Risk Assessment of the Dietary Phosphate Exposure in Taiwan Population Using a Total Diet Study

Ling, Min‐Pei; Huang, Junda; Hsiao, Huai-An; Chang, Yuh Lih; Kao, Yi-Ting

doi:10.3390/foods9111574

Cited by 11 publications

(3 citation statements)

References 19 publications

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“…Traditional dietary habits have been replaced by more processed foods rich in phosphates. This has led to a significant increase in the daily intake of phosphorus compared to the past [3]. Previous research has primarily focused on the relationship between dietary phosphorus and bone health, emphasizing the role of phosphorus in maintaining bone density and skeletal structure [4,5].…”

Section: Introductionmentioning

confidence: 99%

The relationship between dietary phosphorus and peripheral neuropathy in the general population of the United States: A preliminary research

Wu,

Chen

et al. 2024

PLoS ONE

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Background Dietary phosphorus intake may serve as a potential predictor for peripheral neuropathy (PN). While past research has predominantly focused on the relationship between dietary phosphorus and bone health, relatively little is known about its role in the nervous system, particularly its association with PN. Methods A cross-sectional study was conducted using data from NHANES 1999–2004. Participants were categorized into different dietary phosphorus intake groups, and the relationship between dietary phosphorus and PN was explored using multifactorial logistic regression, restricted cubic splines (RCS) analysis, and threshold effect analysis based on dietary intake. Results The final study included 7726 participants, with 1378 diagnosed with PN and 6348 without. The study revealed a U-shaped non-linear relationship between dietary calcium and magnesium intake levels and PN, indicating that both excessive and insufficient dietary phosphorus intake may increase the risk of PN. Specifically, the incidence rates in the first quintile (1.433, 95% CI: 1.080–1.901), the fourth quintile (1.284, 95% CI: 1.000–1.648), and the fifth quintile (1.533, 95% CI: 1.155–2.035) significantly higher than the second quintile, with an overall trend showing a decrease followed by an increase in incidence rates. The results of RCS and threshold effect analysis indicate that when dietary phosphorus intake is below 939.44mg, the risk of PN decreases with increasing dietary phosphorus intake. On the contrary, when dietary phosphorus intake exceeds 939.44mg, the risk of PN increases with increasing dietary phosphorus intake. Conclusion This study reveals a U-shaped correlation between dietary phosphorus intake and PN. Future research should further elucidate the molecular mechanisms underlying this association, providing guidance for more scientifically informed dietary adjustments to prevent the occurrence of PN.

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Section: Introductionmentioning

confidence: 99%

The relationship between dietary phosphorus and peripheral neuropathy in the general population of the United States: A preliminary research

Wu,

Chen

et al. 2024

PLoS ONE

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“…High intake of phosphate additives is associated with mortality coused by cardiovascular diseases (Ritz et al, 2012). Widespread use of phosphate additives is also associated with calcium and phosphorus imbalance (Ling et al, 2020). Nitrites are preservatives that are added to meat products to improve quality, durability and safety, and in most meat products they must not be added in an amount higher than 150 mg/kg (Regulation, 2020).…”

Section: Introductionmentioning

confidence: 99%

Phosphate and Nitrite - The Most Commonly Used Additives in the Meat Industry

PEĆANAC,

NEDIĆ,

GOLIĆ

2023

VJRS

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Food additive is any substance that, regardless of its nutritional value, is not used as food, nor is a characteristic ingredient of food, but is added to food for technological reasons during production, processing, preparation, packaging, transport or storage. Thus, through its intermediate products, it becomes or can become a food ingredient. The most commonly used additives are nitrites and phosphates, due to their multiple role in the meat industry. According to the Regulation on food additives (Official Gazette of the Republic of Srpska, 96/20), the maximum accepted amount of phosphoric acid and phosphate (E 338 - E 452), which can be added to meat products individually or in combination (expressed as P2O5), is 5 g/kg. Many studies have confirmed the connection between a high intake of phosphate additives and various diseases in humans. Nitrites are preservatives that are added to meat products in order to improve the quality, durability and safety of the products, and they must not be added in an amount higher than 150 mg/kg in most meat products. Due to the possibility, under certain conditions, of the formation of carcinogenic nitrosamines in meat products, there is a potential danger to human health. The aim of the study was to determine the content of residual nitrite and added phosphates (expressed as phosphorus pentoxide P2O5) in meat products originating from the market of Republika Srpska (Bosnia and Herzegovina) and compliance with regulatory requirements. The results showed that the determined amounts of residual nitrite and added phosphates were within the acceptable limits for addition to different categories and types of meat products according to current regulations. This confirms that the application of nitrite and phosphate is adequate and that the product is healthy. In order to protect the health of consumers, it is important to continuously monitor the use of phosphates and nitrites in the meat industry.

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“…The two-core basis of dietetic phosphorus is i. organic, with animal and vegetarian proteins, and ii. inorganic, frequently food preservers 27,[29][30][31][32] . Animalrooted nutrients and plants are plentiful in organic phosphorus 33 .…”

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confidence: 99%