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Low Phosphorus Levels & Chronic Renal Failure

May 17, 2011 | By M. Gideon Hoyle

Chronic renal failure is a serious medical condition characterized the progressive loss of normal kidney function. When your kidneys fail, you lose your normal ability to limit the amount of phosphorus, or phosphate, in your bloodstream. To offset this problem and maintain low phosphorus levels, you need to make certain dietary modifications.

Phosphorus and Phosphate

When you consume foods that contain the mineral phosphorus, your body makes a substance called phosphate, which contains a combination of phosphorus and oxygen. You need phosphate to form several essential structures and materials in your body, including DNA, RNA, ATP, or adenosine triphosphate, and your cellular membranes. You also need it to properly process the fats, proteins and carbohydrates in your diet. Under normal circumstances, your kidneys help regulate your phosphate levels by excreting any excess in your urine. However, people with chronic kidney disease lose their ability to properly excrete phosphate, and the resulting buildup of the substance can trigger a condition called hyperphosphatemia.

Kidney Failure and Hyperphosphatemia

Most people with hyperphosphatemia have either chronic or acute kidney failure, according to the "Journal of the American Academy of Physician Assistants." In the majority of cases, at least one other health condition also contributes to the onset of high phosphorus levels. Hyperphosphatemia itself typically produces no outward symptoms. However, increases in your phosphorus levels trigger decreases in your blood's calcium levels, and low blood calcium can trigger bone disease and several other significant health problems.

Reducing Phosphorus Intake

To avoid or ease the effects of hyperphosphatemia, people with impaired kidney function need to lower their intakes of phosphorus to roughly 800 to 1,000 mg per day, according to MayoClinic.com. The average American diet can easily contain twice this amount of the mineral. Foods that are particularly high in phosphorus include milk, ice cream, yogurt, hard cheeses, starchy vegetables such as sweet potatoes and corn, whole grains, organ meats, sardines, chocolate, lentils, cola drinks and a variety of peas and beans. Phosphorus is also commonly added to processed foods in forms that include phosphoric acid, calcium phosphate, tricalcium phosphate and disodium phosphate.

Low-Phosphorus Alternatives

There are a number of low-phosphorus food alternatives for people with kidney failure and/or hyperphosphatemia. These include cottage cheese, cream cheese, butter, unfortified rice milk, refined grain products, starchy vegetables such as potatoes and winter squash, pork, beef, lamb, most types of fish, green beans and non-cola sodas. However, food manufacturers do not have to disclose the phosphorus content of the foods they produce. To ensure that your diet is sufficiently low in phosphorus, seek the help of your doctor and a registered nutritionist. If you have chronic kidney failure, you should also avoid phosphorus-containing supplements and medications. If you have difficulty eliminating sufficient amounts of phosphorus from your diet, your doctor may prescribe a medication that binds to phosphorus and limits the amount you can absorb into your system.

References

Article reviewed by Mia Paul Last updated on: May 17, 2011

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