Phosphorus-containing food additives: An insidious danger for people with chronic kidney disease

Chronic Kidney Disease (CKD) results in inadequate excretion of phosphorus (P), which is of concern because it is directly related to mortality and morbidity. It is estimated that about 50% of our daily P intake is from P-containing food additives, which are rarely quantified on food labels. The bioavailability of P from the diet is influenced dramatically by the source of food (plant or animal), use of food additives and food processing methods, but research in these areas is limited. The sources of P in foods and their impact on CKD are discussed.

► Dietary phosphorus affects mortality and morbidity of people with Kidney Disease.
► 50% of dietary phosphorus (P) from food additives.
► Labelling and quantification of P in processed foods a serious problem.
► Bioavailability of dietary P needs urgent research work.