Regular use of low‐phosphorus milk significantly improves dietary satisfaction of patients without changing their serum phosphorus

Abstract

AbstractBackgroundControl of serum phosphorus has become one of the most critical issues in the management and welfare of the population of those with stage 5 chronic kidney disease (CKD). Milk is a food staple desired by many in this population, yet it is a food especially high in phosphorus. This study was designed to test the acceptance of DairyDelicious low‐phosphorus milk by CKD stage 5 patients and to evaluate its effect on their serum phosphorus levels.MethodsTwenty CKD stage 5 patients who liked milk but avoided it because of its high phosphorus content were given a 1‐month supply of DairyDelicious low‐phosphorus (116 mg/8 fl oz), low‐potassium (197 mg/8 fl oz) milk. The serum phosphorus, calcium, and albumin levels of the patients were measured at the beginning and end of the study. Baseline and poststudy questionnaires were used to survey patient satisfaction.ResultsThe serum phosphorus levels of the participants were not significantly changed at the end of the study. All study participants reported that they enjoyed the low‐phosphorus milk; most stated that they were generally happier with their diet and that they used fewer high‐phosphorus foods during the month.ConclusionsDairyDelicious low‐phosphorus milk is an important adjunct to the diet of most CKD stage 5 patients who use or drink milk. Use of this product permits expansion of food choices and promotes patient diet satisfaction without increasing serum phosphorus.