Phosphates Advantages And Disadvantages

Disadvantages of Phosphates in Meat Production

The addition of phosphates to food has been a topic of research for many years in various journals. Overall in popular press release we are led to understand that there are almost no negative effects in adding phosphates to food. Discussion why phosphates are used…benefits etc (Dinka covers) . It has to be considered as to whether the strong defence of this additive is in fact for our benefit or the convenience of food companies. (The importance of the additive in foods)

The body is composed 1% of phosphate. Phosphorous is essential component of our body, it is found in bones and teeth, our very genetic make up, DNA and RNA is composed of Phosphorous. Our body can excrete excess phosphate via

RDA of phosphate is 700mg/day, current average intake in EU countries in 1000-1500mg/day.

On closer inspection of the literature available it becomes apparent that there has been a great deal of research into the negative effects on excess of phosphate on individuals suffering from renal problems. There is a well documented link between End Stage Renal Disease (ESRD) and CVD. This is due to the vascular calcification resulting from excessive phosphorous in the diet. ESRD patients are the highest risk group for CVD (Giachelli, 2009)

It is obvious that if a subject is considered to be at risk of renal problems, they should certainly limit their phosphate intake to within recommended guidelines to reduce any risk of cardiovascular

The ability of the kidneys to excrete the naturally occurring phosphates in food which are in the form of phosphate esters suggests elevations in serum phosphate can be adequately managed by the body. However, phosphates which are introduced to the body as food additives are handled differently and is almost completely reabsorbed in the GI tract. The length of the phosphate chain seems to be of importance. Analysis has shown that high phosphorous levels seen in healthy young adults correlated with coronary artery artherosclerosis.

Further studies have shown that increased phosphorous levels observed as hyperphosphataemia, arteriosclerosis and vascular calcification were significant features of fibroblast growth factor 23 gene 2 and Klotho gene 3. The significance of these studies suggested a genetic link between excess phosphate and aging (Makoto, 2010)

It has become apparent that those at the lower end of the socioeconomic classes are at increased risk of excess phosphate in the diet (Pellegrini,2013) This is largely due to increased processed and fast food in the diet. This places this demographic at a higher risk of vascular damage.

Studies into alternatives to phosphates – aquamin, from a red marine algae - a natural alternative to inorganic phosphate (Culliney,