| Theme | Physiological roles of phosphorus in nutritional science | |
|---|---|---|
| Title | Dietary phosphorus intake | |
| Publish Date | 2013/01 | |
| Author | Sanae Ito | Laboratory of Administrative Dietetics, Kagawa Nutrition University |
| Author | Hiromi Ishida | Laboratory of Administrative Dietetics, Kagawa Nutrition University |
| [ Summary ] | Phosphorus is present in most foods. In Japan the average phosphorus intake is less than 1,000 mg/day. The major sources of phosphorus are grains, sea food and dairy products. Absorption rates from the intestines are about 60-70 ％, which differ according to type of food. Recently, increased phosphorus intake from food additives has come to be seen as a problem. However, the exact amount of phosphorus provided by food additives is unknown. The effects of phosphorus from food additives may differ from those due to natural food sources. On the other hand, little is known about these differences. It is necessary we clarify exact phosphorus intakes and determine proper recommended intake levels. | |