According to a recent study, patients with end-stage renal disease (ESRD) who took part in an education program to limit their intake of phosphorus-containing food additives lowered their blood levels of the chemical.  Patients with moderate to severe kidney disease tend to develop hyperphosphatemia (abnormally high concentration of phosphates in the blood).  To prevent this condition, patients with ESRD limit their intake of foods that are naturally high in phosphorus.  However, additives that contain phosphorus are increasingly being used in processed and fast foods. 
 
Individuals in the program were taught how to avoid foods with phosphorus additives when purchasing groceries or dining at fast food restaurants.  Those in the program were able to lower their phosphorus levels by a greater amount compared with individuals who received no education.  The researchers stressed patients with ESRD need to learn about both naturally occurring phosphorus and phosphorus-containing additives.

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