{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T02:01:24Z","timestamp":1791856884280,"version":"4.3.4"},"reference-count":93,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2021,1,26]],"date-time":"2021-01-26T00:00:00Z","timestamp":1611619200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Human Nutrition Diet"],"published-print":{"date-parts":[[2021,8]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>Chronic kidney disease patients often use food preparation techniques to reduce potassium intake. However, the most effective techniques have not yet been determined for all food groups. The present study aimed to analyse all of the available information on potassium reduction in the food and identify the best preparation techniques by comparing the trend of change in potassium level.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>Nine databases were searched from 1976 to May 2020, according to the PRISMA Statement. We included all articles reporting the amount of potassium before and after the application of food preparation techniques. Data were analysed using the Wilcoxon test and statistical simulation.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>A wide variety of food and culinary processes was observed in the 65 included articles. Cooking in water, pressure cooking and cooking in a microwave oven reduced potassium levels in all food groups, particularly in cereals and derivatives, fruits and derivatives, meats and derivatives, legumes, and leafy and cruciferous vegetables. Soaking food significantly reduced the potassium content in tubers and roots and leafy and cruciferous vegetables. Steam cooking and dry heating cooking also reduced potassium, although at a level lower than the other techniques.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>The present review shows that, in general, all food preparation techniques can reduce the potassium content, although cooking in water and soaking promotes a greater reduction; however, more studies with standardised techniques and complete data are necessary.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/jhn.12846","type":"journal-article","created":{"date-parts":[[2021,1,26]],"date-time":"2021-01-26T13:11:33Z","timestamp":1611666693000},"page":"736-746","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":24,"title":["Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review"],"prefix":"10.1111","volume":"34","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9928-5872","authenticated-orcid":false,"given":"R. Aparecida Borges","family":"Batista","sequence":"first","affiliation":[{"name":"Graduate Program in Health Sciences Medical School Federal University of Uberl\u00e2ndia Uberl\u00e2ndia Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0513-1758","authenticated-orcid":false,"given":"C. Cremonezi","family":"Japur","sequence":"additional","affiliation":[{"name":"Division of Nutrition and Metabolism Department of Health Sciences University of S\u00e3o Paulo Ribeir\u00e3o Preto Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"I. Valente","family":"Prestes","sequence":"additional","affiliation":[{"name":"Federal University of Rio Grande do Sul Porto Alegre Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"J.","family":"Fortunato Silva","sequence":"additional","affiliation":[{"name":"Nutrition Course, Medical School Federal University of Uberl\u00e2ndia Uberl\u00e2ndia Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M.","family":"Cavanha","sequence":"additional","affiliation":[{"name":"Nutrition Course, Medical School Federal University of Uberl\u00e2ndia Uberl\u00e2ndia Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0360-223X","authenticated-orcid":false,"given":"G.","family":"das Gra\u00e7as Pena","sequence":"additional","affiliation":[{"name":"Graduate Program in Health Sciences Medical School Federal University of Uberl\u00e2ndia Uberl\u00e2ndia Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,1,26]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1053\/ajkd.2003.50007"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(13)60687-X"},{"key":"e_1_2_6_4_1","first-page":"1","volume-title":"CKD IN THE UNITED STATES Chapter 1: CKD in the General Population","author":"USRDS Annual Data Report","year":"2017"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1590\/1414-462x201700030134"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(12)61350-6"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(13)60595-4"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0158765"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(12)61272-0"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.4103\/ijpvm.IJPVM_522_18"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1159\/000201014"},{"issue":"3","key":"e_1_2_6_12_1","first-page":"22","article-title":"Pot\u00e1ssio e Bicarbonato","volume":"26","author":"Helou CMB","year":"2004","journal-title":"J Bras Nefrol"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.2215\/CJN.00800209"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(11)60178-5"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.5216\/ree.v11i4.33242"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.7326\/0003-4819-139-2-200307150-00013"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/jhn.12525"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1590\/S1413-70542003000300015"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.5585\/conssaude.v9i4.2292"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.clnu.2006.01.023"},{"issue":"145","key":"e_1_2_6_21_1","first-page":"143","article-title":"Import\u00e2ncia da terapia nutricional com \u00eanfase no c\u00e1lcio, f\u00f3sforo e pot\u00e1ssio no tratamento da Doen\u00e7a Renal Cr\u00f4nica","volume":"39","author":"Telles C","year":"2015","journal-title":"Perspectiva"},{"key":"e_1_2_6_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.semnephrol.2014.04.008"},{"key":"e_1_2_6_23_1","first-page":"1","volume-title":"Manual de Nutri\u00e7\u00e3o e Doen\u00e7a Renal","author":"Mira AR","year":"2017"},{"issue":"10","key":"e_1_2_6_24_1","first-page":"1","article-title":"Preparo de vegetais para utiliza\u00e7\u00e3o em dieta restrita em pot\u00e1ssio Vegetables for low potassium diet","volume":"28","author":"Cuppari L","year":"2004","journal-title":"Nutrire"},{"key":"e_1_2_6_25_1","doi-asserted-by":"publisher","DOI":"10.1590\/S1415-52732010000500013"},{"key":"e_1_2_6_26_1","doi-asserted-by":"publisher","DOI":"10.3736\/jcim20090918"},{"key":"e_1_2_6_27_1","first-page":"161","volume-title":"Tabela brasileira de composi\u00e7\u00e3o de alimentos [Internet]","author":"BRASIL","year":"2011"},{"key":"e_1_2_6_28_1","unstructured":"NKF.Potassium and Your CKD Diet [Internet].National Kidney Foundation.2010.https:\/\/www.kidney.org\/atoz\/content\/potassium. 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