Department of Animal Pathology, Prophylaxis and Food Hygiene, University of Pisa, Pisa, Italy.
J Ren Nutr. 2011 Jul;21(4):303-8. doi: 10.1053/j.jrn.2010.06.021. Epub 2010 Nov 5.
Restriction of dietary phosphorus is a major aspect of patient care in those with renal disease. Restriction of dietary phosphorus is necessary to control for phosphate balance during both conservative therapy and dialysis treatment. The extra amount of phosphorus which is consumed as a result of phosphate-containing food additives is a real challenge for patients with renal disease and for dieticians because it represents a "hidden" phosphate load. The objective of this study was to measure phosphorus content in foods, common protein sources in particular, and comprised both those which included a listing of phosphate additives and those which did not.
Determinations of dry matter, nitrogen, total and soluble phosphate ions were carried out in 60 samples of foods, namely cooked ham, roast breast turkey, and roast breast chicken, of which, 30 were with declared phosphate additives and the other 30 similar items were without additives.
Total phosphorus (290 ± 40 mg/100 g vs. 185 ± 23 mg/100 g, P < .001) and soluble phosphorus (164 ± 25 mg/100 g vs. 100 ± 19 mg/100 g, P < .001) content were higher in products containing additives than in foods without additives. No difference was detected between the 2 groups regarding dry matter (27.2 ± 2.0 g/100 g vs. 26.7 ± 1.9 g/100 g) or total nitrogen (3.15 ± 0.40 g/100 g vs. 3.19 ± 0.40 g/100 g). Consequently, phosphorus intake per gram of protein was much greater in the foods containing phosphorus additives (15.0 ± 3.1 mg/g vs. 9.3 ± 0.7 mg/g, P < .001).
Our results show that those foods which contain phosphate additives have a phosphorus content nearly 70% higher than the samples which did not contain additives. This creates a special concern because this extra amount of phosphorus is almost completely absorbed by the intestinal tract. These hidden phosphates worsen phosphate balance control and increase the need for phosphate binders and related costs. Information and educational programs are essential to make patients with renal disease aware of the existence of foods with phosphate additives. Moreover, these facts highlight the need for national and international authorities to devote more attention to food labels which should clearly report the amount of natural or added phosphorus.
限制饮食中的磷是肾病患者治疗的主要方面。在保守治疗和透析治疗期间，需要限制饮食中的磷以控制磷酸盐的平衡。由于磷酸盐添加剂，患者摄入的额外磷量是对肾病患者和营养师的真正挑战，因为它代表了一种“隐藏”的磷负荷。本研究的目的是测量食物中的磷含量，特别是常见的蛋白质来源，包括含有和不含有磷酸盐添加剂的食物。
对 60 种食物样本（熟火腿、烤火鸡胸、烤火鸡胸脯）进行干物质、氮、总磷和可溶性磷离子的测定，其中 30 种食物样本含有已声明的磷酸盐添加剂，另外 30 种类似的食物样本不含有添加剂。
含有添加剂的食物中的总磷（290 ± 40 mg/100 g 比 185 ± 23 mg/100 g，P <.001）和可溶性磷（164 ± 25 mg/100 g 比 100 ± 19 mg/100 g，P <.001）含量高于不含添加剂的食物。两组之间的干物质（27.2 ± 2.0 g/100 g 比 26.7 ± 1.9 g/100 g）或总氮（3.15 ± 0.40 g/100 g 比 3.19 ± 0.40 g/100 g）没有差异。因此，含有磷添加剂的食物中每克蛋白质的磷摄入量要大得多（15.0 ± 3.1 mg/g 比 9.3 ± 0.7 mg/g，P <.001）。
我们的结果表明，含有磷酸盐添加剂的食物的磷含量比不含添加剂的食物高近 70%。这引起了特别关注，因为这种额外的磷几乎完全被肠道吸收。这些隐藏的磷酸盐会加重磷酸盐平衡的控制，并增加对磷酸盐结合剂的需求和相关费用。信息和教育计划对于使肾病患者意识到存在含磷酸盐添加剂的食物是必不可少的。此外，这些事实强调了国家和国际当局需要更加关注食品标签，这些标签应该清楚地报告天然或添加的磷的数量。
