Anna Carrigan, MPH, Andrew Klinger, BS, Suzanne S

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Contribution of Food Additives to Sodium and Phosphorus Content of Diets Rich in Processed Foods Anna Carrigan, MPH, Andrew Klinger, BS, Suzanne S. Choquette, MS, RD, LD, Alexandra Luzuriaga-McPherson, BA, Emmy K. Bell, MD, Betty Darnell, MS, RD, LD, Orlando M. Gutiérrez, MD, MMSc Journal of Renal Nutrition Volume 24, Issue 1, Pages 13-19.e1 (January 2014) DOI: 10.1053/j.jrn.2013.09.003 Copyright © 2014 National Kidney Foundation, Inc. Terms and Conditions

Figure 1 Average measured content of (A) calcium, (B) potassium, (C) sodium, and (D) phosphorus in the low-additive (blue bars) vs. additive-enhanced (red bars) diets per day. Bars represent means and vertical hatchets represent standard deviation. Journal of Renal Nutrition 2014 24, 13-19.e1DOI: (10.1053/j.jrn.2013.09.003) Copyright © 2014 National Kidney Foundation, Inc. Terms and Conditions