Introduction

Patients with kidney disease have several dietary limitations that make their diet unappealing with detrimental consequences as adherence to prescriptions, malnutrition and overall poor quality of life. Cheese, an important component of the Western diet, has high phosphorus content thus its consumption is generally restricted in patients with impaired renal function. Patients with chronic kidney disease represent about 9% of the general population. In conclusion, this dairy product may reduce dietary limitations of patients on RRT with significant benefits on: malnutrition, adherence to P binders prescription and ultimately to quality of life.

Technical features

Procedure to produce a special cheese in which milk is pre-added with CaCO3 to prevent the absorption of phosphorus contained in the cheese itself and in other foods. The cheese was then provided to a cohort of patients on dialysis to test its efficacy and palatability in comparison with a standard product. The mean increase (and sd) in serum phosphorus observed during the interdialysis period were as follows: standard product 2.8 (0.85) mg/dL, Policlinico cheese 2.4 (0.61) mg/dL (p<0.01). All patients appreciated both products equally. TRL 4.

Possible Applications

• Nutrition of patients with reduced renal function or on dialysis;
• Nutrition for special dietary regimens.

Advantages

• Possibility of eating cheese that is usually contraindicated in patients with reduced renal function;
• Reduction of the absorption of phosphorus contained in other foods.