Nutritional and taste characteristics of low-potassium lettuce developed for patients with chronic kidney diseases

This study compared the potassium content, other nutritional values, and taste characteristics of LK lettuce with those of normal lettuce. The amounts of potassium and other nutrients in LK lettuce, normal leaf lettuce, and normal leaf lettuce that had been soaked in water were measured and compared. The taste characteristics of LK lettuce and normal leaf lettuce were evaluated for saltiness, bitterness, and overall preference. The LK lettuce contained a lower amount of potassium (−87%) than the normal leaf lettuce. There was no difference in the other nutritional contents between LK lettuce and normal leaf lettuce, except for higher sodium and lower nitrate contents in LK lettuce. Taste evaluation revealed that the LK lettuce had lower bitterness and higher saltiness than the normal leaf lettuce. The overall preference score was significantly higher for LK lettuce. The potassium content of LK lettuce was significantly lower than that of normal leaf lettuce, but the other nutritional values were very similar. The LK lettuce had a higher preference score than the normal leaf lettuce. These results indicate that the LK lettuce is useful for increasing the variety of foods in CKD patients with hyperkalemia. 背景：對於血鉀過高的慢性腎病 (CKD) 患者，建議限制飲食中的鉀。用水浸泡或煮食則會降低蔬菜中的鉀含量，然而亦會同時降低其他營養素含量。最近，有專家特別為血鉀過高的 CKD 患者研發出低鉀萵苣。本...
Source: Hong Kong Journal of Nephrology - Category: Urology & Nephrology Source Type: research