End-stage renal disease (ESRD) patients who participated in an educational program to limit their intake of foods and additives that contain phosphorus lowered their blood levels of the mineral. Dietitians at the MetroHealth Medical Center and Case Western Reserve University tested to see if educational intervention about hyperphosphatemia led to patients lowering their intake of processed and fast foods, which contain high levels of phosphorus.

The results of the study found serum phosphorus levels dropped 1.0 mg/dL in patients who took part in the educational intervention program and only 04. mg/dL in patients who did not. The team who conducted the study added more research should be done to further examine preventing and treating hyperphosphatemia in kidney disease patients, such as mandating phosphorus content on food labels.

This article originally appeared in the March 2009 issue of AAKP Diet Tips & Bits.