Potassium is a monovalent cation widely present in nature, where it is not in metallic form, but always in combination with other substances, especially chloride [...].
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| http://dx.doi.org/10.3390/nu16060833 | DOI Listing |
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Evaluation of dietary quality in patients with functional gastrointestinal symptoms: a Norwegian single centre study.
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December 2025
Department of Nephrology, China-Japan Friendship Hospital, Beijing, China.
Background: Adjusting dietary potassium intake based on 24-hour urinary potassium excretion is the primary method of preventing hyperkalemia. Currently, there is no accurate and convenient method for calculating maximum 24-hour urinary potassium excretion in kidney failure without replacement therapy patients. We developed and validated two new models to assess the upper limit of dietary potassium consumption in this high-risk cohort, using the maximum 24-hour urinary potassium excretion as a proxy.
View Article and Find Full Text PDFEffect of A1470T Polymorphism on Lactate and Potassium Concentrations After Caffeine Ingestion During Acute Resistance Exercise.
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December 2024
Laboratory of Genetics of Aging and Longevity, Kazan State Medical University, 420012 Kazan, Russia.
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View Article and Find Full Text PDFThe Mediating Role of Gut Microbiota on the Association Between Dietary Quality and Cancer-Related Fatigue Among Breast Cancer Patients: A Cross-Sectional Study.
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Wuxi School of Medicine, Jiangnan University, Wuxi 214122, China.
Objectives: Cancer-related fatigue (CRF) is highly prevalent in patients with breast cancer, resulting in undesirable outcomes and even reduced survival rates. This cross-sectional study investigated the relationship between dietary quality and CRF in patients with breast cancer, and the potential role of gut microbiota (GM) in this association.
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Healthier Traditional Green Natural Table Olives Through Mineral Chlorides Fortification During Packaging.
Foods
December 2024
Instituto de la Grasa (IG), CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, Spain.
Table olive processing implies losses of mineral nutrients and increased sodium levels due to using brine during fermentation and storage. This study investigated fortifying traditional table olives with mixtures of KCl, CaCl, and MgCl during packaging to enhance mineral content while reducing NaCl. This research analyses the distribution of cations between olives and brines and employed the Response Surface Methodology (RSM) to model mineral content and their contributions to the Reference Daily Intake (RDI).
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