No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Phosphates in Processed Foods Equals Inflammation in GI Tract

Journal of Gluten Sensitivity Summer 2016 Issue


Phosphate. Image: CC--Rawen Balmaña

Celiac.com 07/18/2016 - Dietary phosphorus occurs naturally in dairy foods, animal meats, and legumes but according to the Institute of Medicine, high levels of phosphorus can be a contributor to cardiovascular, kidney and osteoporosis disorders.

While phosphorus is considered an essential nutrient, the increased amounts found in processed foods via additives like anti-caking agents, stabilizers and leavening agents or acidifiers does not have to be stated on the nutrition label. Individuals following a gluten-free diet need to consider the health implications of phosphates found in processed foods eaten regularly in their diet. Reducing carbonated beverages is the best way to reduce phosphorus levels in the diet. Extra attention needs to be paid to the ingredient statement on foods.

Ingredient statements may include these declarations: tri-calcium phosphate, tri-magnesium phosphate, disodium phosphate, di-potassium phosphate. Just because the label states "natural" or "organic" does not mean it is a healthy food for daily consumption. Fresh is best!

Ads by Google:

Here is a guide to where phosphates can be found in gluten-free processed foods:

  • Baked goods- cake mixes, donuts, refrigerated dough (pyrophosphates are used for leavening and as a dough "improver")
  • Beverages- phosphoric acid in colas (acidulant), pyrophosphate in chocolate milk to suspend cocoa, pyrophosphate in buttermilk for protein dispersion, tri-calcium phosphate in orange juice for fortification, tetra-sodium phosphate in strawberry flavored milk to bind iron to pink color
  • Cereals- phosphate in dry cereals to aid flow through extruder, fortification of vitamins
  • Cheese- phosphoric acid in cottage cheese to set acidification, phosphate in dips, sauces, cheese slices and baked chips for emulsifying action and surface agent
  • Imitation Dairy Products (non-dairy products)- phosphate as buffer for smooth mixing into coffee and as anti-caking agent for dry powders
  • Egg Products- phosphate for stability and color + foam improvement
  • Ice Cream- pyrophosphate to prevent gritty texture
  • Meat Products- tri-phosphate for injections into ham, corned beef, sausage, franks, bologna, roast beef for moisture
  • Nutrition Bars & Meal Replacement Drinks- phosphates for fortification and microbiological stability
  • Potatoes- phosphate in baked potato chips to create bubbles on the surface, pyrophosphate in French fries, hash browns, potato flakes to inhibit iron induced blackening
  • Poultry- tri-phosphate for moisture and removal of salmonella and campylobacter pathogens
  • Pudding & Cheesecakes- phosphate to develop thickened texture
  • Seafood- tri-phosphate in shrimp for mechanical peeling, pyrophosphate in canned tuna and crab to stabilize color and crystals, surimi (crab/sea sticks) tri-phosphate and pyrophosphate as cryoprotectant to protein {surimi contains gluten and is not recommended for gluten-free diets]

Hyperphosphate levels can contribute to muscle aches, calcification of coronary arteries and skeletal issues. Many food companies do not provide phosphorus analysis information because it is not required on the label but here is a representative sample of phosphorus levels in some commonly consumed on a gluten-free diet.

Peanuts (1 ounce) 150 mg
Yogurt (1 cup) 300 mg
M&M Peanuts (1.74 oz pkg) 93 mg
Rice Krispies Cereal (1 cup) 200 mg

Dietary recommendations for an adult for Phosphorus is 800 to 1000 mg.

Celiac.com welcomes your comments below (registration is NOT required).










Related Articles

  • Gluten-Free Safety Starts Here How many of us have suffered from cross contamination? Most celiacs have felt the side effects of getting gluten in their food.... [READ MORE]
  • Vitamin B12 and Celiac Disease Vitamin B12 is a group of cobalt containing compounds described by Alan R.... [READ MORE]
  • Food Allergies and Sensitivities: Is Gluten an Underlying Factor? Is the rate of food sensitivity and allergy growing? Or are we just more concerned about it because children experience anaphylactic crisis, sometimes even dying from exposure to peanuts, strawberries, and all the other foods that most of us think of as harmless? Even if the rates are growing, what is the cause? And should we, in the gluten sensitive community, be concerned about developing such allergies? After all, celiac patients were often told that there was no greater risk of developing IgE food allergies among those with celiac disease than is experienced by the general population (1, 2).... [READ MORE]
  • Lectins Are Toxins Lectins are carbohydrate binding proteins which promote inflammatory responses like Crohn's disease, systemic lupus, asthma, and rheumatoid arthritis.... [READ MORE]


3 Responses:

 
Pippy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
26 Jul 2016 8:00:56 AM PDT
This is fascinating! I do not ingest much processed food, but now, I think now it will be zero. I want more article like this!

Thank you!

 
Hilary Adams
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
27 Jul 2016 3:24:39 AM PDT
While I'd really like to know more about the phosphate relationship and a gluten free diet, this was not a well written article or it was edited too much for easy comprehension. The connection with too much phosphorous wasn't clear until the end of the article.

 
admin
( Author)
said this on
27 Jul 2016 2:26:36 PM PDT
Ok, so the article does make it clear, but just does so at the end? Ok....




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I haven't seen mine yet, but I got a recommendation from a friend who's son has celiac. When I called the large practice, the scheduler recommended seeing another dr who specializes in celiac. Perhaps ask around?

Thank you very much for your replys! What do you think about getting tested for candida? I was rx d several Anti biotic when this all started!

That ad made me cry. It was so beautiful! I still feel like a sad child sometimes when I go somewhere and there's nothing I can eat. My extended family does not understand at all, and I always have to bring my own food. I know lots of people have to do this too, but sometimes I feel like a...

Hi Christiana, thanks for the reply. I am both interested in the outcome of this story for curiousity and for how it relates a bit to me, Is your pain and pressure similar to the feeling of all your insides about to slide out onto the ground? It is similar to carrying a baby in the third tr...

In comes SIBO Girl to join Captain NCGS One other thought: have you looked at the possibility of having small intestine bacterial overgrowth (SIBO)? The pain you are feeling may be related to bloating pressure, which, if it is caused by SIBO, would continue after the removal of gluten be...