Figure 11.13 Different types of phosphate-containing compounds in foods.

Current food tables and other sources of food composition data routinely provide only a single value for total phosphate and become virtually meaningless in the case of grains, legumes, fruits, and vegetables. Many (but not all) of these foods provide relatively little bioavailable phosphate, currently available food composition information and practice guidelines (ADA, 1998) notwithstanding. Milk (1.0 mg/g) and dairy products are major phosphate sources. Particularly concentrated sources are hard cheeses such as cheddar (5.1 mg/g) and Swiss cheese (6.1 mg/g). Smaller amounts ...

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