| Theme | Chronic kidney disease and aging -- Phosphate connection | |
|---|---|---|
| Title | Phosphorus related nutrition : Dietary phosphorus and food additives | |
| Publish Date | 2015/01 | |
| Author | Yuji Shiozaki | Department of Molecular Nutrition, Institution of Health Biosciences, the University of Tokushima Graduate School |
| Author | Kenichi Miyamoto | Department of Molecular Nutrition, Institution of Health Biosciences, the University of Tokushima Graduate School |
| [ Summary ] | Hyperphosphatemia is a common disorder in patients with chronic kidney disease (CKD), and may result in hyperparathyroidism, as well as renal osteodystrophy. Hyperphosphatemia may also contribute to deterioration of vascular calcification and increase in mortality rates. As a result, correction and prevention of hyperphosphatemia is a main component of the management of CKD. This goal is usually achieved by administering phosphorus binders and restricting dietary phosphorus (P) intake. Dietary intake of P is derived largely from foods with high protein content or food additives and is an important determinant of P balance in patients with CKD. Food additives with PO4 can dramatically increase the amount of P consumed in the diet, especially because P is more readily absorbed in its inorganic form. Information concerning the P content and type in prepared foods is often unavailable or misleading. Therefore, during dietary counseling for patients with CKD, we recommend patients be instructed to consider both the absolute dietary P content and the P-to-protein ratio available in foods as well as in food additives. |
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