JPH0425788B2 - - Google Patents

Description

[Detailed description of the invention]

(1) Background of the Invention●Technical Field● The present invention relates to a food used for dietary therapy for kidney disease, and more specifically, the present invention relates to a food that has a reduced amount of phosphorus and potassium per protein, and has a high nutritional value of the protein contained therein. , concerning a puffed food for renal disease diet therapy. The food of the present invention can be used in dietary therapy for kidney disease.
It is particularly suitable for use as a food for keeping the intake of phosphorus and potassium low while supplying all or part of the necessary protein. ●Prior art and its problems● In dietary therapy for kidney disease, it has traditionally been important to control the intake of proteins, minerals, etc. according to the disease state. In particular, it has been thought that patients with kidney disease do not sufficiently excrete protein breakdown products such as urea and ammonia, as well as sodium, and that these substances are at high risk of accumulating in the body and worsening the condition. Therefore, in the conventional kidney disease diet,
For the purpose of controlling these substances in the body, a low-protein diet, a low-sodium diet, and a high-energy diet (when energy intake is low, proteins in the body break down and urea etc. increase) have been considered basic. Furthermore, since it was difficult to achieve this type of diet by using only regular foods, we introduced protein-free or low-protein foods, low-sodium foods,
Special foods such as high-energy foods have also been developed and used. On the other hand, it has recently become known that the phosphorus concentration in the body of kidney disease patients correlates with the calcium concentration and is deeply related to complications such as osteodystrophy. This is becoming important. The methods that have been tried in the past are broadly divided into methods that reduce the amount of phosphorus in the diet, and methods that suppress the absorption of ingested phosphorus using aluminum gel or large amounts of calcium. In this method, since foods that contain a relatively large amount of protein also contain a large amount of phosphorus, it is necessary to reduce the amount of protein in order to achieve a low-phosphorus diet. However, it is essential for kidney disease patients to ingest at least 20g/day of protein, so there is a limit to suppressing phosphorus intake. Furthermore, in the latter method, there is a high risk that the aluminum and large amounts of calcium used will be absorbed into the body and cause various side effects. The inventors of the present invention have conducted intensive studies to develop special foods to control the concentration of phosphorus in the body, and have found that foods containing 11 mg or less of phosphorus per 1 g of protein are effective for kidney disease patients. It has been found that it is useful for controlling the amount of phosphorus in the body, and also suppresses the progression of kidney function decline. On the other hand, kidney disease patients require appropriate intake of calcium. In other words, when calcium intake is low, the calcium concentration in the blood decreases, and to compensate for this, calcium is mobilized from the bones, causing the bones to become brittle. Furthermore, if a patient with kidney disease ingests too much calcium, the calcium concentration in the blood increases because the kidney disease patient does not excrete enough calcium, which poses the risk of heart and respiratory problems, coma, etc. However, it is difficult to expect an adequate supply of calcium using ordinary foods. In other words, unless calcium is ingested with an appropriate amount of protein, the absorption will be affected by other ingredients and appropriate absorption cannot be expected. Therefore, the best way to ingest calcium is to ingest protein sources with high calcium content. This is desirable. However, foods with high calcium content also contain large amounts of phosphorus, so if you try to take in sufficient amounts of calcium from these foods, the phosphorus concentration in your body will increase, which can actually lead to pathological conditions as mentioned above. This will lead to deterioration. As a result of intensive studies to develop a special food that can supply an appropriate amount of calcium, the present inventors have found that the amount of phosphorus per 1 g of protein is 11 mg or less, and the amount of calcium is 25 mg or more and 200 mg or less per 1 g of protein. It has been found that certain puffed foods can be effective in providing adequate calcium supply and maintaining normal bone condition in kidney disease patients. (2) Purpose of the present invention The present invention was completed based on the above findings, and aims to provide a food product with a reduced amount of phosphorus per protein. The above object of the present invention is achieved by the following configuration. (1) A puffed food for renal disease diet therapy, which has a phosphorus content of 11 mg or less and a potassium content of 20 mg or less per gram of protein, and has a protein score of 50 or more. (2) The puffed food for renal disease diet therapy according to claim 1, wherein the protein content is 1 g or more per 100 kcal of total calories. (3) The amount of phosphorus per gram of protein is 11 mg or less, the amount of potassium is 20 mg or less, and the amount of calcium is 25 mg or less.
Puffed food for kidney disease diet therapy with a dose of more than 200 mg. (3) Detailed Description of the Invention The puffed food provided by the present invention differs from conventional kidney disease diet foods in that it provides protein while minimizing phosphorus and potassium intake. purpose. That is, 1g of protein
The amount of phosphorus per unit is less than 11mg, and the amount of potassium is 20mg or less.
mg or less, and further, the protein score of the protein contained is 50 or more, and more preferably the protein content is g or more per 100 kca of total calorific value. Puffed foods in the present invention are those made from dough that is puffed up using heat, a leavening agent (baking agent), etc.
Specifically, it refers to bread, sables, etc. When preparing such foods, the most important thing is the selection of raw materials that serve as protein sources. That is, the protein content and phosphorus content of ordinary foods vary depending on the type, but on average, the ratio is approximately 15 mg per gram of protein. Therefore, as a protein source for constituting the food of the present invention, it is necessary to appropriately select and use a protein source with a low amount of phosphorus. For example, natural materials such as egg white, ground beef, and wheat gluten, materials with reduced phosphorus from materials containing a lot of phosphorus such as soybeans and milk, or purified proteins separated and extracted from natural materials are used. Furthermore, the amount of potassium in the food of the present invention is low. Kidney disease patients do not excrete enough potassium, so if the amount of potassium in their food is high, their blood potassium levels will rise, leading to chest tightness, numbness in their limbs, and in the worst case scenario, cardiac arrest. Moreover, in the food of the present invention, the protein contained therein has a high protein score. In other words, the protein score is an index of the minimum number of essential amino acids in the protein, and proteins with low values have poor metabolic efficiency in the body, resulting in an increase in decomposition products such as urea, which can worsen the condition. This is because it leads to In order to constitute the food of the present invention, it is necessary to use the above-mentioned materials in appropriate combinations so that the phosphorus, potassium, and protein scores are within a certain range. For example, soybeans with phosphorus reduced by 30% or more and potassium reduced by 70% or more, wheat gluten and egg white mixed in a ratio of 5:5, or ground beef and wheat gluten mixed in a ratio of 6:3 are used according to the present invention. It can be suitably used as a protein source for foods. Furthermore, a protein source with a low phosphorus content and a high potassium content can also be used by removing potassium in advance. Preparation of the food of the present invention means adding one or more food materials (for example, starch, fats and oils, food fibers, minerals, vitamins, seasonings, fragrances, etc.) to the above-mentioned protein source within a range that does not impair the purpose of the present invention. ) can be added for cooking and processing. However, the food of the present invention essentially has the following characteristics:
Since it is used to supply all or part of the protein required in dietary therapy, the food must contain at least 1 g or more of protein per 100 kcal of total calories. Foods with a protein percentage lower than this are
Rather, they are used as energy sources; for example, foods like butter and sugar actually contain phosphorus and
Although they contain almost no potassium, since they contain virtually no protein, their use as foods of the present invention is considered meaningless. The other object of the food of the present invention is to keep the intake of phosphorus and preferably potassium low while supplying a sufficient amount of calcium. That is, the amount of phosphorus per 1 g of protein is 11 mg or less, and the amount of calcium is 25 mg or more and 200 mg or less per 1 g of protein, and more preferably the amount of potassium per 1 g of protein is 20 mg or less. In other words, if the amount of phosphorus is 11 mg or more per 1 g of protein, the calcium concentration, which is correlated with the amount of phosphorus, will decrease as mentioned above, resulting in osteodystrophy, and if the amount of potassium is 20 mg or more, the blood potassium level will increase. , chest tightness, and numbness in the hands and feet.
If the amount of phosphorus is less than 11 mg and the amount of potassium is less than 20 mg per gram of protein, for example, Table 2
Composition of Group C (see page 13) - In this case, if the content ratios in Table 1 are taken as per 1 g of protein, it will be 11.3 mg of phosphorus and 20 mg of potassium. - No abnormal findings were observed in the kidney and femur. For this purpose, the aforementioned foods with reduced phosphorus content and preferably reduced potassium content can be suitably used. In other words, the amount of calcium in the food is 25mg or more and 200mg per gram of protein.
It can be prepared by adding a substance serving as a calcium source as follows. In this case, the calcium source may be any source as long as it does not impair the purpose of the invention, but it is preferable to use a source that does not substantially contain phosphorus or potassium, such as eggshell powder, calcium carbonate, calcium lactate, etc. is used. The object of the present invention can also be achieved by removing calcium and phosphorus from protein sources such as milk that contain large amounts of both calcium and phosphorus using an appropriate method. Next, the present invention will be explained in more detail with reference to Reference Examples and Examples. Example 1 After thoroughly washing 500 g of dehulled soybeans with water, they were placed in citric acid solution 101 with a pH of 3.5. The mixture was stirred at room temperature for 12 hours to the extent that the soybeans slowly flowed in the dipping container. Thereafter, the soaking liquid was discarded, and the collected soybeans were heated (80°C, 30 minutes) and then dried under reduced pressure. The soybeans obtained by the above treatment have 5 mg of phosphorus and 17 mg of potassium per 1 g of protein, a protein score of 100, and a protein content of 40% (energy
9.5g per 100kcal). 20 kg of this soybean and 80 kg of potato starch were mixed and processed using a twin-screw extruder while adding a small amount of water according to a conventional method (temperature 150°C, pressure 30 kg/cm ³ ) to obtain a puffed food. This food has a high phosphorus content per gram of protein.
8.9mg, potassium content 20mg, protein core 100, protein content 8% (energy 100kcal)
2.3g per serving). Test Example 1 A 4-week-old Wistar male rat was subjected to 5/6 kidney resection and fed with normal feed for 2 weeks to create a kidney disease model rat. The 20 model rats were divided into 4 groups of 5 rats each, A to D, and fed with feed having the composition shown in Table 1, and raised for 6 weeks while paying attention to the balance of phosphorus and calcium. Then, each rat was sacrificed and blood phosphorus, potassium, calcium, and urea nitrogen were measured.
Kidney and bone tissues were observed under a microscope. The results are summarized in Table 2. In the high-phosphorus diet group (25 mg/g protein), blood phosphorus increased and calcium decreased. Progression of damage was also observed in kidney and bone findings. On the other hand, in the low phosphorus diet group (11 mg/g protein), the blood phosphorus concentration tended to be low, the calcium concentration tended to be high, and almost no kidney or bone abnormalities were observed. However, among the low phosphorus diet groups, blood potassium was significantly high in the high potassium diet group, and urea nitrogen in the blood was significantly high in the low protein score diet using wheat gluten, which was also harmful to the kidneys. Mild changes were observed. From the above, it is clearly shown that the puffed food of the present invention is useful for dietary therapy for kidney disease.

[Table] * Treated soybeans prepared in Example 1

[Table] Test Example 2 4-week-old Wistar male rats were fed normal chow (target group protein score 100), treated soybeans of Example 1 (protein score 100), treated soybeans of Example 1 and gluten.
A powder composition consisting of 78g and 22g of egg white at a ratio of 1:2.
(70), a powdered composition consisting of 78 g of gluten and 22 g of egg white (50), and wheat gluten (31) as proteins.
The animals were reared for 6 weeks using a diet containing 15%
head, 25 heads in total). When each rat was then sacrificed and blood urea was measured, only the wheat gluten group showed a significantly higher value than the control group. This suggests that a protein score of at least 50 or higher is required to suppress the increase in blood urea. Test Example 3 Patients undergoing conservative therapy (n = 12) and patients undergoing dialysis therapy (n = 12) were given food prepared using the treated soybeans of Example 1 and the composition of Example 1 as protein in their meals. The intake amount was 30% of the total amount. This test diet was continuously ingested for one week, and a normal renal failure diet was ingested for one week before and after that, and blood phosphorus and potassium concentrations were observed for a total of three weeks. The average phosphorus intake for each week was 650 mg, 500 mg, and 600 mg for conservative treatment, and 1000 mg, 750 mg, and 950 mg for dialysis treatment. In addition, the average potassium intake was 2000 mg, 1600 mg, and 2100 mg for conservative treatment, and 2400 mg, 2000 mg, and 2350 mg for dialysis treatment. On the other hand, the average blood phosphorus concentration for each week is 5.5 mg/dl5.0 mg/dl5.0 mg/dl for conservative therapy and 6.4 mg/dl5.6 mg/dl6.3 mg/dl for dialysis therapy. For conservative treatment: 4.9mEq/4.7mEq/5.0m
Eq/ For dialysis therapy 5.9mEq/5.0mEq/5.5m
It was Eq/. From the above results, the food of the present invention was considered to be extremely useful for controlling phosphorus and potassium in the body of kidney disease patients. Example 2 20Kg of soybeans and 79Kg of potato starch prepared in Example 1
and 0.8 kg of eggshell powder were mixed and treated using a twin-screw extruder while adding a small amount of water according to a conventional method (temperature: 130° C., pressure: 20 kg/cm ² ) to obtain a puffed food. This food has a phosphorus content of 5% per gram of protein.
mg, calcium content 25mg, potassium content
20mg, protein content was 15%. Test Example 4 Kidney disease model rats were created by performing 5/6 kidney resection on 4-week-old Wistar male rats and feeding them with normal feed for 2 weeks. The 20 model rats were divided into 4 groups of 5 rats each, A to D, and fed with the feed composition shown in Table 3 for 4 weeks. Thereafter, each rat was sacrificed, calcium, phosphorus, and potassium in the blood were measured, and kidney and bone tissues were observed under a microscope.
The results are summarized in Table 4. High phosphorus diet group (25mg/
g protein), even when the amount of calcium was increased to 3.0%, the calcium in the blood remained lower than the normal value, and the phosphorus concentration in the blood remained higher than the normal value. Furthermore, in this case, abnormal findings such as calcification in the kidneys were more common than in the group with low calcium levels. In contrast, in the low-phosphorus diet group, blood calcium significantly rose to normal levels at a calcium content of 3.0%, and no kidney or bone abnormalities were observed. When people ate a high-potassium diet, the potassium in their blood rose above normal levels. Therefore, for an adequate supply of calcium, the level of phosphorus should be 11mg per gram of protein.
The following are considered desirable. Further, it is considered desirable that the level of potassium is 20 mg or less per 1 g of protein.

【table】

【table】

[Table] Note: Blood calcium ^mg2 /dl, blood phosphorus
mg/dl, blood potassium mEq/
Test Example 5 A test similar to Test Example 4 was conducted by changing the level of calcium intake (the amount of phosphorus in the sample was 0.17%).
We investigated the relationship between intake calcium levels and renal and bone findings. The results are shown in Table 5. These results show that if the calcium intake level is low, the blood calcium concentration will not rise enough, leading to bone weakness, and if the calcium intake level is high, the blood calcium concentration will rise too much, leading to complications such as kidney calcification. It is inferred that this will occur. In other words, the appropriate level of calcium is
It is suggested to be in the range of 25mg to 200mg.

[Table] (4) Specific Effects of the Invention As detailed above, the food for renal disease diet according to the present invention can be used to provide kidney disease patients with necessary protein, phosphorus and preferably potassium. Since the intake of protein can be suppressed, if an appropriate amount of the protein source in a conventional kidney disease diet is replaced with this food, phosphorus and potassium can be controlled without reducing the protein intake. In addition, by consuming sufficient amounts of this food, you can achieve low phosphorus, which is difficult to imagine with conventional kidney disease diets.
It is also possible to achieve a low-potassium, protein diet.
These methods not only prevent secondary diseases such as hyperphosphorus and hyperkalemia in renal disease patients, but also reduce the burden on renal function, prevent renal function decline, and preserve or restore renal function. It is thought that it will become possible to expect this. On the other hand, by using another diet food for kidney disease of the present invention, it is possible to supply sufficient calcium to kidney disease patients while suppressing intake of phosphorus and preferably potassium. By consuming sufficient amounts of this food, it is possible to achieve a low-phosphorus, high-calcium diet, which is difficult to imagine with conventional kidney disease diets. This is expected to prevent the mobilization of calcium from bones, that is, the weakening of bones, and to reduce the load on renal function.

Claims (1)

[Scope of Claims] 1. A puffed food for diet therapy for kidney disease, which has a phosphorus content of 11 mg or less and a potassium content of 20 mg or less per gram of protein, and has a protein score of 50 or more. 2. The puffed food for renal disease diet therapy according to claim 1, which has a protein content of 1 g or more per 100 kcal of total calories. 3 The amount of phosphorus per 1g of protein is 11mg or less, the amount of potassium is 20mg or less, and the amount of calcium is 25mg
Puffed food for kidney disease diet that is more than 200mg or less.