Effect of level and form of phosphorus and level of calcium intake on zinc, iron and copper bioavailability in man

Bour, Norma J. Steinhardt; Soullier, Barbara A.

doi:10.1016/s0271-5317(84)80098-6

Cited by 27 publications

(3 citation statements)

References 23 publications

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“…Although serum Pi and Ca were eventually brought back into balance, a surprisingly sustained change in serum iron was found. An inverse relationship between dietary Pi and serum iron was first described several decades ago in humans and rats that correlated with decreased absorption and increased excretion of iron ( 41 – 46 ), but more recent studies have identified a decrease in serum iron in response to sustained inflammation ( 47 ). Given the general return to homeostasis of serum Pi and Ca, the reduction in serum Fe may be due to internal regulation, as opposed to absorption; however, the relationship is complex, with Fe also regulating FGF23, and this network is currently the focus of substantial research efforts.…”

Section: Discussionmentioning

confidence: 99%

Dietary phosphorus consumption alters T cell populations, cytokine production, and bone volume in mice

Roberts¹,

Yu²,

Viggeswarapu³

et al. 2023

JCI Insight

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The intake of dietary phosphate far exceeds recommended levels however the long-term health consequences remain relatively unknown. Here, the chronic physiological response to sustained elevated and reduced dietary phosphate consumption was investigated in mice. Although serum phosphate levels were brought into homeostatic balance, the prolonged intake of a high-phosphate diet dramatically and negatively impacted bone volume, generated a sustained increase in the phosphate responsive circulating factors, FGF23, PTH, osteopontin and osteocalcin, and produced a chronic low grade inflammatory state in the bone marrow, marked by increased numbers of T cells expressing IL-17a, RANKL, and TNFα. In contrast, a low-phosphate diet preserved trabecular bone while increasing cortical bone volume over time and reduced inflammatory T cell populations. Cell-based studies identified a direct response of T cells to elevated extracellular phosphate. Neutralizing antibodies to pro-osteoclastic cytokines RANKL, TNFα, and IL-17a blunted the high-phosphate diet induced bone loss identifying bone resorption as a regulatory mechanism. Collectively, this study illuminates that habitual consumption of a high-phosphate diet in mice induces chronic inflammation in bone even in the absence of elevated serum phosphate. Further, the study supports the concept that a reduced phosphate diet may be a simple, yet effective strategy to reduce inflammation and improve bone health during aging.

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Section: Discussionmentioning

confidence: 99%

Dietary phosphorus consumption alters T cell populations, cytokine production, and bone volume in mice

Roberts¹,

Yu²,

Viggeswarapu³

et al. 2023

JCI Insight

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“…In the study performed by STEINHARDT-BOUR et al it was noticed that the high calciumhigh polyphosphate diet caused a significant reduction in copper absorption and retention. The authors suggest that in the presence of high calcium intake polyphosphates may cornpromise copper status, especially if copper intake is marginal [62].…”

Section: The Absorption Of Coppermentioning

confidence: 99%

The physiological role of copper and the problems of copper nutritional deficiency

Wachnik

1988

Nahrung

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The paper deals with recent achievements concerning the physiological role of copper in the human organism. The problem of copper supplementation of the human diet is discussed. An outlook is given on the contemporary theories referring to the role of copper in nutrition. Special attention has been paid to the copper-containing enzymes and copper-dependent enzymes as well as to the problem of nutritional copper deficiencies. This paper shows the necessity of copper for: --"cleaning" of the organism from the excesses of free radicals, biogenic amines and cholesterol --the proper synthesis of hemoglobin, elastin, collagen and probably thyroid hormones --providing the energy formed in the respiratory chain and needed for biochemical syntheses and proper physical activity.

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“…This is due to not-toxicity of these compounds at the employment doses. However it is compulsory to indicate the addition of these food additives on the product label [17], moreover, high intakes of phosphates may cause significant decreases in some oligoelements absorption [18] and they have been correlated with the bile ducts stones pathogenesis [19]. Actually, an analytical confirmatory method for the simultaneous determination of these food additives in cheeses is not available, consequently, in this work, the entire procedure of extraction, purification, chromatographic separations and quali/de-termination of seven food additives (sorbic acid, benzoic acid, lactic acid, acetic acid, nitrites, nitrates and phosphates) (Figure 1) was developed and applied for the most common types of cheeses (mozzarella cheese, cheese spread, semi-hard and hard cheese).…”

Section: Introductionmentioning

confidence: 99%

Development and Validation of an Ion Chromatography Method for the Simultaneous Determination of Seven Food Additives in Cheeses

Iammarino¹,

Taranto²

2013

JASMI

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Cheeses are characterized by several chemical-physical properties that make it difficult for the microorganisms growth, consequently. The actual European legislation allows the addition of few food additives in this type of food products. In this work, the entire procedure of extraction, purification, chromatographic separations and quali/quantitative determination of seven food additives (sorbic acid, benzoic acid, lactic acid, acetic acid, nitrites, nitrates and phosphates) was developed and applied for the analysis of different types of cheese (mozzarella, cheese spread, semi-hard and hard cheeses). Through validation procedure it was possible to evaluate the most important validation parameters. Extended calibration curves (r > 0.990) were obtained for all the analyzed compounds. Recovery values ranged from 72.8% to 98.4% and a good repeatability was obtained, with precision levels in the range of 0.03% -0.11% (n = 6). The potential and feasibility of the method were tested by analysing real samples, such as mozzarella, cheese spread, semi-hard and hard cheeses, confirming that the method is well suited to satisfy the demands for accurate confirmation analyses of seven food additives in cheeses, which is especially valuable in official check analyses and in monitoring schemes.

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Effect of level and form of phosphorus and level of calcium intake on zinc, iron and copper bioavailability in man

Cited by 27 publications

References 23 publications

Dietary phosphorus consumption alters T cell populations, cytokine production, and bone volume in mice

Dietary phosphorus consumption alters T cell populations, cytokine production, and bone volume in mice

The physiological role of copper and the problems of copper nutritional deficiency

Development and Validation of an Ion Chromatography Method for the Simultaneous Determination of Seven Food Additives in Cheeses

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