- Barrett L.
Pizza Power 2013 State of the Industry Report .2
- Rhodes D.G.
- Adler M.E.
- Clemens J.C.
- LaComb R.P.
- Moshfegh A.J.
pulmonary tuberculosis of pizza : What We Eat in America, NHANES 2007-2010. Food Surveys Research Group Dietary Data Brief No. 11. February 2014 .2
- Rhodes D.G.
- Adler M.E.
- Clemens J.C.
- LaComb R.P.
- Moshfegh A.J.
consumption of pizza : What We Eat in America, NHANES 2007-2010. Food Surveys Research Group Dietary Data Brief No. 11. February 2014.
1
- Barrett L.
Pizza Power 2013 State of the Industry Report . Pizza is one of the most wide consumed foods in the United States.According to “ What We Eat in America, ” the dietary consultation part of the NHANES 2007 to 2010, approximately 13 % of Americans are eating pizza on any given day.In summation, pizza can account for ampere much as 25 % of the day ‘s energy requirements and is a top contributor to sodium in the typical american english diet.Pizza sales at chain restaurants are growing, but according to industry reports, fixed pizza sales are besides up in the United States.With these foods trending among the general population, should we as nephritic dietitians expect that our patients will indulge ?3
- Byham-Gray L.
- Stover J.
- Wiesen K.
A Clinical Guide to Nutrition Care in Kidney Disease .3
- Byham-Gray L.
- Stover J.
- Wiesen K.
A Clinical Guide to Nutrition Care in Kidney Disease . Although most nephritic dietitians do not encourage their patients to eat pizza, it is credibly naturalistic to assume that at some point pizza will find its manner to the tables of our patients. The wide kind of ingredients found in pizza, including the crust and toppings, can be a significant reference of morning star, potassium, and sodium in the diets of nephritic patients. cheese, tomato-based sauces, and vegetable toppings may contribute to dangerous hyperkalemia. tall mallow and preservatives in kernel toppings and boodle additives may contribute to high serum phosphorus levels. Elevated serum morning star in nephritic patients may cause long-run nephritic bone disease and coronary artery calcification.In addition, the high sodium content of many pizza ingredients may contribute to increased thirst and interdialytic fluid gains in dialysis patients a well as dangerous increases in blood atmospheric pressure. The function of the nephritic dietician is to educate patients regarding the safest and healthiest food options for their checkup condition, in other words, recommending the “ best ” options for their patients. Often the dietician will recommend a “ fresh food ” approach or focus on homemade options which may or may not be naturalistic for many nephritic patients. sometimes, however, the dietician must recommend the “ not as badly ” option, particularly with pizza, to continue to provide realistic rede for patients navigating the real world of class reunions, date nights, grandkids ‘ birthday parties, and deep night pizza cravings. many more motivate patients will read food package labels before buy or eating an item, but often these food labels are incomplete and do not include morning star or potassium content. Some patients may tied determine if there is food information available on-line before heading out to a restaurant or may use a fresh phone app such as the KidneyDiet® application ( Pain Free Living, Inc., Whitby, Canada ) to look up nutrient information. Some nutrient databases are available that list all data per 100 g of food product, which is probably more helpful to the food and nutrition professional than to the patient or consumer. The US Department of Agriculture Food and Nutrition Database is an excellent source of information for both frigid and restaurant pizza products and was used chiefly for the purposes of this article. It lists a kind of food contents including the most presently available information on morning star, potassium, and sodium capacity of pizza. In accession, one can toggle bet on and forth between versatile serving size including a standard slit, a wholly pie, and a 100-g serve, whichever is the most useful. Serving sizes were shown to vary widely. The serve sizes for freeze pizza tended to be bigger than those for restaurant products and even among restaurant pizza ; the size of the slices varied from the traditional hacek serving to small squarely slices. Products like thin crust pizza with few or no toppings weighed less overall than a chummy crust pizza with “ the works ” on it. information on ingredients of versatile pizza brands was obtained from the ship’s company or manufacturer Web sites .4 Statista. Sales of the Leading 10 Frozen Pizza Brands of the United States in 2013. hypertext transfer protocol : //www.statista.com/statistics/189650/top-frozen-pizza-brands-in-the-united-states. access December 19, 2014 .
Table 1
Pizza Comparison Chart: Frozen
| Brand, Type of Pizza, Size of Slice | Phosphorus (mg Per Slice) | Potassium (mg Per Slice) | Sodium (mg Per Slice) | Added Phosphate |
|---|---|---|---|---|
| DiGiorno, cheese rising crust, 1/4 of pizza = 183 g∗ Pizza slices are shown as both a fraction and by system of weights in grams for comparison purposes . | 441 | 359 | 1274 | Yes |
| DiGiorno cheese thin crust, 1/4 of pizza = 161 g | 380 | 375 | 815 | No |
| DiGiorno pepperoni rising crust, 1/4 of pizza = 207 g | 466 | 439 | 1538 | Yes |
| DiGiorno pepperoni stuffed crust, 1/4 of pizza = 179 g | 483 | 320 | 1348 | Yes |
| DiGiorno pepperoni thin crust, 1/4 of pizza = 145 g | 309 | 389 | 961 | No |
| DiGiorno supreme rising crust, 1/4 of pizza = 227 g | 479 | 477 | 1616 | Yes |
| DiGiorno supreme thin crust, 1/4 of pizza = 155 g | 290 | 431 | 860 | Yes |
| Freschetta Brick Oven 3 meat medley, 1/5 of pizza = 131 g | N/A | 250 | 960 | Yes |
| Freschetta Brick Oven 5 Italian cheese, 1/4 of pizza = 144 g | N/A | 200 | 930 | Yes |
| Freschetta Brick Oven chicken club, 1/4 of pizza = 155 g | N/A | 230 | 830 | Yes |
| Freschetta Brick Oven mushroom/spinach, 1/5 of pizza = 128 g | N/A | 260 | 610 | Yes |
| Freschetta Brick Oven pepperoni/Italian cheese, 1/5 of pizza = 129 g | N/A | 220 | 930 | Yes |
| Freschetta Brick Oven zesty Italian supreme, 1/5 of pizza = 132g | N/A | 210 | 780 | Yes |
| Freschetta Naturally Rising 4 cheese medley, 1/5 of pizza = 148 g | N/A | 260 | 900 | No |
| Freschetta Naturally Rising Canadian bacon/pineapple, 1/6 of pizza = 130 g | N/A | 220 | 760 | Yes |
| Freschetta Naturally Rising classic supreme, 1/6 of pizza = 146 g | N/A | 270 | 910 | No |
| Freschetta Naturally Rising Margherita, 1/6 of pizza = 129 g | N/A | 240 | 710 | No |
| Freschetta Naturally Rising meat medley, 1/6 of pizza = 136 g | N/A | 270 | 930 | Yes |
| Freschetta Naturally Rising sausage/pepperoni, 1/6 of pizza = 139 g | N/A | 290 | 920 | No |
| Freschetta Naturally Rising signature pepperoni, 1/6 of pizza = 129g | N/A | 250 | 870 | No |
| Kashi mushroom trio/spinach, 1/3 of pizza = 113 g | 132 | 210 | 663 | No |
| Kashi roasted vegetable, 1/3 of pizza = 116 g | 132 | 210 | 633 | No |
| Kashi, Margherita, 1/3 of pizza = 113 g | 139 | 231 | 633 | No |
| Kashi, Mediterranean, 1/3 of pizza = 120 g | 193 | 202 | 637 | No |
| Newman’s Own BBQ chicken, thin crust, 1/3 of pizza = 133 g | N/A | N/A | 750 | No |
| Newman’s Own 4 cheese medium crust, 1/4 of pizza = 135 g | N/A | N/A | 700 | No |
| Newman’s Own Buffalo chicken, thin crust, 1/3 of pizza = 132 g | N/A | N/A | 580 | No |
| Newman’s Own supreme medium crust, 1/4 of pizza = 145 g | N/A | N/A | 790 | No |
| Newman’s Own uncured pepperoni medium crust, 1/4 of pizza = 134g | N/A | N/A | 860 | No |
| Red Baron, 4 cheese, classic Crust, 1/4 of pizza = 149 g | N/A | 180 | 780 | No |
| Red Baron, 4 meat, classic crust, 1/4 of pizza = 154 g | N/A | 240 | 890 | Yes |
| Red Baron, 5 cheese, thin crust, 1/3 of pizza = 139 g | N/A | 230 | 840 | No |
| Red Baron, pepperoni, classic crust, 1/4 of pizza = 146 g | N/A | 210 | 860 | No |
| Red Baron, pepperoni, thin crust, 1/3 of pizza = 149 g | N/A | 270 | 1020 | No |
| Red Baron, Singles, 4 cheese deep dish, 1 pizza = 159 g | N/A | 320 | 840 | No |
| Red Baron, Singles, cheese, deep dish, 1 pizza = 159 g | N/A | 340 | 830 | No |
| Red Baron, Singles, meat trio, deep dish, 1 pizza = 159 g | N/A | 330 | 920 | No |
| Red Baron, Singles, pepperoni deep dish, 1 pizza = 159 g | N/A | 300 | 970 | No |
| Red Baron, Singles, supreme deep dish, 1 pizza = 163 g | N/A | 320 | 900 | No |
| Red Baron, special deluxe, classic crust, 1/5 of pizza = 130 g | N/A | 220 | 690 | No |
| Red Baron, supreme, classic crust, 1/5 of pizza = 133 g | N/A | 190 | 720 | No |
| Red Baron, supreme, thin crust, 1/4 of pizza = 124 g | N/A | 230 | 790 | No |
| Tony’s cheese, 1/3 of pizza = 137 g | N/A | 210 | 600 | Yes |
| Tony’s meat-trio, 1/3 of pizza = 146 g | N/A | 250 | 750 | Yes |
| Tony’s pepperoni, 1/3 of pizza = 134 g | N/A | 220 | 650 | Yes |
| Tony’s sausage, 1/3 of pizza = 142 g | N/A | 240 | 700 | Yes |
| Tony’s sausage/pepperoni, 1/3 of pizza = 140g | N/A | 240 | 710 | Yes |
| Tony’s supreme, 1/3 of pizza = 149 g | N/A | 250 | 710 | Yes |
Table 2
Pizza Comparison Chart: Delivery and Eating Out
| Brand, Type of Pizza, Size of Slice | Phosphorus (mg Per Slice) | Potassium (mg Per Slice) | Sodium (mg Per Slice) | Added Phosphate |
|---|---|---|---|---|
| Domino’s 14″ cheese, hand tossed crust, 1/8 of pizza = 108 g∗ Pizza slices are shown as both a fraction and by slant in grams for comparison purposes . | 220 | 174 | 565 | No |
| Domino’s 14″ cheese, thin crust, 1/8 of pizza = 70 g | 204 | 141 | 440 | Yes |
| Domino’s 14″ extravaganza, hand-tossed, 1/8 of pizza = 151 g | 278 | 263 | 689 | N/A |
| Domino’s 14″ pepperoni, hand tossed crust, 1/8 of pizza = 113 g | 216 | 207 | 690 | N/A |
| Domino’s 14″ pepperoni, thin crust, 1/8 of pizza = 79 g | 208 | 177 | 619 | Yes |
| Domino’s 14″ sausage, hand tossed crust, 1/8 of pizza = 114 g | 223 | 209 | 677 | Yes |
| Domino’s 14″ sausage, Thin Crust, 1/8 of pizza = 78 g | 211 | 180 | 566 | Yes |
| Little Caesar’s 14″ cheese, round, regular crust, 1/8 of pizza = 89g | 206 | 151 | 404 | N/A |
| Little Caesar’s 14″ cheese, large deep dish, 1/9 of pizza = 102 g | 225 | 163 | 441 | N/A |
| Little Caesar’s 14″ cheese, thin crust, 1/12 of pizza = 48 g | 143 | 85 | 218 | N/A |
| Little Caesar’s 14″ meat/veggie, regular crust, 1/9 of pizza = 115 g | 238 | 224 | 665 | N/A |
| Little Caesar’s 14″ pepperoni, large, deep dish, 1/9 of pizza = 104 g | 224 | 180 | 512 | N/A |
| Little Caesar’s 14″ pepperoni, round regular crust, 1/9 of pizza = 90g | 202 | 160 | 466 | N/A |
| Papa John’s 14″ cheese, original crust, 1/8 of pizza = 117 g | 238 | 161 | 676 | N/A |
| Papa John’s 14″ cheese, thin crust, 1/8 of pizza = 87 g | 213 | 139 | 459 | N/A |
| Papa John’s 14″ pepperoni, original crust, 1/8 of pizza = 123 g | 241 | 184 | 825 | N/A |
| Papa John’s 14″ the works, original crust, 1/7 of pizza = 153 g | 245 | 245 | 872 | N/A |
| Pizza Hut 12″ cheese, hand tossed crust, 1/8 of pizza = 96 g | 239 | 166 | 658 | No |
| Pizza Hut 12″ cheese, pan crust, 1/8 of pizza = 100 g | 241 | 168 | 624 | No |
| Pizza Hut 12″ cheese, thin crust, 1/8 of pizza = 69 g | 219 | 132 | 541 | No |
| Pizza Hut 12″ pepperoni, hand tossed, 1/8 of pizza = 96 g | 209 | 199 | 769 | No |
| Pizza Hut 12″ pepperoni, pan crust, 1/8 of pizza = 96 g | 197 | 191 | 664 | No |
| Pizza Hut 12″ super supreme, hand tossed, 1/8 of pizza = 127 g | 254 | 296 | 875 | Yes |
| Pizza Hut 14″ cheese, hand tossed crust, 1/8 of pizza = 105 g | 239 | 192 | 708 | No |
| Pizza Hut 14″ cheese, pan crust, 1/8 of pizza = 112 g | 242 | 190 | 650 | No |
| Pizza Hut 14″ cheese, thin crust, 1/8 of pizza = 79 g | 235 | 156 | 677 | No |
| Pizza Hut 14″ pepperoni pan crust, 1/8 of pizza = 133 g | 218 | 211 | 764 | No |
| Pizza Hut 14″ pepperoni, hand tossed, 1/8 of pizza = 110 g | 227 | 228 | 835 | No |
| Pizza Hut 14″ pepperoni, thin/crispy, 1/8 of pizza = 80 g | 195 | 178 | 774 | No |
| Pizza Hut 14″ super supreme, hand tossed, 1/8 of pizza = 123 g | 225 | 256 | 809 | Yes |
Table 1 contains nutrient information for selected frozen brands, including some that are missing data on phosphorus content but which were still included as they are among the top 10 leading frozen pizza brands sold in the United States.The first column indicates the pizza brand and style and includes the serving size of the slice expressed as a fraction of the entire pizza as well as in grams. Column 2 indicates phosphorus content per slice in milligrams, column 3 indicates potassium content per slice in milligrams, column 4 indicates sodium content per slice in milligrams, and column 5 indicates whether the product has added phosphates. Where an “N/A” appears, it indicates that data were not available for that product. Table 2 gives the same information as Table 1 for restaurant pizza brands.3
- Byham-Gray L.
- Stover J.
- Wiesen K.
A Clinical Guide to Nutrition Care in Kidney Disease .Table 3,
Table 3
Read more: The Top 3 Ways to Reheat Pizza—Ranked
The Most “Renal Friendly” Frozen Pizza—and the Top 7 Picks Are …
| Brand, Type of Pizza, Size of Slice | Phosphorus (mg Per Slice) | Potassium (mg Per Slice) | Sodium (mg Per Slice) | Added Phosphate | |
|---|---|---|---|---|---|
| Freschetta Naturally Rising Margherita, 1/6 of pizza = 129 g | N/A∗ These values are not available ; however, all pizza contain some phosphorus . | 240 | 710 | No | |
| Kashi mushroom trio/spinach, 1/3 of pizza = 113 g | 132 | 210 | 663 | No | |
| Kashi roasted vegetable, 1/3 of pizza = 116 g | 132 | 210 | 633 | No | |
| Kashi, Margherita, 1/3 of pizza = 113 g | 139 | 231 | 633 | No | |
| Kashi, Mediterranean, 1/3 of pizza = 120 g | 193 | 202 | 637 | No | |
| Newman’s Own Buffalo chicken, thin crust, 1/3 of pizza = 132 g | N/A∗ These values are not available ; however, all pizza contain some morning star . | N/A∗ These values are not available ; however, all pizza contain some morning star . | 580 | No | |
| Red Baron, special deluxe, classic crust, 1/5 of pizza = 130 g | N/A∗ These values are not available ; however, all pizza contain some phosphorus . | 220 | 690 | No | |
Table 4
The Most “Renal Friendly” Delivery or Carry-Out Pizza—and the Top 7 Picks Are …
| Brand, Type of Pizza, Size of Slice | Phosphorus (mg Per Slice) | Potassium (mg Per Slice) | Sodium (mg Per Slice) | Added Phosphate |
|---|---|---|---|---|
| Little Caesar’s 14″ cheese, round, regular crust, 1/8 of pizza = 89g | 206 | 151 | 404 | N/A∗ This information is not available . |
| Little Caesar’s 14″ cheese, large deep dish, 1/9 of pizza = 102 g | 225 | 163 | 441 | N/A |
| Little Caesar’s 14″ cheese, thin crust, 1/12 of pizza = 48 g | 143 | 85 | 218 | N/A |
| Little Caesar’s 14″ pepperoni, large, deep dish, 1/9 of pizza = 104 g | 224 | 180 | 512 | N/A |
| Little Caesar’s 14″ pepperoni, round regular crust, 1/9 of pizza = 90g | 202 | 160 | 466 | N/A |
| Papa John’s 14″ cheese, thin crust, 1/8 of pizza = 87 g | 213 | 139 | 459 | N/A |
| Pizza Hut 12″ cheese, thin crust, 1/8 of pizza = 69 g | 219 | 132 | 541 | No |
Figure 1
General guidelines for selecting pizza.
As a typical alimentary prescription for a hemodialysis affected role is 2000 milligram of sodium, 2000 magnesium of potassium and < 1000 milligram of phosphorus, it is slowly to see how a few slices of some brands of pizza could push a affected role over the restrict of some or all of these nutrients for the stallion day. table 4 show the top 7 picks for “ renal-friendlier ” pizza for both frozen and restaurant pizza brands based on all 4 nutriment criteria listed in table 1 Table 2 Although these circus tent picks are surely not ideal foods for the nephritic patient, they represent some options that are available. figure 1 includes suggestions for counseling patients when selecting pizza brands so that if they do choose to indulge in one of America 's darling foods, they can make an inform choice regarding brands and part sizes .
nutrient information Sources
US Department of Agriculture National Nutrition Database : hypertext transfer protocol : //ndb.nal.usda.gov/nbd www.dominos.com.www.freschetta.com.www.newmansown.com.www.pizzahut.com.www.redbaron.com.www.tonys.com.
Article Info
Publication History
Footnotes
fiscal disclosure : The writer declares that there are no relevant fiscal interests .
Identification
department of the interior : hypertext transfer protocol : //doi.org/10.1053/j.jrn.2015.02.002
Copyright
© 2015 National Kidney Foundation, Inc. Published by Elsevier Inc. All rights reserved .
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