Phosphorus Binding Agents – Chew at Meals Excessive dietary phosphorus intake is an important cause of hyperphosphatemia in dialysis patients. Almost all the foods we eat contain phosphorus, and patients on high phosphorus dialysis should chew phosphorus binders at meals whenever they eat. Foods that are relatively high in phosphorus such as: dairy products such as yogurt, fresh cow’s milk, cheese, pudding, ice cream, etc. Various legumes such as beans, fava beans, peas, lentils, green beans, etc. Nuts such as peanuts, melon seeds, etc. Dried bamboo shoots, alfalfa, cicely, yellow cauliflower, toon sprouts, pearl cauliflower, stone cauliflower, dried fruit, etc. Gluten, bran, etc. Drinks such as cola and other black drinks, beer, etc. Mouth grinders, mushrooms, animal offal, shrimp (shrimp skin), sesame paste, commercially available ham sausages, etc. The black meat of the abdomen of fish contains more phosphorus than the back muscle, and animal liver contains more phosphorus than muscle, etc. Fast food restaurant food with seasoning phosphorus content is high, cookies, bread phosphorus content is also high. Foods with relatively little phosphorus such as: fresh vegetables, fresh fruits, egg whites, pig’s feet, cooked beef and lamb tendons, chicken feet, sea cucumber, aquafaba squid, fatty meat, aquafaba fungus, canned enoki mushrooms, vermicelli, vermicelli, rice noodles, vermicelli, enema, cold noodles, rice cakes, honey three knives snacks, jiangmi bars and other foods. Foods rich in protein are often high in phosphorus. For example, cereals contain about 10% protein, 500 grams of green vegetables contain about 5 grams of protein, meat contains about 10%-20% protein, beans contain about 20%-40% protein, milk contains about 3% protein, eggs contain about 12.8% protein, etc. For every gram of protein eaten, there is approximately 12-15 mg of phosphorus intake. Patients with high phosphorus first ensure that they eat an appropriate amount of protein diet, while reducing phosphorus absorption with phosphorus binding agents. Quality protein foods include eggs, milk, lean meat, fish, shrimp, poultry, tofu, etc. The amount of dietary protein intake should vary according to the condition, laboratory results, height, weight, dialysis, etc. In general, patients should eat a total of 3-5 servings of high-quality high-protein food per day, too much of which will inevitably cause hyperphosphatemia. Each of the following servings of high quality high protein is approximately: 50g of lean meat (2 finger size); 35g of cooked lean meat; one egg (medium); one bag of milk (250ml); 100g of northern tofu; 50-70g of fish; 3 pieces of kibble shrimp (medium size); and about 80g of chicken and duck pieces with bones and skin (four finger size). Choose foods with high protein and low phosphorus. For example, every 2 taels of egg whites contain 18mg of phosphorus / 11.6g of protein, and egg yolks contain 240mg of phosphorus / 15.2g of protein, so patients with high blood phosphorus should choose egg whites. The same reason there is the same weight of soy milk phosphorus is much lower than in fresh milk, you can soy milk, japonica rice porridge, fresh milk and other rotating use. The same weight of lean beef in phosphorus is lower than lean pork and lean lamb. The same weight of rice is lower than the phosphorus content in flour, flour in phosphorus content is lower than bean flour, cornmeal, buckwheat noodles and other miscellaneous grains. Food phosphorus reduction treatment method meat food boiling water to remove scales: boil water, put meat food soak a few minutes, high heat until the water boils again, fish out, meat and then add tap water boiling system. Warm water soaking treatment can remove part of the phosphorus in plants. Rice soaked and repeatedly scrubbed by hand can also remove some of the phosphorus. Use starch to make food to remove phosphorus: A lot of phosphorus intake naturally accompanies patients who eat a lot. Dialysis patients who weigh more and eat more are advised to use a starch diet as appropriate. Starch has very little protein potassium and phosphorus and is low in energy, but is close to the same weight of the food of the same name. Various starches (gravy) such as corn starch, sweet potato starch, potato starch, mung bean starch, wheat starch, etc. are available, but wheat starch is the most palatable from the taste point of view. Production method: starch mixed with 1/3 flour with boiling water hot and noodles, making a variety of pasta. Snacks contain high phosphorus such as yogurt, potato chips, chocolate, nuts, snacks, commercially available finished drinks, etc.. Many commercially available food preservatives and color enhancers contain more phosphorus and well absorbed, high phosphorus patients try to eat less.