Normally about 60% of natural phosphorus from food sources is absorbed, but absorption of phosphorus from food preservatives (e.g., phosphoric acid) is almost 100%. Phosphorus deficiency is not a problem in the United States because of what?
A) Phosphorus is added to foods because there are few good natural sources.
B) Phosphorus is pervasive in the food supply.
C) Phosphorus is found only in animal products.
D) Phosphorus is found only in plant products.
B
Feedback:
Animal proteins, dairy products, legumes are rich natural sources of phosphorus. Soft drinks contain phosphoric acid. Phosphate additives—which are often added to commercially prepared foods to extend shelf life, improve taste, improve texture, or retain moisture—can be significant sources of phosphorus.
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