Risk Reduction for End-Stage Renal Disease by Dietary Guidance Using the Gustatory Threshold Test for Salty Taste

Educational hospitalization of patients with chronic kidney disease (CKD) may slow the progression of renal dysfunction. However, the educational aspect that is more effective has not been identified to date. In this study, patients with CKD were evaluated for gustatory threshold for salty taste and...

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Gepubliceerd in:Nutrients
Hoofdauteurs: Ota, Yuki, Kitamura, Mineaki, Tsuji, Kiyokazu, Torigoe, Kenta, Yamashita, Ayuko, Abe, Shinichi, Muta, Kumiko, Uramatsu, Tadashi, Obata, Yoko, Furutani, Junya, Takashima, Miwa, Mukae, Hiroshi, Nishino, Tomoya
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI 2020
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Article
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7551153/
https://ncbi.nlm.nih.gov/pubmed/32899702
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12092703
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