Analysis of accessible and total phosphate contents in different foods, to assess their suitability for use by dialysis patients

Year 2025, Volume: 12 Issue: 2, 248 - 260

Muhammad Wahab , Hiwa M. Ahmed

Abstract

There is a direct link between hyperphosphatemia and increased mortality in end-stage kidney disease, which can be attributed to the higher consumption of ultra-processed foods. Thus, the study aimed to analyze the total phosphorus content and relative amount of available phosphorus in various manufactured processed foods (MPF) and home processed foods (HPF), specifically for use by dialysis patients. The results of the total phosphorus content were found in the range of (26 to 290 mg P/100g). The highest concentration (290 mg/100g) was found in nan bread (HPF), followed by boiled eggs (255mg/100g), chicken (192mg/100g) and beans (91mg/100g). For MPF samples, the chicken (195mg/100g), whole meal bread (193mg/100g), and wheat and white bread wraps for both Asda and Tesco (99, 124 mg/100 respectively) respectively exhibited high phosphorus content. In this study, relative available P concentrations were in the range of (5-42.5 mg P/100g) for MPF and (6-38 mg P/100g) for HPF. While the highest concentration (42.5 mg/100g) was found in chicken (MPF), followed by whole meal bread, and Coca-Cola. For HPF Nan bread (37.8 mg P/100g) showed high content followed by boiled eggs and Chicken. HPF generally exhibited higher levels of both total phosphorus content and extractable phosphorus compared to manufactured processed foods (MPF). This is an important consideration for patients, particularly those with kidney disease, as they should be mindful of their phosphorus intake when consuming HPF.

Keywords

Manufacture-processed foods, Home foods, Dialysis patients, Phosphorus, Kidney problem

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