Phosphorus is an important element in the body and is involved in a variety of physiological functions. The site of phosphorus absorption is the small intestine, and the kidney is the main organ of phosphorus excretion. When patients with chronic kidney disease develop reduced renal function, phosphorus excretion decreases, producing hyperphosphatemia. From stage 3 of chronic kidney disease, i.e., glomerular filtration rate <60 ml/min?1.73 m2, hyperphosphatemia gradually appears. The poorer the renal function, the higher the percentage of hyperphosphatemia. In dialysis patients, the incidence of hyperphosphatemia can be as high as 50%. Chronic hyperphosphatemia in patients with chronic kidney disease stimulates a series of subsequent reactions in the body, including abnormalities in hypocalcemia, secondary hyperparathyroid hormone (PTH), and from there, abnormal bone transformation, as well as vascular and soft tissue calcification. Clinical manifestations include osteolysis, bone pain, bone softening; calcification of large blood vessels and heart valves, cardiac arrhythmias and abnormal cardiac function, which greatly affect the quality of life of patients. More seriously, recent research data show that increased blood phosphorus can increase cardiovascular events and mortality in patients with chronic kidney disease, and hyperphosphatemia is considered an independent risk factor for patients with chronic kidney disease. This shows that controlling blood phosphorus is an important measure to improve patients' quality of life and reduce mortality. Hypophosphatemia in patients with chronic kidney disease can be controlled by reducing dietary phosphorus intake, using phosphorus binding agents to reduce intestinal absorption of phosphorus, and removing phosphorus by dialysis in patients who have entered dialysis. Reducing dietary phosphorus intake is a fundamental measure to control blood phosphorus, and reducing phosphorus directly from the source into the body is necessary for both patients on dialysis and non-dialysis patients with chronic kidney disease. Often protein-rich foods also contain high levels of phosphorus. Appropriate restriction of protein intake can be effective in limiting phosphorus. But at the same time, malnutrition and calorie deficiency due to excessive protein restriction should be avoided. Therefore, foods with a high protein/phosphorus ratio are preferred for phosphorus restriction because they ensure nutritional status without increasing the phosphorus load, such as egg protein and chicken breast. Foods such as oats, dried tofu, dried scallops, pork liver, cheese, egg yolk, nuts, and portobello mushrooms are high phosphorus foods and should be avoided. Ham sausage, chocolate, cola, and sesame paste contain high levels of phosphorus and should not be consumed. It is especially noteworthy that with the industrialization of food processing, people use processed foods in their daily lives. Food additives contain large amounts of phosphorus and are also a source of phosphorus that should not be ignored and should be consumed less often. This article is published with the authorization of Dr. Hui Chen.