P1861ARTIFICIAL PHOSPHATE- HOW DIFFICULT IS IT TO AVOID IT?

Abstract

Abstract Background and Aims Hyperphosphataemia has been independently associated with increased morbidity and mortality across the lifecycle of chronic kidney disease. Dietary phosphate restriction is the corner stone of hyperphosphataemia management. Traditionally the focus was on limiting foods that are naturally high in phosphate such as meats, dairy, wholegrain and nut products. However, phosphate-containing additives are a growing concern. Artificial phosphates are thought to be readily absorbed by the body and are increasingly being added to processed foods, at a time when there is an increased desire and reliance on convenience foods. It has been shown that educating patients with end stage renal disease to avoid phosphate-containing food additives can result in a modest but clinically significant improvement in serum phosphorus levels. 1 The aim of this study was to evaluate how feasible it is for a patient to source convenience packaged cooked meats/poultry that are free from artificial phosphate and if such products are a suitable option for the renal patient in relation to salt and protein content. Method Data was manually collected in a branch of the five leading supermarket chains. The ingredient list of each product food label was checked for artificial phosphate (phos), artificial potassium (K) or the corresponding E numbers and the nutrition table examined for salt and protein content (per 100g / 25g portion or slice). The price was checked in store and manually calculated per 7g protein exchange. Results