| Theme |
The new horizon of phosphate control in kidney disease |
| Title |
Phosphorus intake, including phosphorus in food |
| Author |
Masashi Kuwahata |
Department of Molecular Nutrition, The University of Tokushima Graduate School |
| Author |
Mikiko Ito |
Department of Molecular Nutrition, The University of Tokushima Graduate School |
| Author |
Sawako Tatsumi |
Department of Molecular Nutrition, The University of Tokushima Graduate School |
| Author |
Yuka Tomoe |
Department of Molecular Nutrition, The University of Tokushima Graduate School |
| Author |
Ken-ichi Miyamoto |
Department of Molecular Nutrition, The University of Tokushima Graduate School |
| [ Summary ] |
Phosphorus is a nutrient contained in many foods. Phosphorus is thought to be sufficient in present Japanese diets. When excessive phosphorus is loaded into the body, kidnies with normal renal functions, can easily excrete excessive amounts. However, if renal function has deteriorated, phosphorus can not be adequately excreted in the urine, frequently causing hyperphosphatemia. Elevated serum phosphorus causes several metabolic abnormalities in chronic renal disease patients, such as those in bone tissue or the parathyroid gland. Dietary phosphorus plays a major role in the loss of residual renal function in chronic renal disease. Phosphorus restricted diets are expected to reduce damage to residual nephrons and to be effective means of conservative therapy for chronic renal disease patients. |