Phosphorus

Question 1

2nd most abundant mineral

Answer 1

Phosphorous (85% skeleton, 14% soft tissue)

Question 2

Inorganic phosphate

Answer 2

phosphoric acid (absorbed to greater extent than organic which occur naturally in whole foods)

Question 3

Fibroglast growth factor 23 (FGF23)

Answer 3

bone derived hormone suppressing phosphate reabsorption and vitamin d hormone synthesis

Question 4

which carrier transports three sodium ions for each phosphate

Answer 4

sodium-phosphate, Na-1-Pi (cotransporter NaPi2b)

Question 5

phosphorus food sources

Answer 5

milk, yogurt, cheeses, eggs, chicken, nuts, seeds, legumes

Question 6

what is phosphorus used in ultra processed food?

Answer 6

emulsification, pH stability, moisture regulation, color (preservative) found as inorganic phosphate

Question 7

Inorganic phosphate

Answer 7

Most bioavailable, used in a lot for ultra processed food, may be getting too much

Question 8

Nova classification (Nova I-Nova IV)

Answer 8

Nova I - unprocessed
Nova IV - ultra processed foods

Question 9

whole food or UPF need enzymes to liberate from food?

Answer 9

whole food

Question 10

Phytates

Answer 10

from plant - stomach problems - soaking/sprouting leaches out phytates

Question 11

increased PTH

Answer 11

increases phosphate uptake/resorption

Question 12

increased FGF

Answer 12

decreased phosphate uptake/resorption

Question 13

Regulation and homeostasis which organs

Answer 13

parathyroid, bone, kidney

Question 14

Lower FGF23 secretion

Answer 14

calcitrol syntheisi increases, leading to increased intestinal phorphorus absorption