@article{oai:nsg.repo.nii.ac.jp:00004720,
 author = {Ito, Naoko and Kitabayashi, Kou and Yamazaki, Takako and Nagai, Toru},
 issue = {2},
 journal = {Niigata journal of health and welfare, 1346-8782},
 month = {},
 note = {application/pdf, 論文(Article), Among patients with chronic kidney disease (CKD), it is very important to control serum phosphate levels. Elevated serum phosphorus is a major etiologic factor associated with increased cardiovascular morbidity and mortality secondary to osteoporosis or calcification of blood vessels in these patients. To prevent excessive phosphorus intake, it is better to reduce the amount of dietary phosphorus intake; however, foods containing large amounts of phosphorus generally also include large amounts of protein. Therefore, minimizing phosphorus intake should not involve an avoidance of any and all foods containing phosphorus. In recent years, processed foods have become widely available and phosphorus intake from processed foods with phosphorus additives has increased. Since the bioavailabilities of phosphorus in plant-based foods, animal-based foods, and food additives are different, it is necessary to consider the origin of the phosphorus being ingested. However, it seems that clear evidence regarding phosphorus bioavailability has yet to be obtained.},
 pages = {83--99},
 title = {Dietary phosphorus and phosphorus management in patients with chronic kidney disease},
 volume = {18},
 year = {2018}
}