Food products in the United States often include phosphate content but it is rare that the addition is described for consumers, according to data published in the Journal of Renal Nutrition.
Further, findings revealed lecithin may not be correlated with increased phosphorus content in food products.
“Previously, the [United States Department of Agriculture] USDA’s Branded Foods Product Database has been used to explore the prevalence of potassium-based additives and how sodium content claims impacts potassium additive use, however to the best of our knowledge, phosphorus additive