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Arti Parpia

RD, MSc, CDE

Practice-based Researcher

Email: Arti.Parpia@unityhealth.to
Tel: 416-824-1000 x6113

Biography

Arti is a Registered Dietitian who has a passion for nutrition-related research. She works in the hemodialysis unit at St. Michael’s Hospital and her research interests include renal nutrition, food additives and phosphorus. She completed her masters in the department of nutritional sciences at University of Toronto and has published several peer-reviewed articles related to renal nutrition. She is a frequent lecturer among nutrition students at Toronto Metropolitan University.

Recent Publications

  1. Noori, N, Sharma Parpia, A, Wald, R, Goldstein, MB. Validation of the SMH Equations for the Estimation of the Total Body Water Volume in Hemodialysis Patients. Can J Kidney Health Dis. 2022;9 :20543581221137180. doi: 10.1177/20543581221137180. PubMed PMID:36438438 PubMed Central PMC9685218.
  2. Parpia, AS, L'Abbé, M, Arcand, J, Darling, PB. Response to Response to Sharma Parpia et al. (2018): The accuracy of Canadian Nutrient File data for reporting phosphorus, potassium, sodium and protein in select meat, poultry and fish products. Can J Public Health. 2021;112 (4):785. doi: 10.17269/s41997-021-00545-0. PubMed PMID:34046858 PubMed Central PMC8225719.
  3. Parpia, AS, Darling, PB, L'Abbé, MR, Goldstein, MB, Arcand, J, Cope, A et al.. The accuracy of Canadian Nutrient File data for reporting phosphorus, potassium, sodium, and protein in selected meat, poultry, and fish products. Can J Public Health. 2018;109 (1):150-152. doi: 10.17269/s41997-018-0043-8. PubMed PMID:29981065 PubMed Central PMC6964479.
  4. Noori, N, Wald, R, Sharma Parpia, A, Goldstein, MB. Volume Estimates in Chronic Hemodialysis Patients by the Watson Equation and Bioimpedance Spectroscopy and the Impact on the Kt/Vurea calculation. Can J Kidney Health Dis. 2018;5 :2054358117750156. doi: 10.1177/2054358117750156. PubMed PMID:29348925 PubMed Central PMC5768265.
  5. Parpia, AS, Goldstein, MB, Arcand, J, Cho, F, L'Abbé, MR, Darling, PB et al.. Sodium-Reduced Meat and Poultry Products Contain a Significant Amount of Potassium from Food Additives. J Acad Nutr Diet. 2018;118 (5):878-885. doi: 10.1016/j.jand.2017.10.025. PubMed PMID:29311039 .
  6. Noori, N, Sharma Parpia, A, Lakhani, R, Janes, S, Goldstein, MB. Frailty and the Quality of Life in Hemodialysis Patients: The Importance of Waist Circumference. J Ren Nutr. 2018;28 (2):101-109. doi: 10.1053/j.jrn.2017.07.007. PubMed PMID:29158063 .
  7. Parpia, AS, L'Abbé, M, Goldstein, M, Arcand, J, Magnuson, B, Darling, PB et al.. The Impact of Additives on the Phosphorus, Potassium, and Sodium Content of Commonly Consumed Meat, Poultry, and Fish Products Among Patients With Chronic Kidney Disease. J Ren Nutr. 2018;28 (2):83-90. doi: 10.1053/j.jrn.2017.08.013. PubMed PMID:29146137 .
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Affiliations & Other Activities

  • Associate Member – Yeates School of Graduate Studies (YSGS)