Findings from a new two-part research study supported by IFAC
Research supported by the International Food Additives Council (IFAC) recently examined trends of dietary phosphorus intake in Americans and potential implications for health and physiology.
Phosphorus is an essential mineral, naturally present in many foods. The body uses phosphorus to build strong bones and teeth, maintain a normal pH balance, deliver oxygen to tissues, convert food into energy, and maintain muscle function. Naturally-occurring phosphorus is found primarily in protein-rich foods such as meat, poultry, fish and dairy, as well as in whole grains, beans, lentils, and nuts. It is found in smaller amounts in vegetables and fruits. Phosphorus may also be added to foods through the use of phosphate food additives. Common foods containing added phosphorus include cheese and other dairy products, soft drinks, bakery items, and processed meats
A two-part study by Kristin Fulgoni, Victor Fulgoni, and Taylor Wallace examined trends in phosphorus content in foods using NHANES data and the effects of dietary phosphorus intake on human health and physiology. The first study found the average total phosphorus intake for adult Americans is 1,400 milligrams per day, which is well below the tolerable maximum of 4,000 milligrams per day. In addition, added phosphorus accounts for around 12% of total phosphorus intake among American adults over age 19.
One finding was that increased phosphorus correlated with higher bone mineral content and bone density. However, for every 100 milligrams of added phosphorus consumed, adults had a 21% greater chance of having lower HDL cholesterol (or “good” cholesterol) levels. Finally, higher total phosphorus intake was found to be correlated with a 3% decrease in the risk of high blood pressure.
These new findings bolster transparency within the food industry by illustrating how much phosphorus in the form of phosphate food additives is added to foods. In the interest of public health and safety, food companies should continue to examine the possible impacts their products have on consumer health and physiology.
Abstract: Trends in Intake Paper
Dietary phosphorus intake in the USA has been consistently greater than the Recommended Daily Allowance (RDA) with several studies reporting associations between intake and health risks as well as all-cause mortality within healthy subjects and patients with chronic kidney disease (CKD). The current study utilized a novel approach to calculate added phosphorus content in foods to determine sources (National Health and Nutrition Examination Survey, NHANES 2001–2016, n = 39,796) and trends in consumption (NHANES 1988–1994, 2001–2016, n = 55,744) of total, naturally occurring, and added phosphorus. Among adults (19+ years), the mean intake of total and natural phosphorus (mg/day) in 1988–1994 as compared with 2015–2016 increased (total: 1292 ± SE 11 vs. 1398 ± SE 17; natural: 1113 ± SE 10 vs. 1243 ± SE 16 mg/day); in contrast, added phosphorus intake decreased during this time (178 ± SE 2.9 vs. 155 ± SE 4.1 mg/day). Added phosphorus as a percent of total ranged from about 14.6% in 1988–1994 to about 11.6% in 2015–2016. The top five sources of total and naturally occurring phosphorus, representing approximately 20% of intake, were cheese, pizza, chicken (whole pieces), reduced-fat milk, and eggs/omelets. The top five sources of added phosphorus were cheese, soft drinks, cakes/pies, rolls/buns, and cookies/brownies, representing 45% of added phosphorus in the diet. Consumption of added phosphorus has decreased over the past few decades, possibly due to increased demand for foods with less additives/ingredients but may also be due to inaccurate phosphorus values in nutrition databases. Further studies are needed to validate the added phosphorus calculations utilized in this study and nutrition databases should consider providing added phosphorus content.
Abstract: Association with Health Paper
Dietary phosphorus intake in the USA has been consistently greater than the Recommended Daily Allowance (RDA) with several studies reporting associations between intake and health risks as well as all-cause mortality within healthy subjects and patients with chronic kidney disease (CKD). The current study utilized a novel approach to calculate added phosphorus content in foods to determine sources (National Health and Nutrition Examination Survey, NHANES 2001–2016, n = 39,796) and trends in consumption (NHANES 1988–1994, 2001–2016, n = 55,744) of total, naturally occurring, and added phosphorus. Among adults (19+ years), the mean intake of total and natural phosphorus (mg/day) in 1988–1994 as compared with 2015–2016 increased (total: 1292 ± SE 11 vs. 1398 ± SE 17; natural: 1113 ± SE 10 vs. 1243 ± SE 16 mg/day); in contrast, added phosphorus intake decreased during this time (178 ± SE 2.9 vs. 155 ± SE 4.1 mg/day). Added phosphorus as a percent of total ranged from about 14.6% in 1988–1994 to about 11.6% in 2015–2016. The top five sources of total and naturally occurring phosphorus, representing approximately 20% of intake, were cheese, pizza, chicken (whole pieces), reduced-fat milk, and eggs/omelets. The top five sources of added phosphorus were cheese, soft drinks, cakes/pies, rolls/buns, and cookies/brownies, representing 45% of added phosphorus in the diet. Consumption of added phosphorus has decreased over the past few decades, possibly due to increased demand for foods with less additives/ingredients but may also be due to inaccurate phosphorus values in nutrition databases. Further studies are needed to validate the added phosphorus calculations utilized in this study and nutrition databases should consider providing added phosphorus content.