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Phosphorus Additives in Food and their Effect in Dialysis Patients

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Individuals with kidney failures are commonly required to undergo dialysis procedures at regular intervals to clear the body of the accumulated toxins. However, the dialysis procedure is not as effective as the kidney itself. Therefore, such individuals are commonly advised to restrict the intake of some of the minerals such as sodium and phosphorous. These minerals are not cleared during the dialysis procedure and can accumulate in the body. Increased accumulation of phosphorous leads to a condition known as hyperphosphatemia and this condition considerably increases the risk of heart disorders and death in individuals undergoing dialysis.

In general, foods such as meats, milk, eggs, and cereals are naturally high in phosphorus and are traditionally restricted in individuals undergoing dialysis. Such restrictions in diet and poor appetite attract the individuals towards processed foods and the consumption of such foods is notably increasing among individuals with kidney failure.

However, it has been noted that phosphates are being added to a variety of processed foods that includes meats, cheeses, dressings, beverages, and bakery products. It has also been reported that phosphorus and potassium content in these foods is increased by two to three folds. Further alarming factor is that the addition of phosphorous are not mentioned on the labels of many of the processed foods. This substantially increases the amount of phosphorous being consumed by the individuals undergoing dialysis.

Increased consumption of phosphorous can be life threatening especially if individuals are undergoing dialysis and must hence be avoided. Such individuals must avoid the use of processed foods as they are rich source of phosphorous.

Source: http://cjasn.asnjournals.org/cgi/content/full/4/8/1290

Written by: healthplus24.com team

Date last updated: December 09, 2014

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