PHOSPHORUS (Renal Nutrition 101)

A mineral that makes up 1% of a person's total body weight. It is the second most abundant mineral in the body. It is present in every cell of the body. Most of the phosphorus in the body is found in the bones and teeth.
Function:
* important role in how the body uses carbohydrates and fats
*needed for the body to make protein for the growth, maintenance, and repair of cells and tissues
*helps the body make ATP, a molecule the body uses to store energy.

Kidney function
*Muscle contractions
*Normal heartbeat
*Nerve signaling

DAILY INTAKE: 800 mg/day

High phosphorus level: In kidney failure, the balance of calcium and phosphorus is ruined, because damaged kidneys can't get rid of excess phosphorus efficiently. As a result, calcium and phosphorus combines to form crystals that deposit in the skin to cause skin itching.

When phosphorus level reaches ≤5.5mg/dL, NO red meats, milk and milk flavors, chocolate and chocolate flavors and beans are allowed.
Always check on the nutrition facts at the back portion of foods eaten for the level of phosphorus
Check the ingredients used in the processed foods for presence of phosphorus as phosphates.

References:

Adopted from the Medical Nutrition Therapy for Filipinos 6th edition
Mahan LK and escott-stump s.(editors).2004. krause’s food and nutrition therapy. 11th edition. St. Louis, Missouri:Elsevier

National Kidney Disease Education Program (September 2011). Tips for people with chronic kidney disease. NH publication No. 11-7407 retrieved from www.niddk.nih.gov

Nutrition and Chronic Kidney Disease. Retrieved from https://www.davita.com/kidney-disease/diet-and-nutrition/diet-basics/nutrition-and-chronic-kidney-disease/e/5305. retrieved last march 20, 2017.
Renal dietitians. 2014. Nutrition guide for chronic kidney disease. Retrieved from www.renalnutrition.org

Tanchoco CC,Cruz AJ. 1995. Handbook for Nutritional Mangement of Renal Diseases. FNRI/NIE 87-ND-9(1). DOST-Food and Nutrition Research Institute