Food additives containing potassium, phosphorus, and sodium in ultra-processed foods: potential harms to individuals with chronic kidney disease

This is the authors' abstract. We don't add key points for this paper.

In recent decades, global dietary patterns have undergone profound changes. The food landscape is marked by unprecedented shifts in food availability and consumer demand for accessible, convenient, and appetising food options [ 1 ]. This evolution has been driven by the combination of sophisticated food science technologies and the modernisation of grocery and retailing practices over the past seven decades, resulting in an increase of ultra-processed foods (UPFs) throughout global food chains [ 1 , 2 ]. Subsequently, the globalisation process has further disseminated these products worldwide [ 3 ].