Search Results - "Vercet Tormo, Antonio"

Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease by Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Caverni-Muñoz, Alberto, Vercet-Tormo, Antonio

“…Introduction: In order to prevent a possible hyperkalemia, chronic renal patients, especially in advanced stages, must follow a low potassium diet. So dietary…”
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Association between ultrapocessed food and chronic kidney disease by Lou Arnal, Luis Miguel, Vercet Tormo, Antonio, Caverní Muñoz, Alberto, Medrano Villarroya, Cristina, Lou Calvo, Elena, Munguía Navarro, Paula, Sanz París, Alejandro

“…The modern diet is closely linked to the consumption of processed foods, causing an increase in the intake of salt, simple sugars, phosphorus and added…”
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Impacto del consumo de alimentos ultraprocesados en la enfermedad renal crónica by Lou Arnal, Luis Miguel, Vercet Tormo, Antonio, Caverní Muñoz, Alberto, Medrano Villarroya, Cristina, Lou Calvo, Elena, Munguía Navarro, Paula, Sanz París, Alejandro

“…La alimentación moderna está estrechamente vinculada al consumo de alimentos procesados, originando un aumento en la ingesta de sal, azúcares simples, fósforo…”
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Reducción del contenido de potasio de las judías verdes y las acelgas mediante el procesado culinario. Herramientas para la enfermedad renal crónica by Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Caverni-Muñoz, Alberto, Vercet-Tormo, Antonio

“…Con el fin de prevenir una posible hiperpotasemia, los enfermos renales crónicos, especialmente en fases avanzadas, deben seguir una dieta baja en potasio…”
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Is It Possible to Include Potato in the Diet of Chronic Kidney Disease Patients? New Culinary Alternatives for Limiting Potassium Content by Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Vercet-Tormo, Antonio

“…Despite the nutritional benefits of potato tuber, patients with chronic kidney disease (CKD) should limit the consumption because of its high potassium…”
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Cooking Legumes: A Way for Their Inclusion in the Renal Patient Diet by Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Caverni-Muñoz, Alberto, Vercet-Tormo, Antonio

“…It has been observed that the consumption of legumes within a varied and Mediterranean diet has beneficial effects in prevention and control of many diseases,…”
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Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease by Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Caverni-Muñoz, Alberto, Vercet-Tormo, Antonio

“…In order to prevent a possible hyperkalemia, chronic renal patients, especially in advanced stages, must follow a low potassium diet. So dietary guidelines for…”
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The impact of processing meat and fish products on phosphorus intake in chronic kidney disease patients by Lou-Arnal, Luis M, Caverni-Muñoz, Alberto, Arnaudas-Casanova, Laura, Vercet-Tormo, Antonio, Gimeno-Orna, José A, Sanz-París, Alejandro, Caramelo-Gutiérrez, Rocío, Alvarez-Lipe, Rafael, Sahdalá-Santana, Laura, Gracia-García, Olga, Luzón-Alonso, Marta

“…The use of phosphate additives in meat and fish processing leads to a phosphorus overload that we cannot quantify through labelling or food composition tables…”
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Hidden sources of phosphorus: presence of phosphorus-containing additives in processed foods by Lou-Arnal, Luis M, Arnaudas-Casanova, Laura, Caverni-Muñoz, Alberto, Vercet-Tormo, Antonio, Caramelo-Gutiérrez, Rocío, Munguía-Navarro, Paula, Campos-Gutiérrez, Belén, García-Mena, Mercedes, Moragrera, Belén, Moreno-López, Rosario, Bielsa-Gracia, Sara, Cuberes-Izquierdo, Marta

“…An increased consumption of processed foods that include phosphorus-containing additives has led us to propose the following working hypothesis: using…”
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Herramientas culinarias en ERC. Cómo reducir el contenido de potasio y fósforo en los vegetales by Martínez Pineda, M, Yagüe, C, Caverni, Alberto, Vercet Tormo, Antonio

“…II Congreso de Alimentación, Nutrición y Dietética. Avances en Nutrición y Dietética Clínica: Prevención, Tratamiento y Gestión - Rol del Dietista-Nutricionista…”
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Fuentes ocultas de fósforo: presencia de aditivos con contenido en fósforo en los alimentos procesados by Arnaudas Casanova, Laura, Caverni Muñoz, Alberto, Lou Arnal, Luis Miguel, Vercet Tormo, Antonio, Gimeno Orna, José Antonio, Moreno López, Rosario, García Mena, Mercedes, Alvarez Lipe, Rafael, Cuberes Izquierdo, Marta, Etaaboudi, Samia, Sahdalá Santana, Laura, Pérez Pérez, Jesús

“…Resumen Introducción Los aditivos alimentarios con contenido en fósforo se añaden de manera creciente en los productos de la dieta. Pretendemos comparar la…”
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