Finding phosphorus containing additives in manufactured foods
- Publisher: The Korean Society of Nephrology
Kidney Research and Clinical Practice,
Internal medicine | RC31-1245 | RC581-951 | Specialties of internal medicine
mesheuropmc: digestive, oral, and skin physiology
Dietary phosphorous (P) intake is associated with an increased serum phosphate level which is a risk factor for cardiovascular disease and increased mortality for people with chronic kidney disease. Dietary restriction of P is an important nutrition intervention as about 50% of daily intake of P is from P–containing food additives. Educating patients on P additives can effectively reduce serum P values over standard care. Avoidance can be achieved by reading the ingredient list to check for over 20 P additives either by name or a number which is burdensome and confusing. The purpose of this study was to search an existing NZ Manufactured Foods Database (5126 manufactured foods available in NZ) to obtain: 1. Listings of foods free from P additives; 2. Identification of food groups more likely to contain P additives; 3. Commonly used P additives
There were 1,920 foods (37%) that contained at least 1 P additive. The most commonly used P additives were 450, 451, 322 and 1442.
% Foods with at least one additive
Most common additive used
Meat and Poultry Products
Fish and Seafood Products
450, 1414, 322
Cakes, Buns, Pastries
450, 541, 1442
This reflects manufactured foods in NZ and it is likely that these results could be generalized to countries with similar food patterns and supplies. Quantitative data in manufactured foods is unlikely to be available to guide patient choice so qualitative information of where to find P additives can be helpful.