Low potassium diet: notes and sources

WHO online information: New WHO guidance on salt and potassium in food

Michel Olmer: Living with kidney disease. 4th edition. Published by LIEN Association
(Liaison Information in Nephrology)

National Health Nutrition Program. JM Krzesinski, The hyerkalemia, this new killer?
Rev. Med. Liege, 2005; 60: 4, 222-226.

Popular Posts

Category Nutrition, Next Article

Vitamins: knowing how to preserve them - Nutrition

Vitamins: knowing how to preserve them

Vitamins are quite fragile and tend to degrade during cooking, oxygen ... Also, we often have bad habits of consumption or preservation. To prevent the vitamins from deteriorating before we ingest them, we must therefore ensure a suitable mode of consumption and storage! Here are some tips and tricks to take full advantage of the benefits of vitamins
Read More
HDL cholesterol: why do you say good cholesterol? - Nutrition

HDL cholesterol: why do you say good cholesterol?

HDL cholesterol, also called "good" cholesterol, has a protective effect in the body, unlike "bad" cholesterol. But do you know his role in the body? Why is it recommended that its rate be increased? And how to increase the level of HDL cholesterol? Discover the answers to these questions
Read More
Milk: the composition of cow's milk - Nutrition

Milk: the composition of cow's milk

The nutritional qualities of milk are numerous. Fluid milk contains in particular: 3.2 g protein per 100 ml 4.6 g carbohydrates per 100 ml, low fat (3.5 g per 100 ml in whole milk, 1.6 g in semi-skimmed milk, and 0.1 g in skim milk), calcium, magnesium, phosphorus (up to 170 mg per 100 ml), sodium (50 mg per 100 ml), many trace elements such as iron, fluorine or zinc, and of course many vitamins (B1, B2, B9, B12, A and D)
Read More
Lack of iron: people most at risk - Nutrition

Lack of iron: people most at risk

Some people are particularly likely to suffer from iron deficiency. The people most likely to run out of iron are: Children and adolescents growing, Women throughout their lives, especially if they have abundant periods. Attention also pregnant women who must ensure the needs of the fetus, Vegetarians, Elderly people who generally do not provide enough iron in their diet, Patients suffering from renal failure, especially if they are on dialysis as well as people with digestive malabsorption (celiac disease), Some sportsmen
Read More