Resumen

PUCHULU, María Bernardita et al. Sources of phosphorus, food additives and Chronic Kidney Disease. Diaeta [online]. 2013, vol.31, n.145, pp.22-30. ISSN 1852-7337.

Hyperphosphatemia in Chronic Kidney Disease is associated with bone disease and increased risk of cardiovascular morbidity and mortality. Treatment consists in decreasing the intestinal absorption of phosphorus through a controlled diet, the use of chelanting and phosphorus removal by means of dialysis. There are three basic sources of dietary phosphorus: organic phosphorus found naturally in the foods that are naturally sources of proteins. Phosphorus from foods of plant origin is found in the form of phytic acid whose bioavailabilty is less than 50 %. The inorganic phosphorus is the major component of food additives and highly bioavailable. Phosphate salts have numerous applications in the food industry. A glossary of additives allowed by the Argentine Food Code to be added to processed foods has been written. According to the legislation, the inclusion of phosphorus in nutrition labels in not mandatory; it is up to the industry whether to inform or not. Knowing the INS number is useful. Phosphorus added during food processing is an important source of the mineral for its size and its high bioavailabilty. The incorporation of phosphorus in the nutritional information of food labels is necessary for a better control of the fosfatemia, without affecting protein intake of patients. It is recommended to implement educational strategies to help patients identify the additives with phosphorus in foods. Nutritional advice should emphasize the use of natural foods as the basis of the daily diet. The inclusion of total phosphorus in the nutritional information would help to improve the estimate of the contribution of phosphorus to the diet.

Palabras clave : Chronic Kidney Disease; Dietary phosphorus; Food additives.

        · resumen en Español     · texto en Español     · Español ( pdf )