P798 - ADJUSTMENT OF LOW-POTASSIUM SOUP

P798

ADJUSTMENT OF LOW-POTASSIUM SOUP

D. Bottairid^1,*, W. P. D. Sousa¹, M. Shima¹, S. M. F. Piovacari¹, G. F. C. G. Santos¹

¹Nutrition, Hospital Israelita Albert Einstein, Sao Paulo, Brazil

Rationale: Inclusion of soup in a low-potassium diet after a quantitative potassium analysis, comparing different cooking methods.

Methods: In October 2024,a quantitative analysis of potassium content in a vegetable cream soup was conducted.The soup recipe was standardized(1000ml of water, 100g of chayote, 100g of carrot, and 100g of potato)for different cooking methods (CM):Conventional Cooking(CC): Vegetables were boiled in water; Steaming(S): Vegetables were cooked in a steam oven without water; Discarding the Water(DW):Vegetables were boiled once in 1000ml of water, then boiled a second time in the same volume of water after discarding the first batch of cooking water. After each cooking method, the soups were blended, portioned into separate 200ml containers, labeled, frozen, and sent for analysis.The analysis was conducted by a certified laboratory in São Paulo, Brazil.Potassium analysis(mg/kg)POP-FQ123 method(ICP-MS mass spectrometry), while sample digestion for metals and minerals using the AOAC 999.10 method.

Results: Among the tested samples, the DW method showed the greatest potassium reduction compared to the others. CC(1661,049mg/kg);S(1695,102mg/kg) and DW(1565,330mg/kg).However, the difference between CC and DW was only 5.75%, which does not justify using a different cooking method that could affect the flavor and appearance of the preparation, as illustrated in the study by Cuppari, L, et al., 2004.

Conclusion: Dietary restrictions are common in hospital settings and may worsen low food acceptance, malnutrition, and poor patient outcomes. After analysis, it was determined that the CC method can be used for patients on a low-potassium diet to improve acceptability, as long as the daily potassium intake remains within the recommended limits for this population.

References: Cuppari, Lilian; Amancio, Olga Maria Silverio; Nóbrega, Manoel de; Sabbaga, Emil. Nutrire Rev. Soc. Bras. Aliment. Nutr ; 28: 1-7, dez. 2004. tab

Disclosure of Interest: None declared