A “forbidden food” that now becomes possible: Policlinico di Milano patent invents FriP cheese for patients with kidney failure – MI-LORENTEGGIO.COM

Last update April 12, 2022 – 12:49

(mi-lorenteggio.com) Milan, April 12, 2022 – Sometimes flashes of genius are born by chance, other times because of a connection that lies dormant in memory. And it was precisely one of these “links” that led a doctor from the Polyclinic of Milan and a dairy entrepreneur to invent and patent FriP cheese, a new method of production that finally makes these foods accessible even patients with renal insufficiency or on dialysis. The patent, filed by the Polyclinic, was granted free of charge to certain dairy companies to promote its distribution throughout the territory: the objective is to improve the quality of life of people with kidney disease as much as possible and in particular dialysis. cheeses are almost forbidden for health reasons.

“Patients on dialysis or suffering from kidney failure must follow a diet with many deprivations – explains Gianluigi Ardissino, specialist in nephrology, dialysis and pediatric transplantation at the Polyclinic of Milan and inventor of the FriP method with Antonio Groppelli – because their kidneys they are no more able to dispose of excess waste properly. For example, they must be careful with certain vegetables so as not to accumulate too much potassium, and they must avoid cheeses so as not to take too many phosphates which, if they accumulate in the blood, lead to premature atherosclerosis.The FriP technology, on the other hand, allows the production of cheeses whose phosphates are not absorbed by the intestine, and is even able to avoid the absorption of those contained in other foods: thus the patient can start eating dairy products again and have better control over his health without taking medication additional elements”.

The intuition behind the FriP technology came to Ardissino precisely for a memory-based mental connection. Newborn babies only drink milk, which is naturally rich in phosphates; and if they have a kidney problem at birth, they can feed with special milks, formulated with a reduced content of phosphates. But in the 90s, all this was not yet available: for this reason, doctors added calcium carbonate to milk. It is a natural dietary supplement (for example, it is essential for forming eggshells) capable of “capturing” phosphates, neutralizing them. This process is technically called chelation and leads to the elimination of phosphates by the intestine, thus avoiding overloading the kidneys. The cheese produced with the FriP method works in the same way: it is enriched with calcium carbonate so as to block the phosphates in the food already during production and to chelate (i.e. eliminate) those possibly contained in other foods, if taken a short distance from the FriP cheese..

“The Policlinico di Milano – adds Marco Giachetti, president of the hospital – has always been at the forefront of biomedical research, being the first public institute in Italy and second in the general classification. Our mission has always been to experiment and find new treatment methods, new devices and inventions to improve the quality of life of our patients. But also, thanks to the exploitation of our lands donated over the centuries, to produce quality foods such as milk, rice and yogurt from safe, short and sustainable channels, certified by our doctors. In this case, we have the possibility of producing functional foods, capable of helping people suffering from certain pathologies to have a balanced diet or to improve certain pathological situations. The next step will be to use milk from hospital farms to start an autonomous production of FriP under the Ca ‘Granda brand, with an organic, short and guaranteed supply chain, further strengthening our support for kidney patients in the Milanese and Lombardy region. . “.

“The FriP technology could have a significant impact on the quality of life of patients with renal failure – comments Ezio Belleri, general director of the Polyclinic of Milan – a dialysis patient is on average 60-75 years old, and when he returns home in in the evening maybe exhausted from heavy dialysis must also follow a diet in which many things are forbidden.In the midst of so much deprivation, being able to offer healthy food instead of an extra pill gives the true meaning of our profession : that of doing research, finding new solutions to health problems and making them immediately available to people”.

Currently, some cheeses produced with the FriP technology are available on an experimental basis, thanks to the interest of patient associations. The objective, after this test phase, is to make FriP products available on a larger scale, to improve the quality of life of patients with kidney disease.

Editorial Committee

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