As a topping on bread or to gratinate dishes: sliced ​​cheese can be used in a variety of ways in the kitchen, but it is not particularly healthy. This is due to the high phosphate content.

Phosphate in sliced ​​cheese: These risks are eaten

While phosphate plays an important role in our musculoskeletal system, such as muscle movement or bone and tooth structure, an elevated phosphate level in the blood poses significant risks. In a healthy person, the kidneys normally ensure that the increased phosphate level drops again and is excreted in the urine.

However, if the kidneys have to do this too often or if there is a kidney disease, this mechanism no longer works properly and the phosphate continues to accumulate in the blood. The risk of heart attack and stroke increases due to changes in the inner walls of the vessels. In addition, skin and muscles age faster.

In addition, due to increased storage in our bones, it displaces the calcium that is important for stability, which results in an increased risk of osteoporosis.

Lack of transparency on the addition of phosphate: Where it is everywhere

According to the European Food Safety Authority (EFSA), the maximum level for phosphates that can be consumed without hesitation is 40 mg/kg body weight. Often, however, consumers can no longer explicitly track whether a finished product contains added phosphate, let alone how much.

Although the addition of phosphate is subject to labelling, there are exceptions. Labeling can be omitted if the phosphate was not added directly to the end product but was contained as an ingredient in a starting product. They are often also hidden as so-called preservatives or stabilizers, for example behind the following E numbers:
E338 – phosphoric acid
E339 – sodium phosphate
E340 – potassium phosphate
E341 – Calcium phosphate
E343 – magnesium phosphate
E450 – diphosphate
E451 – Triphosphate
E452 – polyphosphate
E442 – ammonium phosphatides
E541 – Sodium aluminum phosphate acidic

Healthier alternatives

The problem with industrially added phosphates is that they are hardly bound in the food and are therefore freely available. They go completely into our blood. Consumers can avoid this problem by switching to natural, unprocessed foods.

Meat, nuts and legumes deserve special mention here. Only a small proportion of the phosphate in these foods is freely available and absorbed by the blood, the rest is excreted undigested.

And those looking for burger alternatives might enjoy aged cheddar or can experiment with a variety of other cheeses that haven’t undergone extensive chemical processing. These are not only better for your health, but usually also packaged in a more environmentally friendly way.