Hypophosphatemia (hypophosphatemia) A disorder of phosphorus metabolism caused by a lower than normal concentration of phosphate in the circulating blood. Also called hypophosphatemia. Manifestations include hemolysis, lethargy, weakness and convulsions. Causes include fasting, prolonged use of aluminum hydroxide, magnesium hydroxide or aluminum carbonate and other binding agents, glycolysis and alkalosis, hyperthyroidism, vitamin D deficiency, certain renal tubular disorders (e.g., Fanconi’s syndrome), alcoholism and anti-vitamin D rickets (familial hypophosphatemia). Treatment can be intravenously rehydration and phosphate supplementation, while targeting the cause of the disease. So, what should we pay attention to the dietary care of hypophosphatemia? High-phosphorus diet, eat more foods containing high phosphorus. Foods containing high phosphorus: 1, dairy products: milk, yogurt, cheese, yogurt, fermented milk. 2, dry legumes: red beans, green beans, black beans. 3, whole grains: lotus seeds, barley, brown rice, whole wheat products, wheat germ. 4, offal: pig liver, pig heart, chicken gizzard. 5, nuts: almond nuts, pistachios, cashews, walnuts, peanuts, melon seeds, chestnuts, sesame seeds. 6, other: health sugar, yeast powder, carbonated beverages, chocolate, cocoa, egg yolk, fish eggs, meat floss.