About The DPC Education Center

The Center is dedicated to improving kidney patients’ quality of life and reducing the occurrence of ESRD through education and by developing awareness of dialysis and kidney disease issues, improving the partnership between patients and caregivers, and developing favorable public policy solutions.

Report finds boiling meat can reduce phosphorous content

Part of a dialysis diet involves eating foods low in phosphorous. A new study suggests that preparing meat in a certain way can reduce phosphorous levels while still retaining protein.  
 
Researchers in Japan experimented with cooking beef, cutting the meat in different ways and switching up the cooking liquid. They found that boiling the meat in a pressure cooker with soft water and discarding the cooking liquid afterward worked the best.  Data also suggests using sliced meat, as the high surface area allows the phosphorous to exit easily.