Nutrient Information: Phosphorus, P
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Nutrient Information
| Nutrient Key Information | |||
| Nutrient Name: | Phosphorus, P | ||
| Nutrient Category: | Minerals | ||
| Unit Name: | mg | ||
| Nutrient Summary: | Phosphorus is a major component of bones and teeth. Its main function is to maintain a normal pH value in the body. It involves metabolic processes to make energy for the body. | ||
| Nutrient Function: |
• Phosphorus plays key role in bone growth and health. It helps bone formation and development. • Acid and alkali pH value balance • Temporarily store and transfer energy derived from metabolism • Dietary phosphorus supports tissue growth • Phospholipids is a component of cell membrane structure and a key body energy source • Plays key roles in regulation of gene transcription, activation of enzymes |
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Food Sources
• Dairy products: the phosphorus density of cow milk is higher than most of other foods, and its phosphorus bioavailability is also quite higher.
• Whole grain, enriched, and fortified cereals and breads.
• Seed, beans, peas, Nuts (such as cashews): they contain phytic acid also called phytate (a form of phosphorus), which require phytase (existing in other foods such as yeasts) to be absorbed.
• Eggs yolk, meat, poultry, fish
• Vegetables: such as potatoes and asparagus
• Soft drinks containing phosphoric acid
Note:
1) many processed foods contain phosphorus additives for the purpose of moisture retention, color retention, smoothness, and binding.
2) dietary intake of phosphorus appears to be affected more by total food intake, and less by differences in food composition. There is about 62 mg/100 kcal.
3) Calcium from foods and supplements can bind to some of the phosphorus in foods and prevent its absorption.
• Whole grain, enriched, and fortified cereals and breads.
• Seed, beans, peas, Nuts (such as cashews): they contain phytic acid also called phytate (a form of phosphorus), which require phytase (existing in other foods such as yeasts) to be absorbed.
• Eggs yolk, meat, poultry, fish
• Vegetables: such as potatoes and asparagus
• Soft drinks containing phosphoric acid
Note:
1) many processed foods contain phosphorus additives for the purpose of moisture retention, color retention, smoothness, and binding.
2) dietary intake of phosphorus appears to be affected more by total food intake, and less by differences in food composition. There is about 62 mg/100 kcal.
3) Calcium from foods and supplements can bind to some of the phosphorus in foods and prevent its absorption.
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Sample Foods High in: Phosphorus, P |
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| Food Description | Nutrient Amount1 | Daily Value%2 | |
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Seeds, pumpkin and squash seed kernels, roasted, without salt
Category: Nut and Seed Products
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1,174 mg | 167.71% |
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Seeds, sunflower seed kernels, dry roasted, without salt
Category: Nut and Seed Products
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1,155 mg | 165.00% |
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KRAFT FREE Singles American Nonfat Pasteurized Process Cheese Product
Category: Dairy and Egg Products
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923 mg | 131.86% |
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Cheese, parmesan, low sodium
Category: Dairy and Egg Products
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807 mg | 115.29% |
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Soybeans, mature seeds, dry roasted
Category: Legumes and Legume Products
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649 mg | 92.71% |
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Nuts, cashew nuts, oil roasted, without salt added
Category: Nut and Seed Products
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531 mg | 75.86% |
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Beef, variety meats and by-products, liver, cooked, braised
Category: Beef Products
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497 mg | 71.00% |
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Egg, yolk, raw, fresh
Category: Dairy and Egg Products
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390 mg | 55.71% |
1 Nutrient amount is in 100 gram food
2 Use Female 31-50 years old as Daily Value reference
2 Use Female 31-50 years old as Daily Value reference
| Additional Nutrient Information | |
| Nutrient Summary | Phosphorus is a major component of bones and teeth. Its main function is to maintain a normal pH value in the body. It involves metabolic processes to make energy for the body. |
| Deficiency Health Effects |
Phosphorus deficiency is generally not a problem. If it does occur, here are some adverse effects: • Anorexia • Anemia • Muscle weakness • Bone pain, soft and deformed bones • Higher risk of infection Phosphorus absorption can be reduced by aluminum-containing antacids and pharmacological doses of calcium carbonate when the body phosphorus level is high. |
| Effects if Above Upper Limit |
The phosphorus absorption efficiency doesn't decrease by the serum phosphorus high level in the body. If a person has chronic kidney problem, phosphate cannot be excreted via urine efficiently. Excess phosphorus intake from any source can result in hyperphosphatemia. The potential adverse effects of high phosphorus level in the body are: • Reduced calcium absorption capability • Calcification of non-skeletal tissues, particularly the kidneys • High intakes of polyphosphates found in additives may interfere with the absorption of iron, copper, and zinc. Some concerns are raised for high phosphorus intake because of the phosphoric acid in some soft drinks and phosphate additives contained in some processed foods. |
| External References |
Learn more at: • The National Academies of Science, Engineering, Medicine publication: Dietary Reference Intakes • NIH (National Institutes of Health) Article: Phosphorus |
| Daily Value Age Group | Recommended Daily Values | Daily Value Upper Limits |
| Toddler 1 to 3 years old: | 460 mg | 3,000 mg |
| Child 4 to 8 years old: | 500 mg | 3,000 mg |
| Male 9 to 13 years old: | 1,250 mg | 4,000 mg |
| Male 14 to 18 years old: | 1,250 mg | 4,000 mg |
| Male 19 to 30 years old: | 700 mg | 4,000 mg |
| Male 31 to 50 years old: | 700 mg | 4,000 mg |
| Male 51 to 70 years old: | 700 mg | 4,000 mg |
| Male Senior 71 or older: | 700 mg | 3,000 mg |
| Female 9 to 13 years old: | 1,250 mg | 4,000 mg |
| Female 14 to 18 years old: | 1,250 mg | 4,000 mg |
| Female 19 to 30 years old: | 700 mg | 4,000 mg |
| Female 31 to 50 years old: | 700 mg | 4,000 mg |
| Female 51 to 70 years old: | 700 mg | 4,000 mg |
| Female Senior 71 or older: | 700 mg | 3,000 mg |
| Female Pregnancy (>18): | 700 mg | 3,500 mg |
| Female Lactation (>18): | 700 mg | 4,000 mg |
| FDA (Based on 2000 calorie daily diet): | 1,250 mg |
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The nutrient Dietary Reference Intakes and nutrition facts is from Institute of Medicine of National Academies 2006. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press. https://doi.org/10.17226/11537 |
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Nutrition facts knowledge are based on U.S. FOOD & DRUG Administration Nutrition Education Resources & Materials. https://www.accessdata.fda.gov/scripts/interactivenutritionfactslabel/ |
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Nutrition facts knowledge are based on National Institutes of Health Dietary Supplement Fact Sheets. https://ods.od.nih.gov/factsheets/list-all |
| Disclaimer | The nutrient information provided here should not take the place of medical advice. We encourage you to talk to your healthcare providers (such as your doctor) about your dietary requirements which are best for your overall health. We also recommend you to read organization or professional reference documents or articles mentioned, but not limited to, in this page. Any mentions and reference links in this page don't represent our endorsement of their services and advice. |