An inorganic compound typically used as a leavening agent in foods.
Intake of phosphates has more than doubled since the 1990's to over 1,000 mg a day, higher than the 700 mg/day average recommended by the Institute of Medicine. Consuming excess phosphates has been linked to cardiovascular disease and calcium deposits and hardening of the arteries in the heart which can lead to an increased risk of heart attacks. Higher intakes of phosphates have also been linked to a negative impact on bone health.
Phosphate Additives in Food—a Health Riskhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3278747/
Understanding sources of dietary phosphorus in the treatment of patients with chronic kidney diseasehttps://pubmed.ncbi.nlm.nih.gov/20093346/
Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride.https://www.ncbi.nlm.nih.gov/books/NBK109813/
High dietary phosphorus intake is associated with all-cause mortality: results from NHANES III1,2,3https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3893724/
Increasing dietary phosphorus intake from food additives: potential for negative impact on bone healthhttps://pubmed.ncbi.nlm.nih.gov/24425727/
Relations of serum phosphorus and calcium levels to the incidence of cardiovascular disease in the communityhttps://pubmed.ncbi.nlm.nih.gov/17502528/