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Abstract: TH-PO801

Phosphorus Content and Phosphorus-to-Protein Ratio Among Plant-Based Protein Products

Session Information

Category: Health Maintenance‚ Nutrition‚ and Metabolism

  • 1400 Health Maintenance‚ Nutrition‚ and Metabolism


  • Burstad, Kendal M., University of Minnesota Twin Cities, Minneapolis, Minnesota, United States
  • Fons, Alexandria, University of Minnesota Twin Cities, Minneapolis, Minnesota, United States
  • Hill Gallant, Kathleen M., University of Minnesota Twin Cities, Minneapolis, Minnesota, United States

Plant-based eating is of growing interest in management of CKD due to several reasons, including the proposed lower P bioavailability from plant sources. However, few data are available on the P content of emerging plant-based products. In this study, we aimed to quantify P in several popular food categories of plant-based foods (soy or other pulse-based) and compared to their animal protein counterparts. Our results for plant-based dairy and ground beef alternatives were presented at the National Kidney Foundation Spring Clinical Meeting 2022 and overall showed that P content and P-to-protein ratio were lower in soy- compared to pulse-based products, and soy products were comparable to their animal protein counterparts.


Here, we present results for plant-based chicken/turkey, sausage/bacon, yogurt/cheese, and other popular soy/pulse products. Products were prepared according to package directions, freeze-dried, ashed and analyzed for P content using MP-AES.


Analyzed P content ranged from 116-196 mg P/100g, 80-293 mg P/100g, and 5-346 mg P/100g for plant-based chicken/turkey, bacon/sausage, and yogurt/cheese products, respectively. For comparison, P content from animal sources in the categories of chicken/turkey, bacon/sausage, and yogurt/cheese ranged from 125-273 mg P/100g, 122-237 mg P/100g, and 105-1223 mg P/100g. Analyzed P content of other soy products (i.e., tofu, tempeh, etc.) ranged from 145-571 mg P/100g and of other pulse products (i.e., chickpea, green lentils, etc.) ranged from 52-166 mg P/100g. Nine of the 40 products analyzed had least one inorganic phosphate additive listed on the label.Total P content of plant-based chicken/turkey alternatives was lowest in pulse-based products, but the P-to-protein ratio was lowest in a soy-based chicken product (3.8 mg/g). Total P content of soy-based cheese products was lower than pulse- or animal-based. However, these soy-based cheeses contained no protein, and animal- and pulse-based cheese products had the highest P-to-protein ratios of all food studied, 85.6 mg/g and 103.6 mg/g.


These data show the wide variation in P content and P-to-protein ratio of both plant-based products and their animal-based counterparts. Further quantification and reporting of P content in emerging plant-based products is needed for appropriate recommendations for patients with CKD.


  • NIDDK Support