The impact of processing meat and fish products on phosphorus intake in chronic kidney disease patients.

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Title:	The impact of processing meat and fish products on phosphorus intake in chronic kidney disease patients.
Alternate Title:	Impacto del procesamiento de los productos cárnicos y pescados en la ingesta de fósforo en los pacientes con enfermedad renal crónica.
Authors:	Lou-Arnal, Luis M.¹ luis.lou@hotmail.com, Caverni-Muñoz, Alberto², Arnaudas-Casanova, Laura¹, Vercet-Tormo, Antonio³, Gimeno-Orna, José A.⁴, Sanz-París, Alejandro⁵, Caramelo-Gutiérrez, Rocío¹, Álvarez-Lipe, Rafael⁶, Sahdalá-Santana, Laura¹, Gracia-García, Olga⁷, Luzón-Alonso, Marta⁸
Source:	Nefrologia. 2013, Vol. 33 Issue 6, p797-807. 11p.
Subjects:	FOOD industry, MEAT industry, FISH industry, PHOSPHORUS, KIDNEY diseases, FOOD composition, FOOD labeling, PROTEIN content of food, PATIENTS
Abstract (English):	Introduction and objectives: The use of phosphate additives in meat and fish processing leads to a phosphorus overload that we cannot quantify through labelling or food composition tables. We analysed this increase by measuring phosphorus content in these products by spectrophotometry. Materials and method: We determined the phosphorus/protein ratio in meat and fish products with varying degrees of processing by spectrophotometry (phosphorus) and the Kjeldahl method (proteins). We contrasted these results with those reflected in the food composition tables. Results: The phosphorus/ protein ratio was higher in processed meat products (15.83mg/g) than in battered (11.04mg/g) and frozen meat products (10.5mg/g), and was lower in fresh (8.41mg/g) and refrigerated meat products (8.78mg/g). Fresh white fish had a phosphorus/protein ratio of 8.58mg/g, while in frozen white fish it increased by 22% (10.3mg/g) and battered, by 46% (12.54mg/g). The information in the tables was poor and confusing, and no reference is made to the brands tested. Conclusions: Processing meat and fish products poses a serious obstacle to the reduction of phosphorus intake. The current regulatory framework does not assist us in the objective of reducing phosphorus additives, since it considers them safe for public consumption. Overcoming these barriers requires a coordinated effort to demonstrate that a high intake of these additives may be harmful to the general population and it should be more closely examined by regulators. [ABSTRACT FROM AUTHOR]
Abstract (Spanish):	Introducción y objetivos: La adición de aditivos fosfóricos en el procesamiento de carnes y pescados implica una sobrecarga de fósforo que no podemos cuantificar a través del etiquetado ni de las tablas de composición de alimentos. Analizamos este incremento mediante la determinación por espectrofotometría del fósforo contenido en estos productos. Material y método: Determinamos el cociente fósforo/proteínas en productos cárnicos y pescados frescos y con distintos grados de procesamiento mediante espectrofotometría (fósforo) y método Kjeldahl (proteínas). Contrastamos estos resultados con los reflejados en las tablas de composición de alimentos. Resultados: El cociente fósforo/proteínas es superior en los productos cárnicos procesados (15,83 mg/g) que en los rebozados (11,04 mg/g) y congelados (10,5 mg/g), siendo más reducido en productos cárnicos frescos (8,41 mg/g) y refrigerados (8,78 mg/g). El pescado blanco fresco presenta un cociente fósforo/ proteínas de 8,58 mg/g, mientras que en el congelado se incrementa en un 22 % (10,3 mg/g) y en el rebozado en un 46 % (12,54 mg/g). La información de las tablas es pobre y confusa, sin referencia a las marcas analizadas. Conclusiones: El procesamiento de los productos cárnicos y pescados supone un serio obstáculo para la reducción del consumo de fósforo. El actual marco regulador no favorece el objetivo de reducir el uso de los aditivos fosfóricos al considerarlos seguros para el consumo público. Superar estas barreras implica esfuerzos coordinados para demostrar que el consumo alto de estos aditivos puede ser perjudicial para la población general y debe ser objeto de un mayor escrutinio por los reguladores. [ABSTRACT FROM AUTHOR]
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Database:	MedicLatina

Description
Abstract:	Introduction and objectives: The use of phosphate additives in meat and fish processing leads to a phosphorus overload that we cannot quantify through labelling or food composition tables. We analysed this increase by measuring phosphorus content in these products by spectrophotometry. Materials and method: We determined the phosphorus/protein ratio in meat and fish products with varying degrees of processing by spectrophotometry (phosphorus) and the Kjeldahl method (proteins). We contrasted these results with those reflected in the food composition tables. Results: The phosphorus/ protein ratio was higher in processed meat products (15.83mg/g) than in battered (11.04mg/g) and frozen meat products (10.5mg/g), and was lower in fresh (8.41mg/g) and refrigerated meat products (8.78mg/g). Fresh white fish had a phosphorus/protein ratio of 8.58mg/g, while in frozen white fish it increased by 22% (10.3mg/g) and battered, by 46% (12.54mg/g). The information in the tables was poor and confusing, and no reference is made to the brands tested. Conclusions: Processing meat and fish products poses a serious obstacle to the reduction of phosphorus intake. The current regulatory framework does not assist us in the objective of reducing phosphorus additives, since it considers them safe for public consumption. Overcoming these barriers requires a coordinated effort to demonstrate that a high intake of these additives may be harmful to the general population and it should be more closely examined by regulators. [ABSTRACT FROM AUTHOR]
ISSN:	02116995
DOI:	10.3265/Nefrologia.pre2013.Sep.12168