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Prevalence of Phosphorus-Based Additives in the Australian Food Supply: A Challenge for Dietary Education?
J Ren Nutr. 2015 Sep; 25(5):440-4.JR

Abstract

OBJECTIVE

Phosphorus-based food additives may pose a significant risk in chronic kidney disease given the link between hyperphosphatemia and cardiovascular disease. The objective of the study was to determine the prevalence of phosphorus-based food additives in best-selling processed grocery products and to establish how they were reported on food labels.

DESIGN

A data set of 3000 best-selling grocery items in Australia across 15 food and beverage categories was obtained for the 12 months ending December 2013 produced by the Nielsen Company's Homescan database. The nutrition labels of the products were reviewed in store for phosphorus additives. The type of additive, total number of additives, and method of reporting (written out in words or as an E number) were recorded.

MAIN OUTCOME MEASURES

Presence of phosphorus-based food additives, number of phosphorus-based food additives per product, and the reporting method of additives on product ingredient lists.

RESULTS

Phosphorus-based additives were identified in 44% of food and beverages reviewed. Additives were particularly common in the categories of small goods (96%), bakery goods (93%), frozen meals (75%), prepared foods (70%), and biscuits (65%). A total of 19 different phosphorus additives were identified across the reviewed products. From the items containing phosphorus additives, there was a median (minimum-maximum) of 2 (1-7) additives per product. Additives by E number (81%) was the most common method of reporting.

CONCLUSION

Phosphorus-based food additives are common in the Australian food supply. This suggests that prioritizing phosphorus additive education may be an important strategy in the dietary management of hyperphosphatemia. Further research to establish a database of food items containing phosphorus-based additives is warranted.

Authors+Show Affiliations

School of Exercise and Nutrition Sciences, Queensland University of Technology, Brisbane, Queensland, Australia.Department of Nephrology, Princess Alexandra Hospital, Brisbane, Queensland, Australia; Department of Nutrition and Dietetics, Princess Alexandra Hospital, Brisbane, Queensland, Australia; Faculty of Health Sciences and Medicine, Bond University, Robina, Queensland, Australia.Department of Nutrition and Dietetics, Princess Alexandra Hospital, Brisbane, Queensland, Australia; School of Human Movement and Nutrition Sciences, University of Queensland, St Lucia, Queensland, Australia.School of Exercise and Nutrition Sciences, Queensland University of Technology, Brisbane, Queensland, Australia.Department of Nephrology, Princess Alexandra Hospital, Brisbane, Queensland, Australia; Department of Nutrition and Dietetics, Princess Alexandra Hospital, Brisbane, Queensland, Australia; School of Medicine, University of Queensland, St Lucia, Queensland, Australia. Electronic address: m.rossi@uq.edu.au.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26051545

Citation

McCutcheon, Jemma, et al. "Prevalence of Phosphorus-Based Additives in the Australian Food Supply: a Challenge for Dietary Education?" Journal of Renal Nutrition : the Official Journal of the Council On Renal Nutrition of the National Kidney Foundation, vol. 25, no. 5, 2015, pp. 440-4.
McCutcheon J, Campbell K, Ferguson M, et al. Prevalence of Phosphorus-Based Additives in the Australian Food Supply: A Challenge for Dietary Education? J Ren Nutr. 2015;25(5):440-4.
McCutcheon, J., Campbell, K., Ferguson, M., Day, S., & Rossi, M. (2015). Prevalence of Phosphorus-Based Additives in the Australian Food Supply: A Challenge for Dietary Education? Journal of Renal Nutrition : the Official Journal of the Council On Renal Nutrition of the National Kidney Foundation, 25(5), 440-4. https://doi.org/10.1053/j.jrn.2015.04.003
McCutcheon J, et al. Prevalence of Phosphorus-Based Additives in the Australian Food Supply: a Challenge for Dietary Education. J Ren Nutr. 2015;25(5):440-4. PubMed PMID: 26051545.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Prevalence of Phosphorus-Based Additives in the Australian Food Supply: A Challenge for Dietary Education? AU - McCutcheon,Jemma, AU - Campbell,Katrina, AU - Ferguson,Maree, AU - Day,Sarah, AU - Rossi,Megan, Y1 - 2015/06/06/ PY - 2015/01/29/received PY - 2015/03/25/revised PY - 2015/04/08/accepted PY - 2015/6/9/entrez PY - 2015/6/9/pubmed PY - 2016/5/31/medline SP - 440 EP - 4 JF - Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation JO - J Ren Nutr VL - 25 IS - 5 N2 - OBJECTIVE: Phosphorus-based food additives may pose a significant risk in chronic kidney disease given the link between hyperphosphatemia and cardiovascular disease. The objective of the study was to determine the prevalence of phosphorus-based food additives in best-selling processed grocery products and to establish how they were reported on food labels. DESIGN: A data set of 3000 best-selling grocery items in Australia across 15 food and beverage categories was obtained for the 12 months ending December 2013 produced by the Nielsen Company's Homescan database. The nutrition labels of the products were reviewed in store for phosphorus additives. The type of additive, total number of additives, and method of reporting (written out in words or as an E number) were recorded. MAIN OUTCOME MEASURES: Presence of phosphorus-based food additives, number of phosphorus-based food additives per product, and the reporting method of additives on product ingredient lists. RESULTS: Phosphorus-based additives were identified in 44% of food and beverages reviewed. Additives were particularly common in the categories of small goods (96%), bakery goods (93%), frozen meals (75%), prepared foods (70%), and biscuits (65%). A total of 19 different phosphorus additives were identified across the reviewed products. From the items containing phosphorus additives, there was a median (minimum-maximum) of 2 (1-7) additives per product. Additives by E number (81%) was the most common method of reporting. CONCLUSION: Phosphorus-based food additives are common in the Australian food supply. This suggests that prioritizing phosphorus additive education may be an important strategy in the dietary management of hyperphosphatemia. Further research to establish a database of food items containing phosphorus-based additives is warranted. SN - 1532-8503 UR - https://www.unboundmedicine.com/medline/citation/26051545/Prevalence_of_Phosphorus_Based_Additives_in_the_Australian_Food_Supply:_A_Challenge_for_Dietary_Education L2 - https://linkinghub.elsevier.com/retrieve/pii/S1051-2276(15)00086-2 DB - PRIME DP - Unbound Medicine ER -