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Phosphorus, beverages, and chronic kidney disease
Authors Di Iorio B, Di Micco, Torraca, Sirico
Received 23 June 2012
Accepted for publication 31 July 2012
Published 18 October 2012 Volume 2012:4 Pages 67—69
DOI https://doi.org/10.2147/NDS.S35290
Checked for plagiarism Yes
Review by Single anonymous peer review
Peer reviewer comments 2
Biagio Di Iorio, Lucia Di Micco, Serena Torraca, Maria Luisa Sirico
Nephrology-Medicine Department, "A Landolfi" Hospital, Solofra, Italy
Abstract: Phosphate is present in food in two forms, ie, organic and inorganic phosphate salts, which are naturally present in food and as phosphates added for industrial and commercial reasons. There is also a high content of added phosphate in beverages, and phosphates in this form are highly absorbable. The real content of phosphate contained in beverages is often unrecognized, and nephrologists do not always take into account the amount of phosphorus that patients ingest in this form.
Keywords: phosphorus, beverages, additive, diet
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