Phosphorus

Phosphorus (P) is an essential mineral that is found in all cells within the body. The body of the human adult contains about 400-500 g. The greatest amount of body phosphorus can be found primarily in bone (85%) and muscle (14%). The major building blocks of biology are covalent molecules, polymers, proteins, polysaccharides, and phosphorus-containing nucleic acids. Deoxyribonucleic acid (DNA) and ribonucleic acid (RNA) are polymers based on phosphate ester monomers. The high-energy phosphate bond of ATP is the major energy currency of living organisms. Cell membranes are composed largely of phospholipids. The inorganic constituents of bone are primarily a calcium (Ca) phosphate salt called hydroxyapatite. A variety of enzymatic activities are controlled by alternate phosphorylation and dephosphorylation of proteins. The metabolism of all major metabolic substrates depends on the functioning of phosphorus as a cofactor in a variety of enzymes and as the principal reservoir for metabolic energy.

Deficiencies: Dietary phosphorus absorption is about 60-70%; any excess absorbed is readily excreted in the urine. Since renal conservation of phosphorus occurs quite efficiently on low phosphorus diets, a deficiency rarely occurs in a healthy population. However, various disease states or conditions (e.g., GI malabsorption, diabetes, renal tubular dysfunction, antacid abuse, and premature birth) can be associated with hypophosphatemia and depleted phosphorus stores.

Diet recommendations: Except for infants, the Recommended Dietary Allowance (RDA) for phosphorus is equal the RDA for calcium. The RDA levels for P are as follows:

	Age (years)	mg/day
Infants	0 - 0.5	300
	0.5 - 1.0	500
Children	1 - 10	800
Males/Females	11 - 24	1200
	25+	800
Pregnancy/Lactation		1200

Food Sources: Phosphorus is found widely distributed in foodstuffs. In the United States, the average daily intake is about 1500 mg for males and 1000 mg for females. In general, food sources rich in protein (milk, meat, eggs, legumes and grains) are also high in phosphorus. The relative contribution of food groups to phosphorus intake are: 60% from milk, meat, poultry, fish, and eggs; 20% from cereals and legumes; 10% from fruits and fruit juices; 4% from alcoholic beverages; and 3% from soft drinks and other beverages.

Toxicity: A diet containing >2:1 dietary ratio of phosphorus to calcium can cause hypocalcaemia and secondary hyperparathyroidism with excess bone resorption and bone loss in animals. Typical human diets in the United States frequently exceed the recommended ratio; however, these diets are not beved to be harmful unless calcium intake is also very low. Elevated serum phosphorus levels (hyperphosphatemia) can occur in patients with renal failure due to a poor ability to excrete phosphorus in the urine.

For further information:

Allen, L.H. & Wood, R.J. (1994) Calcium and phosphorus. In: Modern Nutrition in Health and Disease (Shils, M.E., Olson, J.A., & Shike, M., eds.), 8th ed., pp. 144-163. Lea & Febiger. Philadelphia, PA

Berner, Y.N. & Shike, M. (1988) Consequences of phosphate imbalance. In: Annual Reviews of Nutrition (Olson, R.E., Beutler, E. & Broquist, H.P., eds.) vol 8., pp. 121-148.

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