Calcium fortification of food can add unneeded dietary phosphorus

This study reports the amount of unneeded phosphorus that can be added to a diet when calcium phosphate compounds are used for calcium fortification of foods. Calcium fortified orange juice concentrate, vegetable juice, butter substitute, and dry mix for beverage were obtained from grocery stores, prepared according to instructions, and analyzed for calcium and phosphate. Single servings of these food items fortified with calcium phosphate compounds could add 400 mg of phosphorus to a diet that already provides as much as twice the recommended intake for phosphorus. Calcium compounds free of phosphate such as the gluconate, lactate, sulfate, citrate, acetate, and carbonate salts should be used to fortify foods to increase calcium intake relative to an adequate phosphorus intake to promote optimal bone health.