The impact of processing meat and fish products on phosphorus intake in chronic kidney disease patients.
OBJECTIVE
The use of phosphate additives in meat and fish processing leads to a phosphorus overload that we cannot quantify through labelling or food composition tables. We analysed this increase by measuring phosphorus content in these products by spectrophotometry.


METHODS
We determined the phosphorus/protein ratio in fresh meat and fish products with varying degrees of processing by spectrophotometry (phosphorus) and the Kjeldahl method (proteins). We contrasted these results with those reflected in the food composition tables.


RESULTS
The phosphorus/protein ratio was higher in processed meat products (15.83 mg/g) than in battered (11.04 mg/g) and frozen meat products (10.5mg/g), and was lower in fresh (8.41 mg/g) and refrigerated meat products (8.78 mg/g). Fresh white fish had a phosphorus/protein ratio of 8.58mg/g, while it increased by 22% (10.3mg/g) in frozen white fish and by 46% (12.54 mg/g) in battered fish. The information in the tables was poor and confusing, and no reference is made to the brands tested.


CONCLUSIONS
Processing meat and fish products poses a serious obstacle to the reduction of phosphorus intake. The current regulatory framework does not assist us in the objective of reducing phosphorus additives, since it considers them safe for public consumption. Overcoming these barriers requires a coordinated effort to demonstrate that a high intake of these additives may be harmful to the general population and it should be more closely examined by regulators.
Luis M
LM
Lou-Arnal
Alberto
A
Caverni-Muñoz
Laura
L
Arnaudas-Casanova
Antonio
A
Vercet-Tormo
José A
JA
Gimeno-Orna
Alejandro
A
Sanz-París
Rocío
R
Caramelo-Gutiérrez
Rafael
R
Alvarez-Lipe
Laura
L
Sahdalá-Santana
Olga
O
Gracia-García
Marta
M
Luzón-Alonso
D000818:Animals; D003430:Cross-Sectional Studies; D015925:Cryopreservation; D004044:Dietary Proteins / Q000032:analysis; D005396:Fish Products / Q000009:adverse effects / Q000032:analysis; D005433:Flour / Q000032:analysis; D005503:Food Additives / Q000009:adverse effects / Q000032:analysis / Q000494:pharmacology*; D005511:Food Handling; D005515:Food Labeling / Q000331:legislation & jurisprudence; D005519:Food Preservation; D006801:Humans; D006962:Hyperparathyroidism, Secondary / Q000209:etiology / Q000517:prevention & control; D008460:Meat / Q000009:adverse effects / Q000032:analysis*; D008461:Meat Products / Q000009:adverse effects / Q000032:analysis; D016226:Phosphorus, Dietary / Q000008:administration & dosage* / Q000009:adverse effects / Q000032:analysis; D012034:Refrigeration; D051436:Renal Insufficiency, Chronic / Q000150:complications / Q000178:diet therapy / Q000378:metabolism*; D015203:Reproducibility of Results; D017747:Seafood / Q000009:adverse effects / Q000032:analysis*; D013030:Spain
D004044:Dietary Proteins; D005503:Food Additives; D016226:Phosphorus, Dietary