Ask Nutri-savvy advice -Tri Calcium Phosphate-Nutrition Month

Happy Fun & Flexible Friday and

HAPPY NATIONAL NUTRITION MONTH!
How is Lent going for those of you who celebrate?
Have you done anything new for these 40 days?
I’ve heard from many of you who have given up meat, sugar, chocolate, volunteering more, exercising more.

Q. What is Tri Calcium Phosphate? I see it in ingredient labels and am wondering if it’s safe?

A: Tricalcium phosphate is a calcium salt. It may be used in spices (powdered forms), a raising agent, and as an anti-caking agent in foods. Naturally occuring in cow milk, Calcium Phosphate (Note: Tri-Calcium Phosphate, “tri” means “three”) it may also be used as a nutritional supplement for Calcium or antacid: think of  ‘calcium carbonates’ and ‘calcium citrates’.

Since Calcium affects iron absorption, overuse or use with iron-containing foods may make it difficult for some to get enough iron. Best to consume significant iron sources separately. Though considered non-serious, her are some side possible effects, most likely with over-usage:

• nausea or vomiting;
• decreased appetite;
• constipation;
• dry mouth or increased thirst; or
• increased urination.

Note: Americans are rarely deficient in phosphates due to varied diet. But the phosphate in the substance is not likely to hurt you. Though you should always read the labels and check with your doctor regarding any form of supplementation.

Regarding potential toxins:

1. No toxic impact has been observed in pure concentration of tricalcium phosphate, according to a Dentistry publication.
2. “… in the light of current knowledge, tricalcium phosphate produced from ruminant bones does not represent a BSE risk in animal feed provided the similar conditions as for the production of gelatine are respected:sourcing from animals fit for human consumption….” According to a EU toxicology report.

In summary and dietary recommendations:

Use good judgement and assess your supplemental needs with a professional always. A dietitian may recommend Calcium supplementation (if it is difficult to meet your calcium needs via diet*), but check with your doctor, too, because risk factors may depend on what medications you may already be taking or any history or condition that may be contra-indicative of usage.

*Here are some ways to increase calcium in your diet (without supplementation):

• Dairy products are the easiest way to boost your Calcium – they may contain as much as 300 mg per serving (1 cup yogurt or milk). But consider choosing non-fat lowfat versions as full fat products not only increase your caloric intake, but also your fat/sat fats. You may meet your quota with just 3 or 4 servings per day with these type of foods
• Dairy-free or want more variety?: You may also help meet your Calcium needs with vegetables such as broccoli or leafy greens, such as spinach, mustard greens, collard greens, turnip greens. While gram per gram, broccoli they may provide as much Calcium as 1 cup of milk, it may actually take more than 3 cups to be equivalent as it provides about 80mg Calcium per cup. 1 cup of spinach, however, may provide as much as 240mg Calcium per cup, although spinach’s high oxalate content may interfere with calcium absorption. So best to get Calcium from a variety of sources.
• Other dietary sources of Calcium: Beans/legumes, canned sardines, almonds and tofu, fortified milk alternatives such as soymilk and almond milk and fortified orange juice (OJ). However, beware of the sugars, OJ’s content may be surprisingly high (without fiber of the natural fruit to slow down absorption) so limit to 1/2 cup or consider other sources.

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