Phosphates are compounds with a phosphorus-containing chemical group. Phosphates are present in the food system both from naturally occurring, organic compounds such as phytic acid, and from inorganic components of food additives. Phosphate content is higher in processed foods compared to naturally occurring levels.
Inorganic phosphates, taken in via food additives, raise serum phosphate, or phosphate levels within the blood, moreso than naturally occurring phosphates. High-normal serum phosphate is associated with increased risk of damage to blood vessels in the general population. Additionally, intake of inorganic phosphates presents a health risk for patients with chronic kidney disease, for whom it is associated with increased mortality.
There are currently no regulations that require labelling of phosphate levels within foods.
Emulsified spreads, cheese, coffee whitener, breakfast cereal, prepared vegetables, fruit juice concentrate, cola drinks