Canadian Journal of Public Health

, Volume 109, Issue 1, pp 150–152 | Cite as

The accuracy of Canadian Nutrient File data for reporting phosphorus, potassium, sodium, and protein in selected meat, poultry, and fish products

  • Arti Sharma Parpia
  • Pauline B. Darling
  • Mary R L’Abbé
  • Marc B Goldstein
  • Joanne Arcand
  • Alyssa Cope
  • Almas-Sadaf Shaikh
Letter to the Editor
  • 13 Downloads

Notes

Acknowledgements

The authors gratefully acknowledge the assistance of France Cho, PhD, from Maxxam Analytics who provided technical support and guidance on the chemical analysis of the food products.

References

  1. Csizmadi, I., Kahle, L., Ullman, R., Dawe, U., Zimmerman, T. P., Friedenreich, C. M., Bryant, H., & Subar, A. F. (2007). Adaptation and evaluation of the National Cancer Institute’s Diet History Questionnaire and nutrient database for Canadian populations. Public Health Nutr, 10(1), 88–96.CrossRefPubMedGoogle Scholar
  2. Health Canada. Canadian Nutrient File, 2015 version. Available at: https://food-nutrition.canada.ca/cnf-fce/index-eng.jsp (Accessed November 7, 2017a).
  3. Health Canada. (2017). Food labelling for the industry. Available at: http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/eng/1383607266489/1383607344939. Accessed 9 Nov 2017.
  4. Institute of Medicine. (2005). Dietary reference intakes for water, potassium, sodium, chloride, and sulfate. Washington: The National Academy Press.Google Scholar
  5. Mintel International. Global market navigator database 2009: Mintel Group Ltd. Chicago. 2009. Available at: www.mintel.com (Accessed November 9, 2017).
  6. Sanghavi, S., Whiting, S., & Uribarri, J. (2013). Potassium balance in dialysis patients. Semin Dial, 26(5), 597–603.CrossRefPubMedGoogle Scholar
  7. Sharma Parpia, A. (2015). Phosphorus and potassium content of commonly consumed meat, poultry and fish products in patients with chronic kidney disease [MSc thesis]. Toronto: University of Toronto.Google Scholar
  8. Sharma Parpia, A., L’Abbé, M. R., Goldstein, M. B., Arcand, J., Magnuson, B., & Darling, P. (2018). The impact of additives on the phosphorus and potassium content of commonly consumed meat, poultry and fish products among patients with chronic kidney disease. Journal of Renal Nutrition 28(2):83–80.Google Scholar

Copyright information

© The Canadian Public Health Association 2018

Authors and Affiliations

  • Arti Sharma Parpia
    • 1
  • Pauline B. Darling
    • 2
  • Mary R L’Abbé
    • 3
  • Marc B Goldstein
    • 1
  • Joanne Arcand
    • 4
  • Alyssa Cope
    • 1
  • Almas-Sadaf Shaikh
    • 1
  1. 1.Diabetes Comprehensive Care ProgramSt Michael’s HospitalTorontoCanada
  2. 2.School of Nutrition Sciences, Faculty of Health SciencesUniversity of OttawaOttawaCanada
  3. 3.Department of Nutritional Sciences, Faculty of MedicineUniversity of TorontoTorontoCanada
  4. 4.Faculty of Health SciencesUniversity of Ontario Institute of TechnologyOshawaCanada

Personalised recommendations