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Nutritional Aspects of Phosphorus Compounds in Foods

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Clinical Aspects of Natural and Added Phosphorus in Foods

Part of the book series: Nutrition and Health ((NH))

Abstract

Although phosphorus is an obligate nutrient in the human diet, the nutritional need for phosphorus has been recently overshadowed by the focus on the detrimental effects of hyperphosphatemia. In this chapter, we describe the measurement of phosphorus balance as a technique for assessing dietary phosphorus needs and the current guidelines for phosphorus intake according to age, gender, and certain clinical conditions. Special populations including those with CKD and previously nutritionally deprived patients require specific attention to their dietary phosphorus intake and monitoring of their serum phosphate. Their phosphorus intake must be evaluated in concert with assessment of any other nutritional deficiencies and requirements. This is necessary in order to ascertain whether these other disorders may modify phosphorus needs and to ensure that adequate intake of all nutrients is achieved.

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Abbreviations

ATP:

Adenosine triphosphate

AI:

Adequate Intake

Ca:

Calcium

DRI:

Dietary Reference Intakes

DXA:

Dual energy x-ray absorptiometry

EAR:

Estimated Average Requirement

ECF:

Extracellular fluid

ELBW:

Extremely low birth weight

FGF23:

Fibroblast growth factor 23

GFR:

Glomerular filtration rate

Pi:

Inorganic phosphorus

IOM:

Institute of Medicine

ICU:

Intensive care unit

MBD:

Metabolic bone disease

NHANES:

National Health and Nutrition Education Survey

NICE:

National Institute of Health and Clinical Excellence

PTH:

Parathyroid hormone

PN:

Parenteral nutrition

P:

Phosphorus

RDA:

Recommended Dietary Allowance

RFS:

Refeeding syndrome

UL:

Tolerable Upper Intake

VLBW:

Very low birth weight

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Authors and Affiliations

  1. Los Angeles Biomedical research Institute at Harbor UCLA Medical Center, 1000 West Carson Street, Box 16, Torrance, CA, 90509, USA

    Rachelle Bross PhD, RD, Anuja Shah MD & Joel D. Kopple MD

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  1. Rachelle Bross PhD, RD
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    Orlando M. Gutiérrez

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    Kamyar Kalantar-Zadeh

  3. University of Washington, Professor of Medicine, and Section Head Harborview Medical Center, Seattle, Washington, USA

    Rajnish Mehrotra

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Bross, R., Shah, A., Kopple, J.D. (2017). Nutritional Aspects of Phosphorus Compounds in Foods. In: Gutiérrez, O., Kalantar-Zadeh, K., Mehrotra, R. (eds) Clinical Aspects of Natural and Added Phosphorus in Foods. Nutrition and Health. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6566-3_5

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  • DOI: https://doi.org/10.1007/978-1-4939-6566-3_5

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