Effects of Phosphorus Supplementation on Serum Parathyroid Hormone and Bone Morphology in Osteoporosis

Goldsmith, Ralph S.; Jowsey, Jenifer; Dubé, William J.; Riggs, B. Lawrence; Arnaud, Claude D.; Kelly, Patrick J.

doi:10.1210/jcem-43-3-523

Cited by 60 publications

(18 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Black and Asian people and older people may be susceptible to bone resorption as a result of high phosphorus intakes, as they are more susceptible to hypovitaminosis D, which decreases the absorption of calcium, and phosphorus has been shown to influence the parathyroid-vitamin D axis, causing an increase in serum calcium levels via bone resorption. [32][33][34] …”

Section: General Information and Effect Of Phosphorus Toxicitymentioning

confidence: 99%

Physico-chemical properties and toxic effect of fruit-ripening agent calcium carbide

Asif¹

2012

Ann Trop Med Public Health

View full text Add to dashboard Cite

Ripening is the final stage of the maturation process, when the fruit changes color, softens and develops the flavor, texture and aroma that constitute optimum eating quality. This study was conducted to discuss the use of unsatisfactory calcium carbide to ripen fruits for domestic markets as well as their toxic effects on human health. The commonly used ripening agents are calcium carbide, acetylene, ethylene, propylene, ethrel (2-chloroethyl phosphonic acid), glycol, ethanol and some other agents. The calcium carbide is one of the most commonly used ripening agent for fruits, while other calcium salts like calcium ammonium nitrate, calcium chloride and calcium sulfate are used to delay fruit ripening agents for local fruit industries. The use of calcium carbide is being discouraged worldwide, due to associated health hazards. Calcium carbide treatment of food is extremely hazardous because it contains traces of arsenic and phosphorous, and once dissolved in water, it produces acetylene gas. Arsenic, phosphorous and acetylene gas may affect the different body organs and causes various health problems like headache, dizziness, mood disturbances, sleepiness, mental confusion, memory loss, cerebral edema, seizures and prolonged hypoxia. Asif: Toxic effect of calcium carbide Cite this article as: Asif M. Physico-chemical properties and toxic effect of fruit-ripening agent calcium carbide. Ann Trop Med Public Health 2012;5:150-6.

show abstract

Section: General Information and Effect Of Phosphorus Toxicitymentioning

confidence: 99%

Physico-chemical properties and toxic effect of fruit-ripening agent calcium carbide

Asif¹

2012

Ann Trop Med Public Health

View full text Add to dashboard Cite

show abstract

“…In postmenopausal women, PTH but not 1,25(OH)2D3 levels increased rapidly with phosphate supplementation, but this did not affect bone formation or resorption (Brixen, Nielsen, Charles & Moskilde, 1992), though whether this difference in response was due to differences in Ca intake is not clear, since no information on this was given. In an earlier study Goldsmith, Jowsey, Dube, Riggs, Arnaud & Kelly (1976) reported that increasing phosphate intake for 3-30 months decreased bone formation and increased bone resorption in osteoporotic patients. Examination of the data indicates, with one exception, that small 9-2 elevations in serum PTH at 3-4 months were only seen where the dietary Ca: P ratio was less than 1:2 and Ca intake was low (below 0-8 g day-1).…”

Section: Performancementioning

confidence: 95%

The effect of high phosphorus intake on calcium and phosphorus retention and bone turnover in growing lambs

Zahari¹,

Scott²,

Loveridge³

et al. 1994

Experimental Physiology

View full text Add to dashboard Cite

Growing lambs were fed diets that just met their requirement for Ca but which supplied either 1 or 3 times their requirement for P and the effects on Ca and P retention and on bone turnover were monitored. Feeding the high P diet had no adverse effect on Ca and P absorption or retention or on bone formation rate. Bone resorption rate was a little higher in lambs fed the high P diet but there were no differences between treatments in plasma parathyroid hormone, 1,25‐dihydroxyvitamin D3 or 25‐hydroxyvitamin D3 levels or in bone mineral content. It would appear from these results that feeding diets that are rich in P is unlikely to have any adverse effect on skeletal mineralization in the lamb provided that their minimum requirement for Ca is met.

show abstract

“…Studies carried out on healthy subjects with doses of 3 g/day of phosphorus supplemented on top of a standard diet containing 1.7 g phosphorus/day, appeared to show similar incidences of diarrhoea and few effects on bone resorption or bone turnover (Grimm et al, 2001). In a study on the effect of oral phosphate therapy on 7 postmenopausal women with osteoporosis (a daily dose of approximately 1 g of phosphorus for more than 12 months), the number of bone resorption surfaces was reported to increase in all patients while the number of bone-forming surfaces decreased (Goldsmith et al, 1976).…”

Section: Effect Of Phosphorus Intakementioning

confidence: 98%

Scientific Opinion on the safety of ‘phosphated distarch phosphate’ as a Novel Food ingredient

Products¹

2010

EFSA Journal

View full text Add to dashboard Cite

Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to carry out the additional assessment for "phosphated distarch phosphate" Novelose ® 480HA, as a food ingredient in the context of Regulation (EC) No 258/97. The novel ingredient is a chemically modified starch manufactured from high-amylose maize. Starch chains are cross-linked and esterified with phosphate groups to create a digestion-resistant starch (Resistant Starch Type 4). The novel ingredient is proposed for use in low-moisture food products (e.g. bread and bakery products, breakfast cereals, pastas and snacks) at a maximum level of 15 %. The maximum daily intake based on a conservative estimate, was calculated to occur in male teenagers with a mean of 9.0 g/person and 25.3 g/person for the 97.5 th percentile. On a body weight basis, the highest estimated intake is in small children (mean 0.38 and high level 1.09 g/kg bw per day). The toxicological tests described by the applicant to demonstrate the safety of the novel ingredient were carried out using various phosphated starches including varieties of phosphated distarch phosphate that are currently used in Europe as food additive (E1413). They have a similar content of phosphorus but are manufactured from "conventional" maize having starch grains with less than 30 % amylose and 70 % amylopectin. The toxicological tests did not provide reasons for concern. The conservative estimated maximum intake of phosphorus at the 97.5 th percentile of 101 mg/day for male teenagers is low compared with European intakes ranging up to about 2600 mg per day and was considered not of concern. The product specification allows up to 0.8 % protein, assumed to be derived from maize, which is not a common allergenic food. The Panel concludes that the novel ingredient, a phosphated distarch phosphate, is safe at the proposed conditions of use and intake levels. SUMMARYFollowing a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion on the safety of "phosphated distarch phosphate".The novel ingredient is a phosphated distarch phosphate manufactured from high-amylose maize starch. Amylose and amylopectin chains are cross-linked and esterified with phosphate groups to create a digestion-resistant starch that is mainly metabolised by bacteria in the large intestine. The applicant"s intention is to add the novel ingredient at a maximum level of 15 % to low-moisture food products e.g. bread and bakery products, breakfast cereals, pastas and snacks, in order to increase the dietary fibre content. An in vitro method that exposes starches to the action of digestive enzymes indicates that 30 % of the cooked novel ingredient would be digested in the small intestine as against 95 % for unmodified maize starch.The specification of the novel ingredient requires a minimum of 70 % total dietary fibre and a maximum of 0.4 % phosphorus. There are no concerns regardin...

show abstract

Effects of Phosphorus Supplementation on Serum Parathyroid Hormone and Bone Morphology in Osteoporosis

Cited by 60 publications

References 22 publications

Physico-chemical properties and toxic effect of fruit-ripening agent calcium carbide

Physico-chemical properties and toxic effect of fruit-ripening agent calcium carbide

The effect of high phosphorus intake on calcium and phosphorus retention and bone turnover in growing lambs

Scientific Opinion on the safety of ‘phosphated distarch phosphate’ as a Novel Food ingredient

Contact Info

Product

Resources

About