Titlebook: Clinical Aspects of Natural and Added Phosphorus in Foods; Orlando M. Gutiérrez,Kamyar Kalantar-Zadeh,Rajnish Book 2017 The Editor(s) (if

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Phosphorus in the Modern Food Supply: Underestimation of Exposure bone, and cardiovascular disease in people with chronic kidney disease (CKD). This chapter examines in depth one of these widely used processing tools, the addition of phosphate additives during processing to provide a number of different needed functions that improve processed foods in a variety o

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Nutritional Aspects of Phosphorus Compounds in Foodsdetrimental effects of hyperphosphatemia. In this chapter, we describe the measurement of phosphorus balance as a technique for assessing dietary phosphorus needs and the current guidelines for phosphorus intake according to age, gender, and certain clinical conditions. Special populations including

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Phosphorus Additives in Food Processing States, Canada, New Zealand, and Australia. Many other countries follow those standards established by the Joint Expert Committee on Food Additives. The food-grade phosphates (calcium, sodium, and potassium salts of phosphoric acid) impart numerous physicochemical properties in foods, such as pH ad

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Phosphate Deficiency and the Phosphate-Depletion Syndrome: Pathophysiology, Diagnosis, and Treatmenty hypophosphatemia, a serum phosphorus level of <2.5 mg/dl (<0.81 mmol/L). While hypophosphatemia is rare in the general population, among hospitalized patients, there are several high-risk subgroups, including alcoholics and the severely malnourished (e.g., those with anorexia nervosa and malignanc

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Dietary Phytate and Interactions with Mineral Nutrientslements and minerals, which under certain dietary circumstances leads to calcium, iron and zinc deficiencies. In the last 25 years, however, important healthy beneficial properties of phytate have been observed (antioxidant, anticancer, renal stone prevention, etc.). In this chapter, the effects of