Phosphorus food sources

Phosphorus. Eighty-five percent of the phosphoms, the second most abundant element in the human body, is located in bones and teeth (24,35). Whereas there is constant exchange of calcium and phosphoms between bones and blood, there is very Httle turnover in teeth (25). The Ca P ratio in bones is constant at about 2 1. Every tissue and cell contains phosphoms, generally as a salt or ester of mono-, di-, or tribasic phosphoric acid, as phosphoHpids, or as phosphorylated sugars (24). Phosphoms is involved in a large number and wide variety of metaboHc functions. Examples are carbohydrate metaboHsm (36,37), adenosine triphosphate (ATP) from fatty acid metaboHsm (38), and oxidative phosphorylation (36,39). Common food sources rich in phosphoms are Hsted in Table 5 (see also Phosphorus compounds). 

Table 5. Common Food Sources Rich in Phosphorus ...

Approximately fifteen minerals are considered nutrients calcium, chromium, cohalt, copper, iron, magnesium, manganese, molybdenum, nickel, phosphorus, selenium, silicon, tin, vanadium, and zinc) of these minerals, those in italics are essential to mammalian nutrition. Minerals, which are important for good nutrition, are supplied in an organism s diet. However, we have recently realized that the biological availability of the minerals from their food sources is also important in nutrition (J). Internal metabolism, distribution, and retention are less important factors in mineral nutrition. 

Vitamin D occurs in a number of sterol forms, such as vitamin D3 - cholecalciferol - a natural form in foods and made in the skin by the action of UV, and vitamin D2 -ergocalciferol - which is formed in plants by the action of sunlight. These forms are 25-hydroxylated in the kidney, and then la-hydroxylated in the kidney (under the control of parathormone), to make the most active form. This is available as calcitriol (la,25-dihydroxycholecalciferol). Vitamin D facilitates the absorption of calcium and, to a lesser extent, phosphorus from the intestine and promotes deposition into the bones. A deficiency of vitamin D, therefore, results in bone deficiency disorders, e.g. rickets in children. Good food sources include eggs, milk and cheese. 

From a practical standpoint, stream fulvic acids which comprise over 90% of the stream humic substances are not an important food source for aquatic organisms, but all stream humic and fulvic acids are positive influences on biological growth in respect to phosphorus and nitrogen nutrient cycling, trace metal availability, and limiting potential metal toxicity. 

As shown in Fig. M-40, consumers obtain large proportions of their vitamin B-12, protein. Vitamin B-6, and iron from meat, poultry, and fish. Additionally, meat, poultry, and fish are fair sources of phosphorus, food energy, riboflavin, and thiamin. 

Phosphorus is closely associated with calcium in human nutrition— to the extent that a deficiency or an overabundance of one may very likely interfere with the proper utilization of the other. Also, both calcium and phosphorus occur in the same major food source—milk both function in the major task of building bones and teeth both are related to vitamin D in the absorption process both are regulated metabolically by the parathyroid hormone and calcitonin both exist in... 

There are few works reported in the literature regarding the use of flow injection systems to detect inorganic and organic phosphorus and total phosphorus from different food sources (Fernandes et al., 2000 Vieira and Nogueira, 2004 Parra et al., 2005). To improve flow injection methods, inorganic support materials have been used for enzymatic... 

Milk is an excellent source of calcium, phosphorus, riboflavin (vitamin B2), thiamine (vitamin Bl) and vitamin B12, and a valuable source of folate, niacin, magnesium and zinc (Food Standards Agency, 2002). In particular, dairy products are an important source of calcium, which is vital for maintaining optimal bone health in humans (Prentice, 2004). The vitamins and minerals it provides are all bioavailable (i.e. available for absorption and use by the body) and thus milk consumption in humans increases the chances of achieving nutritional recommendations for daily vitamins and mineral intake (Bellew et al., 2000). 

Increasing both dietary Ca and P causes a decrease in PTH-mediated bone resorption polyphosphates and phosphorus in food cause greater reductions than does inorganic orthophosphate, as these sources are slowly released in digestion. 

Meat and such high protein plant foods as soy are excellent sources of phosphorus as well as protein. The phosphorus in meat is readily absorbed from the gastrointestinal tract however, much of the phosphorus in plant products is in a bound form which may inhibit the absorption of calcium as well as phosphorus. This study was designed to determine the effect of different levels of calcium and phosphorus with plant protein or animal protein on bone breaking strength and calcium and phosphorus utilization of weanling mice. 

The ultimate sources of nitrogen and phosphorus causing cultural eutrophication are industrial N2 fixation, fossil-fuel burning, and the mining of phosphorite. The nitrogen and phosphorus used as fertilizer have three possible 6tes they either enter the food chain, become part of the soil, or are washed off the land by stormwater runoff The nutrients that enter the food chain eventually end up as either animal wastes or dead biomass. Animal wastes include human sewage, livestock manure, and pet feces. Sanitary... 

Plant nutrient sulfur has been growing in importance worldwide as food production trends increase while overall incidental sulfur inputs diminish. Increasing crop production, reduced sulfur dioxide emissions, and shifts in fertilizer sources have led to a global increase of crop nutritional sulfur deficiencies. Despite the vital role of sulfur in crop nutrition, most of the growth in wodd fertilizer consumption has been in sulfur-free nitrogen and phosphorus fertilizers (see Fertilizers). 

Although traditional cheeses have a rather high fat content, they are rich sources of protein and in most cases of calcium and phosphorus and have anticarigenic properties some typical compositional data are presented in Table 10.1. Cheese is the classical example of a convenience food it can be used as the main course in a meal, as a dessert or snack, as a sandwich filler, food ingredient or condiment. 

Cereals and meats are the major sources of phosphorus in human diets. Phosphorus deficiencies in most regions have not been a serious problem in human nutrition. Insofar as food is concerned, the primary value of phosphorus fertilizers is that they generally increase the total food production not die content of phosphorus in the food per se,... 

The many diverse components of milk have demonstrable effects on human health. Perhaps, the most commonly associated component of dairy food is that of dietary calcium. Dairy products provide the most significant contribution to dietary calcium intake in the modem Western diet. It has been estimated that dairy products contribute to >72% of dietary calcium in the United States (Huth et al., 2006). Calcium is an important mineral for maintenance of optimal bone health (Bonjour et al., 2009) and is an integral component of key metabolic pathways relating to, for example, muscle contraction both in skeletal and smooth muscle (Cheng and Lederer, 2008). Further, dairy products contribute other essential nutrients in the diet, such as proteins, phosphorus, potassium, zinc, magnesium, selenium, folate, riboflavin, vitamin B12, and vitamin A (Haug et al., 2007 Huth et al., 2006). Low-fat milk alternatives are fortified with vitamin A and vitamin D which is added to milk and fermented milk in many countries making it an important source for vitamin D (Huth et al., 2006). 

A method is presented for producing concentrate of dehydrated Jerusalem artichoke tubers. The novel product is characterized by a high content of micro- and macroelements (e.g., silicon, potassium, phosphorus, and magnesium). It provides a biologically active additive for foodstuffs, a base or component of food products, and can also be a source material for the production of inulin for use in the biotechnological, medicine, cosmetics, and pharmaceutical industries. 

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