Phosphorus is an absolutely critical dietary element. Metabolically, it is involved in the structural composition of bone, is a vital part of genetic messaging in phosphodiester linkages of DNA and RNA nucleotides, is involved with transport of energy through high-energy phosphate bonds (ATP), plays a role in systemic acid-base balance and is involved in fat and protein utilization via phospholipids and phosphoproteins.
In the diet, nutritionally available phosphorus (P) is higher in animal/avian/marine-derived protein and mineral sources and lower in vegetative sources due to the presence of phytate (an organic compound that tenaciously binds phosphorus). Further, an imbalance resulting from elevated levels of calcium (Ca) in the diet can antagonize phosphorus availability.

















