Phosphate lowering dietary advice
This page is intended for patients who have had advice from a health care professional that they require a low phosphate diet.
What is phosphate?
Phosphate is a mineral that occurs naturally in a range of different foods and is sometimes added to food during manufacturing. It combines with calcium in the body for healthy bones and teeth and helps release energy from the food we eat. Healthy kidneys usually filter and get rid of excess phosphate in the blood.
Why you need to follow a low phosphate diet?
If your kidneys are not working properly, phosphate can build up in the blood. If your phosphate levels become too high, you may experience symptoms including itchy skin and red eyes. If your levels remain high overtime, it can lead to aching joints and muscles, weaker bones, and hardened blood vessels, which may increase your risk of heart disease and circulation problems.
How can I reduce my phosphate level?
Diet is one way to help control your blood phosphate level. This diet sheet provides information to help you follow a diet that is lower in phosphate.
To manage your phosphate levels, you may also be prescribed a medication called a “phosphate binder”. It is important that you know when and how to take these medications - your dietitian/medical team can advise you on this.
You should only follow a low phosphate diet if you have been advised to do so by a qualified health professional. If you are following any other dietary restrictions, discuss with your dietitian how to also restrict your phosphate intake while following these other restrictions.
Phosphate and processed foods
Processed foods often contain additives (E-numbers), which may contain added phosphate that is easily absorbed by the body. It is a good idea to choose unprocessed foods and cook from fresh when possible as this will reduce the amount of phosphate additives in your diet. Remember to always read the ingredient list on food packaging to check for phosphate additives.
Ingredients containing the following words: phosphate, polyphosphate, diphosphate, triphosphate, phosphoric acid. These may be presented as E-numbers as you can see in the table below.
| E338 | Phosphoric acid |
Processed meats, carbonated drinks |
| E339 | Sodium phosphates | Frozen seafood |
| E340 | Potassium phosphates | Frozen meals, canned foods, condiments |
| E341 | Calcium phosphates | Cake and pancake mixes, powdered milk drinks |
| E343 | Magnesium phosphates |
Magnesium phosphates |
| E442 | Ammonium phosphate | Baked goods, baking powder, whipped toppings |
| E450 | Diphosphates | Cakes, instant mash, cheese |
| E451 | Triphosphates | Fish fingers, cheese spreads |
| E452 | Polyphosphates | Cheese spreads |
| E541 | Sodium aluminium phosphates | Baked goods, prepared baking mixes |
| E627 | Dicalcium phosphate | Ice cream, instant soups, muesli bars |
Additional dietary needs
If you have additional dietary needs, such as diabetes, low salt, low potassium, allergies, or intolerances, these must be considered when making your choices. Make sure you discuss these with your dietitian.
| FOOD GROUP | REDUCE INTAKE OF | LOWER PHOSPHATE ALTERNATIVES |
| Fruit and vegetables | Avoid fruits covered in chocolate/yoghurt | All fruit and vegetables are low in phosphate |
| Meat and Poultry |
Processed meats and meat products e.g., bacon, pepperoni, burgers, meat pies, reformed ham, sausages, chicken nuggets. Avoid packaged red meats that have breading, pre-made marinades or sauces. |
Beef (sirloin steak), skinless chicken breast and thigh, lamb/pork chops, skinless turkey breast/thigh, veal chop. Venison, rabbit. |
| Fish and seafood |
Fish with edible bones e.g., sardines, mackerel, pilchards. Shellfish e.g., fresh crab, clams, mussels, oysters, scampi. Fish roe, fish paste. |
Salmon, cod, haddock, sea bass, canned tuna, king crab, lobster, shrimp, yellowfin tuna, oyster. Crab sticks, scallops, tinned crab. |
| Other protein sources |
Limit eggs to no more than four per week. Kidney, liver, offal. Baked beans, pinto beans, red kidney beans. Hummus. |
Egg whites. Tofu, dried soya mince. Tofu, Quorn, textured soya protein, beans, and pulses e.g. lentils, kidney beans, chickpeas. |
| Dairy foods |
Processed cheese spreads e.g., Dairylea. Condensed milk, evaporated milk. Ice cream. Coconut milk/ coconut cream. Milk powders e.g., Marvel. Limit milk to 300ml (1/2 pint) daily. Limit hard cheese to 4oz (120g) per week e.g., Cheddar, Edam, Parmesan. |
Blue cheese. Feta cheese. Organic dairy milk alternatives e.g., oat, rice, soya. Cream cheeses e.g., Philadelphia, Camembert, Brie. Cottage cheese, Ricotta cheese. Sorbet. Cream and soured cream. |
| Starchy carbohydrates |
Crumpets, naan, rye flour, self-raising flour, baking powder. Cereals, biscuits, cakes containing nuts and or/chocolate. Brown rice, macaroni cheese, oven chips, potato waffles, pot noodles, quinoa, All Bran, bran flakes, muesli. Readybrek. Scones, oatcakes, rock cakes, Scotch pancakes. |
Cornflour, cream crackers, croissant, English muffins, pitta bread, water biscuits, white bread, plain flour, cassava, potatoes, rice noodles, sweet potatoes, white rice, yam, cornflakes, puffed rice, Special K, puffed wheat, cornflakes, porridge oats, bagels, plain biscuits, and cakes. |
| Savoury snacks |
|
Breadsticks, corn snacks, crisps, popcorn, prawn crackers. Oat cakes. Unsalted popcorn and pretzels. |
| Sweet snacks |
Chocolate, fudge, cakes and |
Jam, marmalade, honey, sweets, jellies, fruit gums, mints, marshmallow, Turkish delight, cream cakes, doughnuts, jam tarts, plain biscuits, fruit crumble. |
| Drinks |
Bovril, dark fizzy drinks e.g., |
Coffee, fruit juice, light coloured fizzy drinks e.g., lemonade, Oxo, squash/cordial, tea, water, cider, sherry, spirits, wine. |