- 期刊
- OpenAccess
Phosphorus Contents and Phosphorus to Protein Ratio (PPR) in Common Processed Foods with Additives in Taiwan
摘要
BACKGROUND: Dietary organic phosphorus is derived from natural foods, whereas inorganic phosphorus is mainly derived from food additives. The widespread application of additives in processed foods increases dietary phosphorus intake, which is associated with cardiovascular, bone, and chronic kidney disease. To our knowledge, no study has reported the phosphorus content of common packaged foods in Taiwan to date. METHODS: We performed a cross-sectional descriptive analytical study of 109 selected industrialized foods. Total phosphate content was determined by colorimetry; nitrogen content was determined by the Kjeldahl method; and protein content was calculated. The phosphate-to-protein ratio (mg/g) (PPR) was then calculated for the protein-rich foods. An upper limit of 12 mg/g in the identified foods was defined as a "favorable" PPR. RESULTS: An unfavorable PPR ( > 12) was commonly found in staple food products containing modified starch, processed meat, and seafood dumplings. We also observed many convenient food items, such as instant powdered beverages, snacks, or instant soups, with high PPR > 12. CONCLUSIONS: There is no comprehensive information regarding the phosphorus content of processed foods on food labels in Taiwan. The results of this study provide objective estimates of phosphorus content in some packaged foods. Further studies are warranted to establish a database of food items that contain phosphorus-based additives.