Could / would this relate to why a person with crohns can eat
potato .. prepared ONLY in 'certain ways' .. ?

Certain Potato Preparation Guidelines For Kidney Dialysis
Article Date: 30 May 2008 - 4:00 PDT
Article

Potatoes are a valuable source of mineral nutrients that provide high
levels of potassium. Individuals with compromised kidney function,
however, must minimize their potassium intake. A new study in the
Journal of Food Science explored the effects of leaching and boiling
on levels of potassium and other minerals in potatoes and found that
boiling cubed or shredded samples reduced potassium levels by 50
percent and 75 percent, respectively.

Shelley Jansky, PhD, and Paul Bethke, PhD, both of the United States
Department of Agriculture - Agricultural Research Service and
University of Wisconsin-Madison Department of Horticulture, utilized
samples of potatoes that had been shredded as well as potatoes that
had been diced into 1 cm cubes. The samples were then leached or
boiled, two treatments that are most likely to have an impact on the
mineral content of a consumed product.

The mineral content of the potatoes was drastically reduced by either
cubing or shredding them and then boiling. Boiling shredded potatoes
reduced levels of zinc, manganese, magnesium, and sulfur by 50
percent. Boiled potato cubes lost 35 percent of their total magnesium
and zinc.

Leaching, which refers to soaking food in water before cooking, had
little effect on the mineral levels of the samples. Because leaching
alone was an ineffective method for reducing potassium content, there
exists little benefit for renal failure patients trying to reduce
potassium consumption by leaching potatoes.

Those with compromised kidney function can decrease their mineral
intake while still taking advantage of the other nutritional qualities
of potatoes by boiling them, thinly sliced. This method will remove a
large quantity of many minerals, including potassium. It is not
necessary to complicate the process by leaching potato slices before
boiling them.

"Our study offers information about the nutritional quality of
potatoes and the effects of cooking on the contents of mineral
nutrients," the authors conclude. "It will likely result in changes in
recommendations by medical staff working with patients who have
compromised kidney function." To view this article in its entirety
visit Editor's Note: According to the National Kidney Foundation,
approximately 26 million Americans have Chronic Kidney Disease (CKD).
More information is available here.

About IFT

Founded in 1939, and with world headquarters in Chicago, Illinois,
USA, the Institute of Food Technologist is a not-for-profit
international scientific society with 22,000 members working in food
science, technology and related professions in the industry, academia
and government. As the society for food science and technology, IFT
brings sound science to the public discussion of food issues.

Institute of Food Technologists

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