Annabel Biruete, assistant professor at Purdue University Department of Nutrition Science, recently co-chaired and was the lead author on the latest guidance from the American Society of Nephrology on nutrition for chronic kidney disease patients. The guidance focuses on potassium and phosphorus additives, which are used by food manufacturers to improve shelf life, flavor, color and texture of their products. <\/p>\n","protected":false},"author":8,"featured_media":44811,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[274,11,19],"tags":[2365,1370,1776,2368,378,1357,2367,2363,240,176],"class_list":["post-44809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-faculty","category-nutrition-science","category-research","tag-additives","tag-annabel-biruete","tag-chronic-kidney-disease","tag-ckd","tag-department-of-nutrition-science","tag-kidneys","tag-potassium","tag-processed-foods","tag-purdue-university","tag-research"],"acf":[],"yoast_head":"\n