<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0211-6995</journal-id>
<journal-title><![CDATA[Nefrología (Madrid)]]></journal-title>
<abbrev-journal-title><![CDATA[Nefrología (Madr.)]]></abbrev-journal-title>
<issn>0211-6995</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Española de Nefrología]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0211-69952016000400427</article-id>
<article-id pub-id-type="doi">10.1016/j.nefro.2016.03.022</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Reducción del contenido de potasio de las judías verdes y las acelgas mediante el procesado culinario. Herramientas para la enfermedad renal crónica]]></article-title>
<article-title xml:lang="en"><![CDATA[Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Pineda]]></surname>
<given-names><![CDATA[Montserrat]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Yagüe-Ruiz]]></surname>
<given-names><![CDATA[Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Caverni-Muñoz]]></surname>
<given-names><![CDATA[Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vercet-Tormo]]></surname>
<given-names><![CDATA[Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Zaragoza Facultad de Ciencias de la Salud y del Deporte Departamento de Producción Animal y Ciencia de los Alimentos]]></institution>
<addr-line><![CDATA[Huesca ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Alcer Ebro Servicio de Nutrición y Dietética ]]></institution>
<addr-line><![CDATA[Zaragoza ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2016</year>
</pub-date>
<volume>36</volume>
<numero>4</numero>
<fpage>427</fpage>
<lpage>432</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0211-69952016000400427&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0211-69952016000400427&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0211-69952016000400427&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: Con el fin de prevenir una posible hiperpotasemia, los enfermos renales crónicos, especialmente en fases avanzadas, deben seguir una dieta baja en potasio. Para ello, las guías alimentarias para la enfermedad renal crónica recomiendan limitar el consumo de muchas verduras, así como aplicar laboriosas técnicas culinarias para reducir al máximo la cantidad de potasio.  Objetivos: El objetivo de este trabajo es analizar el contenido de potasio de varios productos vegetales (frescos, congelados y en conserva), así como comprobar y comparar la efectividad en la reducción de potasio de distintos procesos culinarios, algunos de ellos recomendados en las guías alimentarias, como son el remojo o la doble cocción.  Métodos: Se analizó el contenido de potasio de las muestras por triplicado mediante espectrometría de emisión atómica de llama.  Resultados: Los resultados mostraron reducciones significativas en el contenido de potasio en todos los procesos culinarios estudiados. El grado de disminución varió según el tipo de verdura y el procesado al que fue sometida. En los productos congelados se alcanzaron mayores reducciones que en los frescos, y en algunos casos se lograron pérdidas de potasio superiores al 90%. Además, se observó como en muchos casos la simple aplicación de una cocción normal dio lugar a reducciones de potasio hasta niveles aceptables para la inclusión en la dieta del enfermo renal.  Conclusión: Los resultados mostrados en este estudio son muy positivos, ya que aportan herramientas a los profesionales que tratan con este tipo de pacientes, lo que les permite adaptarse más fácilmente a las necesidades y preferencias de sus pacientes, así como incrementar la variedad en su dieta.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: In order to prevent a possible hyperkalemia, chronic renal patients, especially in advanced stages, must follow a low potassium diet. So dietary guidelines for chronic kidney disease recommend limiting the consumption of many vegetables, as well as to apply laborious culinary techniques to maximize the reduction of potassium.  Objective: The aim of this work is to analyze potassium content from several vegetable, fresh products, frozen and preserved, as well as check and compare the effectiveness in potassium reduction of different culinary processes, some of them recommended in dietary guidelines such as soaking or double cooking.  Methods: Sample potassium content was analyzed by triplicate using flamephotometry.  Results: The results showed significant reductions in potassium content in all culinary processes studied. The degree of loss varied depending on the type of vegetable and processing applied. Frozen products achieved greater reductions than the fresh ones, obtaining in some cases losses greater than 90%. In addition, it was observed how in many cases the single application of a normal cooking reached potassium reductions to acceptable levels for its inclusion in renal patient diet.  Conclusion: The results shown in this study are very positive because they provide tools for professionals who deal with this kind of patients. They allow them to adapt more easily to the needs and preferences of their patients and increase dietary variety.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Enfermedad renal crónica]]></kwd>
<kwd lng="es"><![CDATA[Hiperpotasemia]]></kwd>
<kwd lng="es"><![CDATA[Reducción de potasio]]></kwd>
<kwd lng="es"><![CDATA[Procesado de alimentos]]></kwd>
<kwd lng="es"><![CDATA[Remojo]]></kwd>
<kwd lng="es"><![CDATA[Doble cocción]]></kwd>
<kwd lng="es"><![CDATA[Guías alimentarias]]></kwd>
<kwd lng="es"><![CDATA[Verduras]]></kwd>
<kwd lng="en"><![CDATA[Chronic kidney disease]]></kwd>
<kwd lng="en"><![CDATA[Hyperkalemia]]></kwd>
<kwd lng="en"><![CDATA[Potassium reduction]]></kwd>
<kwd lng="en"><![CDATA[Food processing]]></kwd>
<kwd lng="en"><![CDATA[Soaking]]></kwd>
<kwd lng="en"><![CDATA[Double cooking]]></kwd>
<kwd lng="en"><![CDATA[Dietary guidelines]]></kwd>
<kwd lng="en"><![CDATA[Vegetables]]></kwd>
</kwd-group>
</article-meta>
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