Study Claims Additional Phosphorus in Fast Food May Compound Kidney Ailments
A recent study has claimed that processed and fast foods containing phosphorus may constitute a “hidden” danger to people seeking to limit their intake of the substance, which can cause heart disease, bone disease and death in patients with advanced renal disease. Catherine Sullivan, et al., “Effect of Food Additives on Hyperphosphatemia Among Patients With End-stage Renal Disease,” Journal of the American Medical Association, February 11, 2009. Phosphorus occurs naturally in meats, dairy products, whole grains, and nuts, but food manufacturers also use sodium phosphate and pyrophosphate to enhance the shelf life and flavor of some products.
Researchers from the MetroHealth Medical Center and Case Western Reserve University School of Medicine followed 279 dialysis patients with advanced kidney disease and high blood phosphorus levels exceeding 5.5 milligrams per deciliter. Those in a control group received standard dietary instructions, while the intervention group also avoided additive-containing foods purchased in grocery stores and fast food restaurants. The study authors found that after three months, the intervention group’s phosphorus levels had declined to 0.4 mg/dL, whereas the control group’s phosphorus levels only reached 1 mg/dL. “The 0.6 mg/dL larger decline in average phosphorous level among intervention participants compared with control participants corresponds to a 5 to 15 percent reduction in relative mortality risk in observational studies,” according to the study, which noted that appropriate policy action could include “mandating that phosphorous content be listed on nutrition facts labels.” See FoodNavigator-USA.com and MSNBC.com, February 11, 2009.
