Phosphates in detergent cause lake pollution and eutrophication
For more information, please visit Sodium Tripolyphosphate.
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high
G. R. Alexander. . The rationale for a ban on detergent phosphate in the Great Lakes Basin. Ciba Foundation symposium(57), 269-84.
A review article reports phosphates are associated with increased risk for cardiovascular disease in people.
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Eberhard Ritz, Kai Hahn, Markus Ketteler, Martin K. Kuhlmann & Johannes Mann. . Phosphate additives in food--a health risk. Deutsches Ärzteblatt international 109(4), 49-55.
A review article reports phosphates increase risk for cardiovascular disease in people with chronic kidney disease.
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Jaime Uribarri. . Phosphorus homeostasis in normal health and in chronic kidney disease patients with special emphasis on dietary phosphorus intake. Seminars in dialysis 20(4), 295-301.
A review article reports phosphates are associated with increased risk for cardiovascular disease in people.
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Robert N. Foley. . Phosphate levels and cardiovascular disease in the general population. Clinical journal of the American Society of Nephrology : CJASN 4(6), -9.
A review article reports phosphates are associated with increased risk for cardiovascular disease in people.
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Geoffrey A. Block, Keith Hruska, Harald Jüppner, Myles Wolf, Marcello Tonelli, Ravi I. Thadhani, Kevin J. Martin, Markus Ketteler, Joachim H. Ix & David C. Wheeler. . Phosphate Homeostasis in CKD: Report of a Scientific Symposium Sponsored by the National Kidney Foundation. American journal of kidney diseases : the official journal of the National Kidney Foundation.
A review article reports phosphates are associated with increased risk for kidney disease in people.
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Geoffrey A. Block, Keith Hruska, Harald Jüppner, Myles Wolf, Marcello Tonelli, Ravi I. Thadhani, Kevin J. Martin, Markus Ketteler, Joachim H. Ix & David C. Wheeler. . Phosphate Homeostasis in CKD: Report of a Scientific Symposium Sponsored by the National Kidney Foundation. American journal of kidney diseases : the official journal of the National Kidney Foundation.
A peer-reviewed publication reports phosphates are associated with increased risk for coronary artery disease in people.
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Ana Ludimila Cancela, Vanda Jorgetti, Fabiana Giorgetti Graciolli, Luciene Machado dos Reis, Pedro Alves Lemos, Carlos Eduardo Rochitte, Patrícia Taschner Goldenstein, Silvia Maria Titan, Raul Dias Santos & Rosa Maria Moysés. . Phosphorus is associated with coronary artery disease in patients with preserved renal function. PloS one 7(5), e.
A peer-reviewed publication reports phosphates are associated with increased risk for cardiovascular disease in people.
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Ravi Dhingra, Lisa M. Sullivan, Caroline S. Fox, Thomas J. Wang, Ralph B. D'Agostino, J. Michael Gaziano & Ramachandran S. Vasan. . Relations of serum phosphorus and calcium levels to the incidence of cardiovascular disease in the community. Archives of internal medicine 167(9), 879-85.
may cause respiratory irritation
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European Chemicals Agency (ECHA): GHS Data from ECHA Website
Causes skin irritation
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European Chemicals Agency (ECHA): GHS Data from ECHA Website
causes serious eye irritation
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European Chemicals Agency (ECHA): GHS Data from ECHA Website
The Cosmetic Ingredient Review panel concludes this substance is safe for use when formulated to be non-irritating.
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Cosmetic Ingredient Review (CIR): CIR Assessments
This substance is Generally Recognized as Safe (GRAS) as a food additive by the US Food and Drug Administration
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low
U.S. Food and Drug Administration (FDA): FDA - Priority based Assessment of Food Additive (PAFA)
European Union Ecolabel program data shows this substance has moderate acute toxicity to aquatic life
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EU Ecolabel: Detergents Ingredients Database
Worse, you might not even know it&#;s there, because labelling of this potentially toxic chemical is not mandatory in the US, says Ms Logan.
So what is it? It&#;s an additive&#;called sodium tripolyphosphate, or STPP for short&#;and it is used to make your seafood appear firmer, smoother and glossier. Seafood manufacturers may soak your seafood in a quick chemical bath of STPP in order to achieve these effects.
Some of the more commonly &#;soaked&#; seafood items include scallops, shrimp and anything filleted that&#;s very flaky&#;like hake, sole or imitation crab meat, Ms Logan continues.
If seafood is soaked for too long in an STPP bath, it may absorb more water, which means you&#;ll pay more for the product by the pound because the excess water makes it weigh more. A product may have been &#;soaked&#; with STPP if a milky white liquid oozes from the fish as you cook it, and it may also deflate in size a bit.
In large quantities, STPP is a suspected neurotoxin, as well as a registered pesticide and known air contaminant in the state of California.
How can one steer clear of STPP? Ask at your market or fish shop if the scallops or shrimp you&#;re being sold are &#;dry.&#; You can ask the same thing of waiters at seafood restaurants&#;they should have an understanding of the topic. (In industry-speak, &#;wet&#; fish means a product has been soaked in phosphates.) You can also check labels of packaged products, which may list STPP as an ingredient. Unfortunately, it&#;s not mandatory for companies and sellers to do so, concludes Ms Logan.
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