A disorder of phosphorus metabolism caused by a lower than normal concentration of phosphate in the circulating blood. Also known as hypophosphatemia. Manifestations include hemolysis, lethargy, weakness, and convulsions. Causes include fasting, prolonged use of aluminum hydroxide, magnesium hydroxide or aluminum carbonate binding agents, glycolysis and alkalosis, hyperthyroidism, vitamin D deficiency, certain renal tubular diseases (e.g., Fanconi’s syndrome), alcoholism and anti-vitamin D rickets (familial hypophosphatemia). Treatment can be intravenous rehydration and phosphate supplementation, as well as treatment of the cause. Prevention of low blood phosphorus can be achieved through daily diet: staple foods: rice, noodles, pay attention not to overly refined white, try to eat moderately processed rice and noodles. Staple foods should not be too single, coarse and fine mix, which is conducive to obtaining comprehensive nutrition and improve the nutritional value of food protein. Vegetables: More green leafy vegetables or other colored vegetables should be consumed. Two-thirds of the vegetables in a pregnant woman’s diet should be green leafy vegetables. Vegetables such as bamboo shoots that are colorless, high in price, and high in oxalic acid should be used sparingly or not, otherwise they will affect the absorption of phosphorus. Fruits: citrus, dates, hawthorn, etc. can be consumed and are very inexpensive. Animal food: try to choose varieties with high protein content and low fat content. Poultry meat has low fat content, fine muscle, chicken stew tastes delicious, and the role of stimulating the secretion of digestive juices. Milk food: the main component of milk protein casein for phosphorus-containing complex protein, with enough essential amino acids, is also a complete protein, milk fat is easy to digest and absorb.