A recent study suggests that phosphate additives, commonly used to preserve and enhance the flavor of processed packaged foods, may increase blood pressure. This is due to causing the protein FGF23 to build up in the blood and infiltrate key brain areas, such as the brain stem, that regulate blood pressure.
FGF23, a fibroblast growth factor protein triggered by inorganic phosphates in processed foods, can elevate blood pressure when consumed in large amounts. It accumulates in the blood and can cross into key brain regions, activating specific receptors that increase sympathetic nerve activity, ultimately leading to hypertension.
The study primarily concerns inorganic phosphates, which are absorbed at over 90% during digestion from processed foods, compared to organic phosphates in vegetables, where only 40-60% are absorbed, making inorganic phosphates more likely to accumulate to harmful levels in the blood.
Inorganic phosphate additives, widely used as preservatives and flavor enhancers in processed foods and cola drinks, are highly absorbable, posing greater risks than organic phosphates. While these additives help preserve and emulsify ingredients in ultra-processed foods, excessive phosphate intake can disrupt the calcium-to-phosphorus ratio, potentially leading to weakened bones, kidney damage, and heightened risk of heart issues.
Phosphates are vital minerals essential for bodily processes such as DNA formation, cellular structure, forming strong bones, and generating energy. When consumed as part of a balanced diet rich in animal and plant proteins, whole grains, fruits, and vegetables, phosphates pose no concern. However, excessive phosphorus in the blood can pose serious health risks.
A routine blood test can measure phosphorus levels in your blood, with a normal range for adults being 2.5 to 4.5 mg/dL. Elevated phosphorus, or levels above 4.5 mg/dL, is considered high, and reducing dietary phosphorus intake is a key step for managing this condition.
To view the original scientific study click below:
High Dietary Phosphate Intake Induces Hypertension and Sympathetic Overactivation Through Central Fibroblast Growth Factor Receptor Signaling
