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    Foods High in Phosphorus: Amounts and Swaps

    How much phosphorus is in seeds, fish, dairy, meat and grains, why additives count more, and which lower-phosphorus swaps work for kidney disease.

    Remedy Routes Research TeamOctober 16, 202615 min read

    The short answer

    Seeds, canned fish with bones, organ meats, dairy and beans have the most phosphorus per serving. A 3.75-ounce can of sardines has about 451 mg and 1 ounce of roasted pumpkin seeds about 332 mg, against a 700 mg daily need for adults1, 2, 3.

    Most people get more than enough: US adults average 1,189 mg (women) to 1,596 mg (men) a day from food3. The list matters most if you have chronic kidney disease, where the type of phosphorus, especially phosphate additives, matters as well as the amount4. Our phosphorus page covers supplements; this guide covers food.

    Which foods are highest in phosphorus?

    Seeds, canned fish eaten with the bones, liver, cheese and dairy lead the list per normal serving, followed by beans, whole grains, poultry and meat3. The Daily Value used on labels is 1,250 mg, and a food with 20% or more of it counts as a high source3.

    Amounts per serving, from USDA data (percent of the 1,250 mg Daily Value in brackets)3:

    • Hemp seeds, hulled, 3 tablespoons: 495 mg (40%)5.
    • Sardines, canned in oil, with bones, 3.75-ounce can: 451 mg (36%)1.
    • Beef liver, pan-fried, 3 ounces: 412 mg (33%)6.
    • Pumpkin seeds, roasted, 1 ounce: 332 mg (27%)2.
    • Sunflower seeds, dry roasted, 1 ounce: 329 mg (26%)7.
    • Cottage cheese, 1% fat, 1 cup: 303 mg (24%)8.
    • Pink salmon, canned, 3 ounces: 286 mg (23%)9.
    • Quinoa, cooked, 1 cup: 281 mg (22%)10.
    • Yogurt, plain, low fat, 6 ounces: 245 mg (20%)3.
    • Chia seeds, 1 ounce: 244 mg (20%)11.
    • Black beans, boiled, 1 cup: 241 mg (19%)12.
    • Tofu, firm, calcium-set, 1/2 cup: 239 mg (19%)13.
    • Milk, 2%, 1 cup: 226 mg (18%)3.
    • Salmon, Atlantic, farmed, cooked, 3 ounces: 214 mg (17%)3.
    • Shrimp, cooked, 3 ounces: 201 mg (16%)14.
    • Parmesan, 1 ounce: 197 mg (16%)15.
    • Lentils, boiled, 1/2 cup: 178 mg (14%)3.
    • Beef patty, 90% lean, broiled, 3 ounces: 172 mg (14%)3.
    • Cashews, dry roasted, 1 ounce: 139 mg (11%)3.
    • Almonds, dry roasted, 1 ounce: 134 mg (11%)16.
    • Peanut butter, smooth, 2 tablespoons: 107 mg (9%), with 179 mg of potassium and 7 g of protein17.

    Phosphorus pairs with calcium to build bone, which is why it matters for bone health3. Dairy supplies about 20% of the phosphorus Americans eat, and bakery products such as bread and tortillas about 10%3. These figures leave out most phosphate additives, which nutrient databases often miss3, 4.

    Is chicken high in phosphorus?

    Moderately. A 3-ounce roasted chicken breast has 182 mg, about 15% of the Daily Value3. It also carries about 26 g of protein, so it has only about 7 mg of phosphorus per gram of protein, one of the lowest ratios among protein foods18. Turkey and other poultry are similar.

    The catch is "enhanced" raw chicken and meat injected with phosphate salts. In a lab analysis of 36 raw meat and poultry products, those with additives had 28% more phosphorus per gram of protein on average, and up to almost twice as much19. Some enhanced products also had up to about three times the potassium, and 8 of the 25 enhanced products did not list the additives on the label19.

    Are potatoes high in phosphorus?

    Not especially. A medium baked russet potato with its skin has 123 mg, about 10% of the Daily Value3. Potatoes matter more for potassium; our potassium-rich foods guide has those amounts.

    Which vegetables and fruits are high in phosphorus?

    Few are. Green peas (94 mg per 1/2 cup) and asparagus (49 mg per 1/2 cup) are among the higher vegetables, while a medium apple has 20 mg and a clementine 16 mg3. Beans, lentils and seeds are where plant phosphorus is concentrated3.

    Does it matter whether phosphorus comes from plants, meat or additives?

    Yes. How much you absorb depends on the source, so two foods with the same number on a table can load your body differently4.

    • Animal foods: you absorb a higher share than from plants; overall, 40-70% of the phosphorus naturally in food is absorbed3.
    • Plant foods: much of the phosphorus in seeds, beans and whole grains is stored as phytic acid, which human intestines cannot fully break down3. A 2021 review of human studies estimated absorption of phytate-phosphorus at 50% or more, lower than from animal protein but higher than the 10-30% often quoted20.
    • Phosphate additives: about 70% is absorbed3. These are inorganic salts that the gut takes up readily4.

    A small trial tested this directly. Nine adults with moderate kidney disease ate a vegetarian diet and a meat diet with the same nutrients for 7 days each; the vegetarian week led to lower blood phosphorus and lower levels of FGF23, a hormone that rises with phosphorus overload21. The trial was short and tiny, so treat it as preliminary evidence.

    Where is hidden phosphorus in food?

    In processed foods and drinks, as phosphate additives. Manufacturers use salts such as phosphoric acid, sodium phosphate and sodium polyphosphate to keep moisture and color and to stabilize frozen foods3.

    • How common: a 2025 analysis found phosphorus-containing additives in 56% of 39,937 packaged foods and drinks from the 25 largest US manufacturers; that count includes lecithin (32% of products), while sodium phosphate appeared in 13%22.
    • How much per serving: foods with additives average 67 mg more phosphorus per serving than similar foods without them3.
    • How much per day: additives are estimated to add 300-1,000 mg a day, about 10-50% of phosphorus intake in Western diets3.
    • Processed protein foods: in a study of foods most eaten by 100 people on dialysis, 70% of processed product labels listed phosphate additives, and protein foods with phosphate additives gave about twice as much phosphorus per gram of protein as fresh foods23.

    US Nutrition Facts labels usually do not show phosphorus, and the amount from additives does not have to be stated3, 22. The practical check for phosphate salts is the ingredient list: look for words containing "phos", such as phosphoric acid, sodium phosphate, dicalcium phosphate or sodium acid pyrophosphate22, 3.

    Which drinks have phosphorus?

    Brewed tea has almost none: brewed green tea is listed at 0 mg per cup, and a sweetened ready-to-drink lemon black tea at about 3 mg per cup3, 24. Regular cola has a little, and phosphoric acid is one of the common phosphate additives25, 3. The amount is small next to a serving of fish or cheese, but additive phosphorus in soft drinks is the readily absorbed inorganic form4. Bottled teas and other drinks vary, so check the ingredient list.

    How much phosphorus do you need per day?

    Adults need 700 mg a day, including during pregnancy and breastfeeding; children and teens need more while their bones grow3. The Recommended Dietary Allowances are3:

    • 1-3 years: 460 mg.
    • 4-8 years: 500 mg.
    • 9-18 years: 1,250 mg (including pregnant or breastfeeding teens).
    • 19 years and older: 700 mg.

    The upper limit for healthy adults is 4,000 mg a day from food and supplements, falling to 3,000 mg after age 70 and 3,500 mg in pregnancy3. Those limits do not apply to people with kidney disease, whose targets are set by their care team3.

    When does a phosphorus supplement make sense?

    Rarely, and usually under medical care. Low blood phosphorus (hypophosphatemia) is almost never caused by diet; it comes from conditions such as hyperparathyroidism, kidney tubule defects and diabetic ketoacidosis3. The groups at real risk are preterm babies, people with rare genetic disorders such as X-linked hypophosphatemic rickets, and severely malnourished people starting to eat again (refeeding syndrome)3.

    Regular antacid use can also lower phosphorus (see who should be careful, below). Most supplements on sale provide 10% or less of the Daily Value3.

    Supplements in this guide

    What foods are low in phosphorus and potassium?

    Most fruits and vegetables, egg whites, white rice and white bread are low in phosphorus, and so are small portions of cream cheese3. Per serving3:

    • Egg white, 1 large: 5 mg, with 3.6 g of protein26.
    • Cucumber, 1/2 cup slices: 12 mg27.
    • Blueberries, 1 cup: 18 mg28.
    • Apple, 1 medium: 20 mg3.
    • Cauliflower, boiled, 1/2 cup: 20 mg3.
    • Cabbage, boiled, 1/2 cup: 25 mg29.
    • White bread, 1 slice: 28 mg, against 60 mg for whole wheat30, 3.
    • Cream cheese, 2 tablespoons: 31 mg31.
    • White rice, cooked, 1 cup: 68 mg, against 102 mg in just 1/2 cup of brown rice32, 3.
    • Popcorn, air-popped, 3 cups: 86 mg33.

    Which are low in both?

    Egg whites (54 mg potassium per large white), white rice (55 mg per cup), cucumber (76 mg per 1/2 cup), blueberries (114 mg per cup) and boiled cabbage (147 mg per 1/2 cup) are low in both26, 32, 27, 28, 29. Raw cauliflower is low in phosphorus but has 320 mg of potassium per cup, so it suits a phosphorus limit better than a potassium limit34.

    Which protein foods are lowest in phosphorus?

    Egg whites, then fresh poultry and fish. Kidney specialists rank protein foods by milligrams of phosphorus per gram of protein, because cutting protein to cut phosphorus can leave people on dialysis undernourished4. Egg white has about 1.4 mg per gram, roasted chicken breast about 7 mg, cottage cheese about 11 mg and sunflower seeds about 60 mg26, 18, 8, 7.

    How can you lower phosphorus levels with diet?

    If you have kidney disease, the changes with trial evidence are cutting phosphate additives and choosing lower-phosphorus protein sources, together with any binder your doctor prescribes. Diet alone lowers blood phosphorus modestly, so it works alongside treatment, not instead of it35.

    • Avoid phosphate additives first. In a 3-month cluster-randomized trial of 279 people on hemodialysis, teaching them to avoid additive-containing foods lowered blood phosphorus by 0.6 mg/dL more than usual care36.
    • Choose fresh over processed and enhanced foods. Processed protein foods with phosphate additives carry about twice the phosphorus per gram of protein of fresh foods23.
    • Lean toward plant protein where your diet allows. Phytate-phosphorus is absorbed less fully, and a vegetarian week lowered blood phosphorus in a small crossover trial20, 21.
    • Boil meat and discard the water. In a lab study, boiling beef for up to 30 minutes left 42% of its phosphorus and 87% of its protein; chicken breast kept 63% of its phosphorus and 81% of its protein37.
    • Keep protein adequate. Guidance for people on dialysis favors foods with a low phosphorus-to-protein ratio rather than less protein overall4, 38.

    The evidence base is thin. A 2015 Cochrane review of 9 trials in 634 people with kidney disease found only limited, low-quality evidence that diet changes improve mineral and bone disorder; low-phosphorus diets lowered blood phosphorus by 0.18 mmol/L in 2 trials of 359 people35. International kidney guidelines suggest limiting dietary phosphate in stage 3-5 disease but call the recommendation weak3. For people on hemodialysis, the 2020 US nutrition guideline aims for the normal range of 2.5-4.5 mg/dL, lower than the 3.0-5.5 mg/dL many dialysis centers use; your care team sets your target39.

    How do you lower phosphorus quickly?

    Not with food alone. In the additive trial above, the effect was measured after 3 months36. High blood phosphorus in kidney disease is treated by your care team, usually with diet plus prescribed phosphate binders4.

    Is too much phosphorus harmful if your kidneys are healthy?

    High intakes rarely cause problems in healthy people, but observational data raise questions about very high intakes3. The evidence is limited and comes from studies that cannot prove cause and effect.

    • Mortality: in 9,686 healthy US adults followed to 2006, intakes above 1,400 mg a day were linked to higher all-cause mortality, with no association below that level40.
    • Blood phosphate and heart disease: several cohort studies link higher blood phosphate with cardiovascular risk, but no trial shows that eating less phosphorus prevents heart disease in healthy adults3.
    • Bone: high phosphorus with low calcium raises parathyroid hormone, but whether that lowers bone density or contributes to osteoporosis is unclear3.

    High-phosphorus diets may simply mark diets that are unhealthy in other ways, such as heavy in processed food3. A practical reading: there is no reason to avoid seeds, fish, beans or dairy, but cutting processed foods also cuts the additive phosphorus that nutrient tables miss.

    Who should be careful with phosphorus?

    People whose kidneys or medicines change how phosphorus is handled3:

    • Chronic kidney disease: phosphorus control is central to kidney health once disease sets in. As kidney function falls, phosphate is excreted less efficiently and blood levels rise3. In dialysis patients, the highest phosphate levels were linked to 39% higher all-cause mortality in a meta-analysis of 9 cohorts3.
    • Sodium phosphate laxatives and bowel preps: these raise blood phosphate. The FDA warned after 13 deaths linked to taking more than the labeled dose, especially in people with kidney disease, heart disease or dehydration3.
    • Regular antacid users: aluminum hydroxide antacids taken for 3 months or more can cause low phosphorus, and calcium carbonate antacids also reduce absorption3.
    • Very high calcium intakes: 2,500 mg of calcium a day binds roughly 0.6-1.05 g of phosphorus in the gut3. This is the same effect that makes calcium-based binders useful in kidney disease. Our calcium-rich foods guide covers food amounts.

    What does a day of phosphorus-rich eating look like?

    An ordinary mixed diet passes the 700 mg adult target without trying. This sample day, built from NIH-listed foods, gives about 1,060 mg3:

    • Breakfast: 6 ounces of plain low-fat yogurt (245 mg)3.
    • Lunch: 3 ounces of roasted chicken breast (182 mg) with 1/2 cup of lentils (178 mg)3.
    • Snack: 1 ounce of dry-roasted cashews (139 mg)3.
    • Dinner: 3 ounces of farmed Atlantic salmon (214 mg) with 1/2 cup of brown rice (102 mg)3.

    Teens aiming for 1,250 mg can add a cup of 2% milk (226 mg) and an ounce of pumpkin seeds (332 mg)3, 2.

    Lower-phosphorus swaps for a kidney diet

    If your care team has asked you to limit phosphorus, these swaps lower the amount or the absorbed share4:

    • Cola to water or brewed tea: drops about 33 mg of phosphorus per can, added as well-absorbed phosphoric acid25, 24, 3.
    • Parmesan to a little cream cheese: 197 mg per ounce of parmesan against 31 mg per 2 tablespoons of cream cheese15, 31.
    • Enhanced or processed meat to fresh, unseasoned meat: skips additives that can nearly double phosphorus per gram of protein19.
    • Some whole eggs to egg whites: a large hard-boiled egg has 86 mg, an egg white 5 mg3, 26.
    • Brown rice to white rice: 68 mg per cup of white rice against 102 mg per 1/2 cup of brown32, 3.

    Whole grains, beans and nuts are not banned on a kidney diet: their phytate-phosphorus is absorbed less fully, and the right portion depends on your labs20.

    Frequently Asked Questions

    Is peanut butter bad for CKD?
    Not in itself; it depends on the portion and your targets. Two tablespoons have 107 mg of phosphorus, 179 mg of potassium and 7 g of protein, and part of that phosphorus is phytate, which is absorbed less fully than phosphorus from meat or additives. Ask your renal dietitian what portion fits your numbers.
    Is cream cheese high in phosphorus?
    No. Two tablespoons have about 31 mg, against 197 mg in 1 ounce of parmesan. Hard cheeses and processed cheese products are the high ones.
    Does iced tea have phosphorus?
    Very little. Brewed tea has almost none, and a sweetened ready-to-drink lemon black tea has about 3 mg per cup. Some bottled drinks contain phosphate additives, so check the ingredient list for words containing phos.
    How can I lower my phosphorus level naturally?
    Cut processed foods with phosphate additives, choose fresh meat and more plant protein, and boil meat. In a trial of 279 people on hemodialysis, avoiding additives lowered blood phosphorus by 0.6 mg/dL more than usual care over 3 months. Diet works alongside prescribed binders, not instead of them.
    What drink is hardest on the kidneys if you limit phosphorus?
    Drinks with phosphate additives, such as colas made with phosphoric acid, deliver phosphorus in its most absorbable form. A 12-ounce can of cola has about 33 mg. Water and brewed tea have almost none.
    What foods bring down phosphorus levels?
    No food lowers blood phosphorus on its own. Lower-phosphorus choices such as egg whites, fresh poultry, white rice and most fruits and vegetables reduce the load, and calcium in food binds some phosphorus in the gut.

    How we researched this

    We searched PubMed for systematic reviews, trials and analyses on dietary phosphorus sources, phosphate additives and phosphorus management in chronic kidney disease, and read the NIH Office of Dietary Supplements fact sheet and 27 USDA FoodData Central (SR Legacy) food entries. We read 14 study records and cited 12, prioritising the Cochrane review and randomized trials; much of the evidence on absorption and additives comes from small or laboratory studies.

    Food values are database averages. Nutrient databases often miss phosphate additives, so real intakes from processed food can be higher than any table shows. Researched and written on 16 October 2026.

    References

    1. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Fish, sardine, Atlantic, canned in oil, drained solids with bone (FDC ID 175139). https://fdc.nal.usda.gov/food-details/175139/nutrients
    2. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Seeds, pumpkin and squash seed kernels, roasted, without salt (FDC ID 170557). https://fdc.nal.usda.gov/food-details/170557/nutrients
    3. National Institutes of Health, Office of Dietary Supplements. Phosphorus: Fact Sheet for Health Professionals. https://ods.od.nih.gov/factsheets/Phosphorus-HealthProfessional/
    4. Kalantar-Zadeh K, et al. Understanding sources of dietary phosphorus in the treatment of patients with chronic kidney disease. Clin J Am Soc Nephrol. 2010;5(3):519-30. doi:10.2215/CJN.06080809
    5. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Seeds, hemp seed, hulled (FDC ID 170148). https://fdc.nal.usda.gov/food-details/170148/nutrients
    6. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Beef, variety meats and by-products, liver, cooked, pan-fried (FDC ID 168627). https://fdc.nal.usda.gov/food-details/168627/nutrients
    7. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Seeds, sunflower seed kernels, dry roasted, without salt (FDC ID 170563). https://fdc.nal.usda.gov/food-details/170563/nutrients
    8. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Cheese, cottage, lowfat, 1% milkfat (FDC ID 173417). https://fdc.nal.usda.gov/food-details/173417/nutrients
    9. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Fish, salmon, pink, canned, total can contents (FDC ID 173690). https://fdc.nal.usda.gov/food-details/173690/nutrients
    10. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Quinoa, cooked (FDC ID 168917). https://fdc.nal.usda.gov/food-details/168917/nutrients
    11. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Seeds, chia seeds, dried (FDC ID 170554). https://fdc.nal.usda.gov/food-details/170554/nutrients
    12. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Beans, black, mature seeds, cooked, boiled, without salt (FDC ID 173735). https://fdc.nal.usda.gov/food-details/173735/nutrients
    13. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Tofu, raw, firm, prepared with calcium sulfate (FDC ID 172475). https://fdc.nal.usda.gov/food-details/172475/nutrients
    14. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Crustaceans, shrimp, cooked (FDC ID 175180). https://fdc.nal.usda.gov/food-details/175180/nutrients
    15. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Cheese, parmesan, hard (FDC ID 170848). https://fdc.nal.usda.gov/food-details/170848/nutrients
    16. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Nuts, almonds, dry roasted, without salt added (FDC ID 170158). https://fdc.nal.usda.gov/food-details/170158/nutrients
    17. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Peanut butter, smooth style, without salt (FDC ID 172470). https://fdc.nal.usda.gov/food-details/172470/nutrients
    18. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Chicken, broilers or fryers, breast, meat only, cooked, roasted (FDC ID 171477). https://fdc.nal.usda.gov/food-details/171477/nutrients
    19. Sherman RA, et al. Phosphorus and potassium content of enhanced meat and poultry products: implications for patients who receive dialysis. Clin J Am Soc Nephrol. 2009;4(8):1370-3. doi:10.2215/CJN.02830409
    20. Calvo MS, et al. Perspective: Plant-based Whole-Grain Foods for Chronic Kidney Disease: The Phytate-Phosphorus Conundrum. Adv Nutr. 2021;12(6):2056-2067. doi:10.1093/advances/nmab066
    21. Moe SM, et al. Vegetarian compared with meat dietary protein source and phosphorus homeostasis in chronic kidney disease. Clin J Am Soc Nephrol. 2011;6(2):257-64. doi:10.2215/CJN.05040610
    22. Dunford EK, et al. Phosphate-based additives in processed foods: is excess exposure a cause for concern? A cross-sectional examination of the United States packaged food supply. Am J Clin Nutr. 2025;121(4):873-881. doi:10.1016/j.ajcnut.2025.01.009
    23. Watanabe MT, et al. Most consumed processed foods by patients on hemodialysis: Alert for phosphate-containing additives and the phosphate-to-protein ratio. Clin Nutr ESPEN. 2016;14:37-41. doi:10.1016/j.clnesp.2016.05.001
    24. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Beverages, tea, black, ready-to-drink, lemon, sweetened (FDC ID 171888). https://fdc.nal.usda.gov/food-details/171888/nutrients
    25. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Beverages, carbonated, cola, regular (FDC ID 174852). https://fdc.nal.usda.gov/food-details/174852/nutrients
    26. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Egg, white, raw, fresh (FDC ID 172183). https://fdc.nal.usda.gov/food-details/172183/nutrients
    27. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Cucumber, with peel, raw (FDC ID 168409). https://fdc.nal.usda.gov/food-details/168409/nutrients
    28. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Blueberries, raw (FDC ID 171711). https://fdc.nal.usda.gov/food-details/171711/nutrients
    29. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Cabbage, cooked, boiled, drained, without salt (FDC ID 169976). https://fdc.nal.usda.gov/food-details/169976/nutrients
    30. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Bread, white, commercially prepared (FDC ID 174924). https://fdc.nal.usda.gov/food-details/174924/nutrients
    31. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Cheese, cream (FDC ID 173418). https://fdc.nal.usda.gov/food-details/173418/nutrients
    32. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Rice, white, long-grain, regular, enriched, cooked (FDC ID 168878). https://fdc.nal.usda.gov/food-details/168878/nutrients
    33. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Snacks, popcorn, air-popped (FDC ID 167959). https://fdc.nal.usda.gov/food-details/167959/nutrients
    34. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: Cauliflower, raw (FDC ID 169986). https://fdc.nal.usda.gov/food-details/169986/nutrients
    35. Liu Z, et al. Dietary interventions for mineral and bone disorder in people with chronic kidney disease. Cochrane Database Syst Rev. 2015;2015(9):CD010350. doi:10.1002/14651858.CD010350.pub2
    36. Sullivan C, et al. Effect of food additives on hyperphosphatemia among patients with end-stage renal disease: a randomized controlled trial. JAMA. 2009;301(6):629-35. doi:10.1001/jama.2009.96
    37. Cupisti A, et al. Effect of boiling on dietary phosphate and nitrogen intake. J Ren Nutr. 2006;16(1):36-40. doi:10.1053/j.jrn.2005.10.005
    38. D'Alessandro C, et al. The "phosphorus pyramid": a visual tool for dietary phosphate management in dialysis and CKD patients. BMC Nephrol. 2015;16:9. doi:10.1186/1471-2369-16-9
    39. Vergili JM, et al. Academy of Nutrition and Dietetics Commentary on the Phosphorus Recommendation in the KDOQI Clinical Practice Guidelines for Nutrition in CKD: 2020 Update. J Ren Nutr. 2024;34(3):192-199. doi:10.1053/j.jrn.2023.11.001
    40. Chang AR, et al. High dietary phosphorus intake is associated with all-cause mortality: results from NHANES III. Am J Clin Nutr. 2014;99(2):320-7. doi:10.3945/ajcn.113.073148 Our study summary.

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