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Osteophagy in humans would be considered a form of pica. Unlike calcium and phosphorus in most animals, pica is associated with iron deficiencies in humans. [21] Humans are unlikely to suffer from calcium and phosphorus deficiencies because the minerals are widely abundant in the foods they consume. [22]
Phosphorus is a component of every cell, as well as important metabolites, including DNA, RNA, ATP, and phospholipids. Also important in pH regulation. It is an important electrolyte in the form of phosphate. [72] Food sources include cheese, egg yolk, milk, meat, fish, poultry, whole-grain cereals, and many others. [69]
Bone meal provides phosphorus and calcium to plants, along with a largely inconsequential amount of nitrogen. [4] The N-P-K rating of bone meal is typically 3–15–0 [5] along with a calcium content of around 12% (18% CaO equiv.), [6] although it can vary quite a bit depending on the source from 1–13–0 to 3–22–0.
The main elements that comprise the human body (including water) can be summarized as CHNOPS. Element Symbol percent mass percent atoms Oxygen O 65.0 24.0 Carbon C 18.5 12.0 Hydrogen H 9.5 62.0 Nitrogen N 2.6 1.1 Calcium Ca 1.3 0.22 Phosphorus P 0.6 0.22 Sulfur S 0.3 0.038 Potassium K 0.2 0.03 Sodium Na 0.2 0.037 Chlorine Cl 0.2 0.024 Magnesium Mg
The main food sources for phosphorus are the same as those containing protein, although proteins do not contain phosphorus. For example, milk, meat, and soya typically also have phosphorus. As a rule, if a diet has sufficient protein and calcium, the amount of phosphorus is probably sufficient. [143]
Dr Brownlie said: “If we do this, we will return 8.5 million tonnes of phosphorus to our farms that could support a food system that could provide enough food for four times our population ...
Phosphorus and sulfur are also common essential elements, essential to the structure of nucleic acids and amino acids, respectively. Chlorine, potassium, magnesium, calcium and phosphorus have important roles due to their ready ionization and utility in regulating membrane activity and osmotic potential. [2]
Approximately 87% of people include meat in their diet in some frequency. 73% of meat eaters included it in their diet regularly and 14% consumed meat only occasionally or infrequently. Estimates of the non-meat diets were analysed. About 3% of people followed vegan diets, where consumption of meat, eggs, and dairy are abstained from.