Background

• Phosphorus is a mineral found in many foods, such as milk, cheese, grains, dried beans, peas, colas, nuts, and peanut butter. Phosphate is the most common form of phosphorus. In the body, phosphate is the most abundant intracellular anion. It is critical for energy storage and metabolism, the utilization of many B-complex vitamins, the buffering of body fluids, kidney excretion of hydrogen ions, proper muscle and nerve function, and maintaining calcium balance. Phosphorus is vital to the formation of bones and teeth, and healthy bones and soft tissues require calcium and phosphorus to grow and develop throughout life. Inadequate intake of dietary phosphate can lead to hypophosphatemia (low levels of phosphate in the blood), which can lead to long-term potentially serious complications. Conversely, excess phosphate intake can lead to hyperphosphatemia (high blood phosphorus levels), which occurs particularly in people with impaired kidney function and can lead to potentially serious electrolyte imbalances, adverse effects, or death.
• In adults, phosphorus makes up approximately 1% of total body weight. It is present in every cell of the body, although 85% of the body's phosphorus is found in the bones and teeth.
• Phosphates are used clinically to treat hypophosphatemia and hypercalcemia (high blood calcium levels), as saline laxatives, and in the management of calcium-based kidney stones. They may also be of some benefit to patients with vitamin D-resistant rickets, multiple sclerosis, and diabetic ketoacidosis (a very serious complication in which the body only uses fatty acids as fuel and produces acidic ketone bodies).
• Based on the potential for side effects associated with high blood levels of phosphorus, phosphorus supplementation should be done only under medical supervision.

References

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