and poultry often is treated with marinades or injections that contain
phosphate salts. Those phosphate salts, and the potassium and
phosphorus they introduce to the meat, may post a risk for patients
with weak kidneys, according to a paper in the Clinical Journal of the
American Society of Nephrology.
The paper's authors, Dr. Richard Sherman , a medical doctor, and Dr.
Ojas Mehta, a dentist, measured the phosphorus, potassium and protein
content of 36 uncooked meat and poultry products, according to an
abstract of the paper posted on the journal's Web site.
They found that products that reported the use of additives had an
average phosphate-to-protein ratio 28 percent greater than
The potassium content in foods with additives varied widely;
additive-free products had less than 387 mg per 100 g of protein, whereas
five of the 25 products with additives contained at least 692 mg per
100 g of protein and a maximum 930 mg per 100 g.
Most — but not all — foods with phosphate and potassium additives
reported the additives in an unquantified manner on the labeling; eight
of 25 enhanced products did not list the additives at all.
An article on the ScienceDaily Web site notes that kidney patients must
watch their intake of both phosphates and potassium. Both chemicals can
cause premature, sudden death in patients with weak kidneys.