Potassium additives may make low-sodium meats unsafe for patients with kidney disease

Potassium additives are frequently added to sodium-reduced meat products in amounts that may be dangerous for patients with kidney disease. Sodium-reduced foods are becoming increasingly available to consumers; however food manufacturers may use phosphate and potassium additives to replace the functional and flavor properties of sodium. Because individuals with kidney dysfunction must maintain diets low in phosphorus and potassium, it's unclear if sodium-reduced foods are safe for patients with kidney disease.



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