Phosphorus content of processed meat products and the changes induced by cooking

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  • Deguchi Kanako
    Department of Nutrition, Faculty of Wellness, Shigakkan University
  • Inoue Keiko
    Department of Nutrition, Faculty of Wellness, Shigakkan University
  • Kachi Hikari
    Department of Nutrition, Faculty of Wellness, Shigakkan University
  • Ito Yuri
    Department of Nutrition, Faculty of Wellness, Shigakkan University
  • Kusunoki Hanae
    Department of Nutrition, Faculty of Wellness, Shigakkan University

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  • 食肉製品のリン含有量と調理法によるリン含有量の変化
  • ショクニク セイヒン ノ リン ガンユウリョウ ト チョウリホウ ニ ヨル リン ガンユウリョウ ノ ヘンカ

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Abstract

<p>To determine the phosphorus content of processed meat products, we analyzed 14 brands of Vienna sausages and 10 other processed meat products using vanadomolybdate absorptiometry. In addition, to clarify the changes in the phosphorus content of processed meat products induced by cooking, we cooked Vienna sausages using four different methods. The phosphorus contents of the 14 brands of Vienna sausages ranged from 118.3 to 344.0 mg, and their phosphorus‒to‒protein ratios ranged from 7.4 to 32.8 mg/g. The phosphorus contents and phosphorus‒to‒protein ratios of the 10 other processed meat products ranged from 84.9 to 356.4 mg and from 6.5 to 21.6 mg/g, respectively. Products that did not contain phosphorus or PH‒control agents (according to their labels) had lower phosphorus contents. Making shallow cuts in the products and boiling them significantly reduced their phosphorus contents (27.0％；p＝0.008). In general, the phosphorus contents of processed meat products vary among brands. To restrict dietary phosphorus intake, we recommend consuming processed meat products that do not contain phosphorus or PH‒control agents. Furthermore, it is recommended that processed meat products should be boiled in order to reduce their phosphorus contents.</p>

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