Dietary Phosphorus to Protein Ratio for the Mexican Population with Chronic Kidney Disease.
OBJECTIVE
Hyperphosphatemia is a major contributor to poor outcomes among cases of chronic kidney disease. Considering that foods with high protein content are major sources of phosphorus, a more suitable dietary phosphorus measure is the phosphorus to protein ratio. However, Mexican phosphorus to protein ratio tables do not exist. This article aims to estimate the phosphorus to protein ratio in foods commonly used by the Mexican population and to establish its usefulness in the selection of foods for patients with chronic kidney disease.


METHODS
Six tables with the phosphorus to protein ratio were developed from different data sources concerning Mexican animal food composition.


RESULTS
Egg whites have the best phosphorus to protein ratio. Partially skimmed milk has the lowest ratio among dairy products. Dairy products have high phosphorus to protein ratio variability. Red meat products have a ratio with an average of 9 mg/g. The phosphorus to protein ratio varies considerably for seafood (1.2-38.3 mg/g).


CONCLUSIONS
The phosphorus to protein ratio could be a good strategy to choose each food during chronic kidney disease dietary treatment for the Mexican population.
['Puchulu|María B|MB|', 'Ogonowski|Natalia|N|', 'Sanchez-Meza|Fabiola|F|', 'Espinosa-Cuevas|María L A|MLA|', 'Miranda-Alatriste|Paola|P|']
D000818:Animals D002417:Cattle D002645:Chickens D003611:Dairy Products D004044:Dietary Proteins D004531:Eggs D006801:Humans D008460:Meat D008800:Mexico D009753:Nutritive Value D016226:Phosphorus, Dietary D051436:Renal Insufficiency, Chronic D017747:Seafood D013552:Swine
Dietary phosphorus dietary phosphorus to protein ratio chronic kidney disease nutrition organic phosphorus