Gianluigi Ardissino, Roberto Matta, Mariagrazia Patricelli, Valentina Capone, Antonio Leoni, Antonio Groppelli, Simone Vettoretti, Laura Pavone, Elisabetta Margiotta, Annamaria Brancadoro, Emanuele Grimaldi, Isabella Cropanese, Francesca Raffiotta, Piergiorgio Messa, Giovanni Montini
BACKGROUND: Patients on renal replacement therapy face many dietary limitations, and cheese is often limited because of its high phosphate content; we have developed cheese with added calcium carbonate (CaCO3 ) to provide patients with a nutritional opportunity while improving their phosphate control. METHODS: The present double-blind crossover study was aimed to compare the new modified cheese with an equivalent standard product in 16 patients. The increase in inter-dialysis phosphorus (ΔP) and pre-dialysis calcium were used as the primary endpoints for efficacy and safety...
January 2022: Journal of Nephrology