Calcium-enriched bread for treatment of uremic hyperphosphatemia

Journal of Renal Nutrition : the Official Journal of the Council on Renal Nutrition of the National Kidney Foundation
Dmitry BabarykinRafail Rozental

Abstract

To assess phosphate-binding efficacy of a new food product, bread with unusually high calcium content (Ca-bread). A randomized parallel group trial in the university hospital outpatient dialysis unit. Fifty-three randomly selected uremic patients who met the following inclusion criteria: (1) required maintenance hemodialysis treatment, (2) were not to receive vitamin D throughout the study, (3) were nondiabetic, and (4) were diagnosed with hyperphosphatemia. Fifty-three patients were randomized into 2 groups: control group (n = 26), which received calcium acetate as a phosphate binder throughout the study, and Ca-bread group (n = 27), which, after a 2-week washout period, received Ca-bread containing 2.5% of elemental calcium (by weight), which served as a phosphate binder. Bread was made using wheat flour, calcium carbonate, and fermented buttermilk. The amount of elemental calcium used as a phosphate binder was similar in both groups. Observation of both groups lasted 14 weeks. Mean serum phosphate concentration at randomization was 2.11 +/- 0.14 mmol/L in the control group and 2.20 +/- 0.13 mmol/L in the Ca-bread group. Mean serum calcium concentration at randomization was 2.12 +/- 0.21 mmol/L in the control group and 2.14 +...Continue Reading

References

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Citations

Feb 28, 2007·Journal of the American Dietetic Association·Joelle E Romanchik-Cerpovicz, Rebecca J McKemie
Sep 17, 2015·The Cochrane Database of Systematic Reviews·Zhuangzhu LiuWeizhong Ma
Aug 23, 2018·The Cochrane Database of Systematic Reviews·Marinella RuospoGiovanni Fm Strippoli

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