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Effects of Natural and Added Phosphorus Compounds in Foods in Health and Disease

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Clinical Aspects of Natural and Added Phosphorus in Foods

Part of the book series: Nutrition and Health ((NH))

Abstract

It is most important to restrict intake of phosphorus in all of its forms in the diet of patients with chronic kidney disease (CKD). Inorganic phosphorus in processed food contributes significantly to the phosphorus burden of dialysis patients. A higher occurrence of vascular calcification in patients with CKD is one of the commonly encountered consequences of phosphorus toxicity. More importantly, phosphorus toxicity and low serum vitamin D levels might be implicated as independent risk factors for general population. Available nutrient databases do not reflect the extra phosphorus content as a result of the dietary additives. Such variations and inaccuracies in phosphorus content may make it difficult for patients and dietitians to estimate phosphorus content accurately. Therefore, manufacturers should analyze their products for labeling of phosphorus content and make these data available for incorporation into nutrient databases.

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Authors and Affiliations

  1. Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan

    Eiji Takeda MD, PhD, Hironori Yamamoto PhD & Yutaka Taketani PhD

Authors
  1. Eiji Takeda MD, PhD
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  2. Hironori Yamamoto PhD
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  3. Yutaka Taketani PhD
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Correspondence to Eiji Takeda MD, PhD .

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Editors and Affiliations

  1. University of Alabama at Birmingham, Department of Medicine, School of Medicine, Birmingham, Alabama, USA

    Orlando M. Gutiérrez

  2. City Tower, Suite 400-ZOT:4088 UCI, School of Medicine, Orange, California, USA

    Kamyar Kalantar-Zadeh

  3. University of Washington, Professor of Medicine, and Section Head Harborview Medical Center, Seattle, Washington, USA

    Rajnish Mehrotra

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Takeda, E., Yamamoto, H., Taketani, Y. (2017). Effects of Natural and Added Phosphorus Compounds in Foods in Health and Disease. In: Gutiérrez, O., Kalantar-Zadeh, K., Mehrotra, R. (eds) Clinical Aspects of Natural and Added Phosphorus in Foods. Nutrition and Health. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6566-3_7

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  • DOI: https://doi.org/10.1007/978-1-4939-6566-3_7

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