Phosphorus is an element that can be found in all living organisms, mostly as organically bound phosphates, which makes it an essential macroelement. Phosphorus is in the structure of DNA and RNA, it is also a constituent of compounds with high energy adenosine triphsphate (ATP) and creatine phosphate (CP) and phospholipids which are the structural components of all cellular membranes. 85 – 90 % of total phosphorus is found in bone and teeth in the form of hydroxyapatite.
Although phosphorus is indispensable for the normal functioning of cells, the intake of a large amount of phosphorus in the body can cause certain health problems. The disruption of the calcium and phosphorus ratios in the body can lead to certain hormonal disorders, the excess of phosphorus disrupts the absorption of calcium in the intestine, where as a consequence is the release of calcium from the bones and their softening.
As we know, the food is the main source of phosphorus for all living organisms. For humans, the largest source of phosphorus is meat and meat products, where the origin of phosphorus may be natural and added (as a food additive). In processed meat, phosphates are added as a agents for binding water, to obtain a better texture of the product, for the emulsification of fats, to retain the color of the meat, to prevent oxidation of fatty acids and to stabilize the pH value. Due to the increasing use of phosphates in the production of meat and meat products, the intake of phosphorus in the body increases, and hence the risk of some metabolic disorder.
In order to prevent the excessive use of phosphates in the diet, each country has a National Regulation that prescribes the maximum content of phosphorus in food. In our country, Rulebook on additives that can be used for food production prescribes added phosphorus content phosphorus (as P2O5) can be added in meat products up to 5.00 g in 1 kg meat. Unlike the National Regulation in some countries, which allows a total phosphorus content (as P2O5) of up to 8 g in 1 kg of meat, our National Regulation has not yet prescribed the permissible total phosphorus content in meat and meat products.
MSc Emilija Gjorgieva,
Master of Chemical Sciences
