HEART DISEASE AND PHOSPHATE RICH FOODS
Researchers
have discovered why phosphate rich foods can increase blood pressure and
promote vascular calcifications.
When the
level of FGF23 is raised, as through a high phosphate diet, calcium and sodium
accumulate, putting strain on the cardiovascular system. Phosphate rich foods
include processed cheese, Parmesan, cola, baking powder and most processed
foods.
Phosphates
are widely used in the food industry as preservatives and pH stabilizers. When
large quantities of phosphates are consumed, production of the FGF23 hormone is
stimulated, which has a negative effect on the cardiovascular system.
Reinhold
Erben, the head of the Unit of Physiology, Pathophysiology and Biophysics at
the Vetmeduni Vienna, warns that “our phosphate consumption is relevant for our
state of health.”
The researchers showed that FGF23 has a so called sodium
conserving effect, meaning it controls the reabsorption of filtered sodium in
the kidneys. Mice lacking FGF23 excrete higher amounts of sodium in their
urine, resulting in low blood pressure. Animals with high FGF23 levels show
high levels of sodium in their blood, and in turn, high blood pressure.
A raised
level of FGF23 puts increased strain on the heart. Reinhold Erben explains
that, “In patients with chronic renal disease, both the phosphate levels and
the levels of FGF23 are chronically high. This often leads to cardiovascular
disease.
A second
study, published by Erben’s group in mid-January in EMBO, showed that FGF23
also controls calcium levels. As with sodium, the calcium is filtered in the
kidneys and reabsorbed back into the body. If this reabsorption does not take
place, the body loses calcium.
Too much
FGF23 leads to increased take up of calcium by the kidneys, and results in
vascular calcification.
The study
has been published on the journal, EMBO Molecular Medicine.
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