Abstract: TH-PO544
A Crossover Study of Continuous Intake of the Different Phosphorus Bioavailability Meal in Healthy Japanese
Session Information
- Bone and Mineral Metabolism: Basic
November 07, 2019 | Location: Exhibit Hall, Walter E. Washington Convention Center
Abstract Time: 10:00 AM - 12:00 PM
Category: Bone and Mineral Metabolism
- 401 Bone and Mineral Metabolism: Basic
Authors
- Narasaki, Yoko, Tokushima University, Irvine, United States
- Yamasaki, Michiyo, Tokushima University, Irvine, California, United States
- Katsumoto, Misaki, Tokushima University, Irvine, California, United States
- Taketani, Yutaka, Tokushima University, Irvine, California, United States
Group or Team Name
- Tokushima University
Background
Dietary phosphorus (P) management based on its bioavailability is crucial to prevent and treat the risk of cardiovascular disease and mortality in both general population and chronic kidney disease (CKD) patients. Our previous study has demonstrated that P bioavailability in various independent foods as the relative value of sodium P supplement. However, it reminds unclear that P bioavailability in mixed meal. Thus, we conducted the short-term dietary intervention study that ingested mixed meal consisting of different P bioavailability foods.
Methods
We conducted an open-label crossover study of 4 different test meals consumed for 5 days by 5 men and 5 women healthy young subjects, aged 20-30 years old. We obtained multiple points of blood and 24 h urine samples at before and after each intervention. Each meal was designed to have the same amount of P (1,200 mg/d) and only a half of P (600 mg/d) sources varied as test foods: soybean and tofu, pork and ham, milk and process cheese, and sodium P supplement for low, medium, high, and control P bioavailability test food, respectively.
Results
After continuous ingestion of high P bioavailability meal, fasting serum intact fibro blast growth factor 23 (iFGF23) levels increased, accompanied with decrease in serum 1,25-dihydroxyvitamin D levels and urinary P excretion [Figure 1]. Additionally, serum P and iFGF23 levels were lower in low P bioavailability meal compared with other test meals throughout the day. These results indicate consuming higher P bioavailability food results higher increase of iFGF23 which reflect more severe P burden.
Conclusion
Habitual ingestion of low P bioavailability food decreases P burden despite equivalent amount of P and may contribute to reduce the risk of disease and mortality in CKD patients.
Funding
- Private Foundation Support