Phosphate additives
101, 339, 340, 341, 342, 343, 450, 451, 452, 541, 542, 1410, 1412, 1413, 1414, 1442?
BINGO!
These are the numbers to look for when you are trying to find out if the product has added phosphate. This blog is a follow on from the one I wrote a few months ago.
Phosphate occurs naturally in foods like meat, potatoes, pasta and bread but is poorly absorbed by our gastrointestinal tracts – around 40-60%. Phosphate added as a preservative or additive is absorbed very effectively by our gastrointestinal system – around 90- 100%. So you can see there is a big difference between organic (naturally occurring phosphate) and inorganic (man-made added phosphate).
Phosphate additives are chemicals that are added to processed foods in the form of preservatives, acidifying agents, acidity buffers and emulsifying agents. Phosphate salts are added to many foods as stabilizers and taste intensifiers. The functions of phosphate additives include:
To make food taste creamier
To maintain the juiciness of meat
To prevent drinks separating into different ingredients
To adjust the acidity of food
To prolong the shelf-life of food
Let me give some examples of real food to explain this in more detail.
Phosphate additives are found in in sterilized/ultra-heat treated, thickened and powdered milk products. They make the food taste creamier. Think powdered hot chocolate mixes or coffee/latte packets.
Phosphate additives are in powdered coffee and some pudding to prevent the coffee lumping together.
Cola beverages contain phosphoric acid to lower the pH and stop the growth of bacteria, fungi and yeast. Without the phosphate, cola would be black.
A litre of cola contains 520mg of phosphate and 100% of that is absorbed. We only need around 1000mg of phosphate per day and if your kidneys are struggling, it doesn’t leave much for nourishing whole foods.
Phosphate and phosphorus are not shown on the nutritional breakdown of a product. You need to look for phosphate additives in the ingredients list so it is really important you get to know the numbers above.
Kirilee is a specialist dietitian with experience in renal disease. She sees clients on the North Shore and Northern Beaches of Sydney. If you would like more help navigating the phosphate diet please get in touch to achieve your nutrition and lifestyle goals.
References
Ritz E, Hahn K, Ketteler M, Kuhlmann MK, Mann J: Phosphate additives in food—a health risk. Dtsch Arztebl Int 2012; 109(4): 49–55.
