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Phosphorus Additives and Their Impact on Phosphorus Content in Foods—An Analysis of the USDAs Branded Foods Product Database

Picard, Kelly ; Griffiths, Melanie ; Senior, Peter A. ; Mager, Diana R. ; Richard, Caroline

Journal of renal nutrition, 2023-05, Vol.33 (3), p.443-449 [Periódico revisado por pares]

United States: Elsevier Inc

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  • Título:
    Phosphorus Additives and Their Impact on Phosphorus Content in Foods—An Analysis of the USDAs Branded Foods Product Database
  • Autor: Picard, Kelly ; Griffiths, Melanie ; Senior, Peter A. ; Mager, Diana R. ; Richard, Caroline
  • Assuntos: Calcium ; Food Additives ; Food processing ; Humans ; Lecithin ; Lecithins ; Phosphate additives ; Phosphates ; Phosphorus ; Phosphorus, Dietary - analysis ; Salts ; Sodium ; United States
  • É parte de: Journal of renal nutrition, 2023-05, Vol.33 (3), p.443-449
  • Notas: ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
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  • Descrição: The frequency of phosphate additives reported in the United States Department of Agriculture Branded Foods Product Database and how these additives impact phosphate content is unknown. All products included in the Branded Foods Product Database reporting phosphorus content were reviewed for presence of phosphate salts and/or lecithin additives. Phosphorus content information was available for 3,466 (1.45%) food items, of these 1791 (51.6%) contained additives. Median phosphorus content was lowest in products with lecithin only compared to products without phosphorus additives (86 [54-200] vs. 145 [77-351] mg per 100 g, P < .01), which was not different from products with phosphate salts (176 [101-276] mg per 100 g, P = .22) or products with both phosphate salts and lecithin (161 [99-285] mg per 100 g, P = 1.00). The impact of a phosphorus salt on phosphorus content (mg per 100) was explored among ultra-processed products grouped by similar phosphorus contents. The phosphorus content of in in nondairy alternatives, dairy, plant proteins, and grains were significantly higher when the product contained a phosphate salt compared to products without a phosphate salt. For all products phosphorus and potassium content were correlated, but the relationship was stronger for when a potassium phosphate additive was present compared to absent (rho = 0.81 vs. 0.53, P < .05). Similar patterns were seen for sodium, calcium, and iron with stronger correlations with phosphate content for products with additives than those without (calcium phosphate: rho = 0.47 vs. 0.32; iron phosphate: rho = 0.47 vs. 0.33; sodium phosphate: rho = 0.45 vs. 0.07. All P < .05). The relationship between phosphate and sodium for products without phosphate additives was weak. Lecithin may not be associated with increased phosphorus content. Calcium, potassium, sodium, and iron phosphorus salts appear to be associated with increases in the composite mineral and phosphorus content, with the strongest correlation between potassium and phosphorus content.
  • Editor: United States: Elsevier Inc
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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