Phosphorus enters the human body through natural foods (fish, eggs, legumes, nuts, dairy products, etc.). Every year, the production of industrial food enriched with emulsifiers, stabilizers and acidity-phosphate regulators grows. How does the intake of this type of food affect the human body?
Phosphates are marked on the product labels with the letter E followed by a number. E338-orthophosphoric acid, E339-sodium phosphates, E340-potassium phosphates, E341-calcium phosphates, E342-ammonium phosphates, E343-magnesium phosphates, E450-pyrophosphates, E451-triphosphates and. These supplements bring in an extra amount of phosphorus into our body. In addition to other substances, phosphorus is necessary for muscle work (including the heart muscle) and brain work because it is part of the important structural elements of phospholipid cells. Phosphorus also participates in the body in building molecules of many enzymes, vitamins and other compounds important to the body. According to statistics, people eat even too much phosphorus through their diet. Phosphorus levels can increase significantly in the case of misuse of phosphate products (sausages, canned food, soft drinks, etc.). Too much phosphate automatically causes the absorption of calcium, potassium, magnesium and iron. Calcium is found in bones in the form of a more difficult-to-degrade compound with phosphorus (calcium phosphate), and when the balance of these elements changes, the formation of compounds needed for bones is disrupted.
In the case of excess phosphorus, calcium absorption worsens and the risk of developing osteoporosis in adults and rickets in children increases. Excess phosphorus also promotes the secretion of parathyroid hormone, which causes leaching (neutralization) of calcium from the bones. Excess soluble phosphates create stones in the kidneys and bile, disrupt liver and gastrointestinal function, and cause anemia. There is evidence that excess phosphorus contributes to the deposition of calcium compounds in blood vessels and tissues (so-called calcification). As a result, the risk of heart attack and stroke increases.
Modern food production technologies envisage the intake of phosphate (in the form of food supplements) in strictly prescribed quantities. Sometimes we replenish the body by consuming carbonated drinks, cans of food, etc.). If it is
industrial food oversaturated with food additives this was done to reduce weight loss during heat treatment of food and increase the volume of the final product and extend the shelf life. Acidification of fish fillets in solutions of phosphate mixtures before freezing or filling chicken drumsticks before smoking-increases the amount of the finished product while stabilizing the color of the product and the consistency of the product. From 700 grams of fish fillet treated with phosphorus, on average, 200 g less was obtained after thawing. Apart from the significant loss of fillet weight (after thawing the product), one of the signs that fish fillets contain phosphates is the appearance of foam during baking / frying.
The list of products in which phosphates are most common is bread with flour improvers, artificially mineralized soft drinks, condensed milk, ice cream (with additives), fruit ice cream (sorbet), fish filling surimi, liqueurs, chocolate and barley drink with milk, soup and broths (concentrate), syrups, canned food, whipped cream and vegetable-based sour cream, margarine, melted cheeses and more.
To lower the level of phosphorus in the body, use products rich in iron: lean red meat (veal, liver, tongue). It is not advisable to eat this meat with rye bread because rye bread contains substances that prevent the absorption of iron. In case of excessive consumption of industrially processed foods, you achieve balance with the use of magnesium (cocoa powder, bitter chocolate, wholemeal bread, bran, nuts, buckwheat, oats, buckwheat honey, soy, beans, dried apricots, plums and dates). To neutralize the negative impact of excess phosphorus on the body, eat foods with calcium (milk, sour-milk products). The mineral calcium is best absorbed from milk and sour-milk products. Choose foods with a low percentage of fat (milk up to 2.5%, sour cream 12% -15% and cheese up to 30%).