Hosted by Renal Nutrition Specialist Group
The consumption and sales of ultraprocessed food (UPF) has increased drastically worldwide in the last 30 years and it keeps increasing. UPF has been associated with several harms for general health, for kidney health and it can potentially worsen the metabolic disturbances already present in CKD. In this webinar we aim to touch upon the following:
- How to define ultraprocessed food (UPF)?
- What are the potential harms of UPF in patients with CKD?
- How can food label and educational material assist patients, caregivers and health care providers to decrease UPF intake on their daily life?
- The most recent KDIGO statements on potassium management highlight the potential of potassium additives to contribute significant amounts of potassium to foods.
- There are over 20 approved potassium additives used in the food supply.
- Data suggests that not all potassium additives are associated with increases in potassium content – focusing on only the additives that we think may be harmful can help prevent over-restriction of our patients trying to reduce potassium in their diet.
The webinar will be hosted on MS Teams.
Speakers
Carla Maria Avesani, Senior Researcher Specialist, Division of Renal Medicine - Baxter Novum, Department of Clinical Science Intervention and Technology, Karolinska Institute.
Dietitian and Nutritionist, PhD and Associate Professor in Nutrition, at Karolinska Institute, Sweden. Her research focuses mainly on nutritional screening and assessment and on how nutrition can improve the clinical condition of patients with CKD. She is passioned about eating well, local and healthy food and big supporter of eating plant-based diet.
Kelly Picard, PhD Graduate, Clinical Dietitian, University of Alberta
Kelly Picard recently completed her PhD with the University of Alberta in Canada. Her research focuses on the impact of food processing on potassium and phosphorus management for adults living with kidney disease. In addition to her PhD work, Kelly has worked as a registered dietitian since 2008, with a special interest in diabetes and kidney health.
Cost
- Renal Nutrition Specialist Group Member and Student Member Free
- BDA Member £10
- Non BDA Member £25
Due to the cost of this session we encourage payments via card, if you require to pay via invoice please email [email protected]
Sponsored by
Admin Code SLA (LG)
