| Theme |
Testify the concepts of renal osteodystrophy and chronic kidney disease-bone and mineral disorder (CKD-MBD) |
| Title |
Dietary phosphorous intake and adsorption |
| Author |
Junko Ishida |
Department of Food and Nutritional Environment, College of Human Life and Environment, Kinjo Gakuin University |
| Author |
Akihiko Kato |
Blood purification Unit, Hamamatsu University Hospital, Hamamatsu University School of Medicine |
| [ Summary ] |
Dietary phosphorous is contained in foods high in protein, as well as additives. Phosphorous in food based protein primarily consists of organic phosphorous. However, absorptive rates for organic phosphrous differ between animal and vegetable souces differ. Animal proteins are readily hydrolyzed and absorbed in the digestive tract, while vegetable proteins are not easily broken down in the gut. Phosphates are widely used as additives in processed foods, which frequently contain inorganic phosphorus. Inorganic phosphorous is absorbed almost completely (more than 90 % of the phosphorous people consume). As a result, it is necessary to pay attention to possible excess phosphorous intakes if dialysis patients intake too much processed food. This is especially true for dialysis patients. On the other hand, dietary phosphorus is principally derived from food based ingredients, but there are potential risks associated with simple restriction of dietary protein intake. Therefore, it is important to give instructions of phosphorus restriction to dialysis patients depending on their eating habits and nutrition. |