Taking Highly Palatable Food or Naively Consuming Fatal Toxic Diet

Correspondence to: Mainul Haque, Professor of the Unit of Pharmacology, Faculty of Medicine and Defence Health, Universiti Pertahanan Nasional Malaysia, Kem Perdana Sungai Besi, 57000 Kuala Lumpur, Malaysia. Email: runurono@gmail.com, mainul@upnm.edu.my. Cell Phone: +60109265543 1. Siddhartha Dutta, Department of Pharmacology, All India Institute of Medical Sciences, Jodhpur, Rajasthan, India. Orcid ID: https://orcid.org/0000-0001-6525-5950

"Phosphorus is an essential nutrient required for critical biological reactions that maintain the normal homeostatic control of the cell. This element is an important component of different cellular structures, including nucleic acids and cell membranes" 1 .
Dietary consumption phosphorus ostensibly endures increasing because of the mounting intake of exceeding factory-processed foods, particularly cafeteria meals, fast foods, and convenience-store foods 2, 3 . It has been reported that taking factoryprocessed fast-foods often increases mortality even more than cigarette smoking [4][5][6] . High consumption of Sodium (Na + ), low portion of whole grains in the diet, and almost no or very-low fruits are the critical nutritional hazard issues responsible for premature deaths and DALYs in several countries around the globe [6][7][8] . Globally, obesity and diabetes mellitus have been increasing dramatically to an epidemic proportion over the past 3-4 decades 9, 10 . Multiple studies reported increased obesity, diabetes mellitus, bad oral health, fatty liver, and gout, probably due to increased sugar consumption [11][12][13] . Additionally, sugar-sweetened-beverages (SSBs) consumption has cumulative health hazards and often leads to several health conditions, including malnutrition, obesity, type 2 diabetes, cardiovascular diseases (CVDs), and oral disease [14][15][16] . Thereby, the World Health Organization (WHO), the Scientific Advisory Council on Nutrition, the Dietary Guidelines Advisory Committee 2015, and the American Heart Association, have endorsed substantial limitations on the upper limits of sugar consumption 10,17,18 . So far, current understanding regarding dietary and nutritional hazard principally about high consumption high Na + and sugar intake 19-23 . Additionally, communities of low-and-middlecountries (LMICs) suffer predominantly low-level trace elements and micronutrients 24, 25 . Nevertheless, phosphate is one of the rare trace elements around the globe consumed by us in high amounts 1, 26-28 [ Figure 1]. The two-core basis of dietetic phosphorus is i. organic, with animal and vegetarian proteins, and ii. inorganic, frequently food preservers 27, 29-32 . Animalrooted nutrients and plants are plentiful in organic phosphorus 33 . Typically, 40-60% of animal-based phosphorus is absorbed; this fluctuates by the degree of vitamin-D activity in the intestine. However, plant phosphorus, frequently related to phytates, is a smaller amount absorbed by the human gastrointestinal tract 29, 34-36 . As high as 100% of inorganic phosphorus/ phosphate is used as a preservative in the factoryprocessed diets has been observed 29, 37, 38 . Multiple studies revealed that several inorganic phosphate compounds are expansively used as a preservative and a flavor enhancer in the factory-processed Western diets 39,40 Phosphorus-containing processed Western diet, mainly include, e.g., milk and dairy products, predominantly processed cheese-based meals, baked (dough) foods, meat products, and sugar-sweetened/ diet beverages/alcoholic beverages, and many more 36,[41][42][43] . Furthermore, it is appraised that amid 40-96% of the extreme popular grocery diets, including cola drinks, prepared frozen foods, dry food mixes, packaged meat, bread, and bakery foodstuffs, also contain inorganic phosphates as a preservative and taste enhancer 44,45 . Phosphate-containing preservatives aid many critical issues for the food trade. These include pH equilibrium, metal cation sequestration, emulsification, fermentation, retain moisture, antimicrobial effects, etc. 36 . These chemical properties of inorganic phosphate preservation make food more palatable. Henceforward, as high as 25% of the United States population, it was reported that they regularly take inorganic phosphate three to fourten times higher than the recommended amount 27, 36,46,47 . Thereby, frequent consumption of inorganic phosphate (as preservatives), especially with factory-processed food and its more than usual level in the blood, has multiple correlations with many pathophysiological health consequences among compromised renal function patients and healthy individuals 2, 48-50 [ Figure 2].
Additionally, several studies reported that processed food (containing inorganic phosphates) as preservative) consumption is correlated to several non-communicable diseases, such as type II diabetes, hypertension, muscular including cardiac muscle dysfunction, obesity, and some cancers, and globally increasing incidence 49,[51][52][53][54][55][56] . Moreover, it is not easy to minimize inorganic phosphate levels in food-preservatives as per food-industry regulation regarding processed foods. Meanwhile, present regulation categorizes Na + and phosphorus-containing food preservatives as commonly considered benign for the public ingesting these food products. After that, they are principally permitting these molecules to be utilized with almost no boundaries by the food processing business. This signifies a foremost barricade in minimizing and controlling the Na + and phosphorus-containing food preservatives 36 .
Moreover, FDA reorganizes these preservatives as generally recognized as safe (GRAS) food additives by describing as "none of the GRAS phosphates is intrinsically harmful, and their use in foods does not present a hazard when the total amount of phosphorus ingested, and the intakes of calcium, magnesium, vitamin D and other nutrients are satisfactory" 36 . Afterward, there is an urgent call to build awareness among ordinary people regarding processed food and preservatives. Additionally, policymakers around the globe need to address the burning issue and protect people's health.

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