Taylor","sequence":"additional","affiliation":[{"name":"Renal Unit, Royal Devon and Exeter (Wonford) Hospital, Exeter, UK 4"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2098-7597","authenticated-orcid":false,"given":"Alice","family":"Sabatino","sequence":"additional","affiliation":[{"name":"Division of Renal Medicine, Department of Clinical Science, Intervention and Technology, Karolinska Institute, Stockholm, Sweden 1"},{"name":"Department of Nephrology, Parma University Hospital, Parma, Italy 5"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7203-1744","authenticated-orcid":false,"given":"Giorgina Barbara","family":"Piccoli","sequence":"additional","affiliation":[{"name":"N\u00e9phrologie et Dialyse, Centre Hospitalier Le Mans, venue Rubillard, 72037, Le Mans, France 6"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4458-8358","authenticated-orcid":false,"given":"Carla Maria","family":"Avesani","sequence":"additional","affiliation":[{"name":"Division of Renal Medicine, Department of Clinical Science, Intervention and Technology, Karolinska Institute, Stockholm, Sweden 1"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2023,11,23]]},"reference":[{"key":"2026012110462317400_CR1","doi-asserted-by":"publisher","first-page":"936","DOI":"10.1017\/S1368980018003762 30744710","article-title":"Ultra-processed foods: what they are 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Avesani: Received speaker honorarium from Astra Zeneca, Fresenius Medical Care and Baxter healthcare. Alice Sabatino: Received speaker and consulting honorarium from Fresenius-Kabi, Baxter healthcare and Dr Sch\u00e4r. Giorgina B Piccoli: Received consulting honorarium from Fresenius-Kabi, Baxter healthcare and travel support from Dr Sch\u00e4r. Angeline Taylor: Freelancer for Kidney Care UK, Kidney Kitchen. Giorgina Piccoli is editor in chief of Journal of Nephrology. Carla Maria Avesani and Alice Sabatino are members of the editorial board of Journal of Nephrology. Angeline Taylor chairs the British Dietetic Association Renal Nutrition Specialist Group.","order":2,"name":"Ethics","group":{"name":"EthicsHeading","label":"Conflict of interest"}}]}}