NEW YORK (Reuters Health) – Educating patients with end-stage renal disease (ESRD) to avoid processed and fast foods prepared with phosphorus-containing additives results in clinically significant improvements in serum phosphorus levels, report investigators at Case Western Reserve University in Cleveland, Ohio.

Hyperphosphatemia associated with impaired renal excretion of phosphorus increases mortality and contributes to atherosclerosis and bone disease, principal investigator Dr. Ashwini R. Sehgal and colleagues explain in the Journal of the American Medical Association for February 11.

Patients with ESRD are taught to limit intake of foods naturally high in phosphorus, such as meats, dairy products, whole grains, and nuts. However, food additives are another significant source of phosphorus. Phosphate salts are used as preservatives, stabilizers and flavor enhancers in prepared and fast foods.

To see if altering consumption of additives would reduce serum phosphorus levels, Dr. Sehgal