Document Detail

Novel Differential Measurement of Natural and Added Phosphorus in Cooked Ham With or Without Preservatives.
MedLine Citation:
PMID:  22406120     Owner:  NLM     Status:  Publisher    
OBJECTIVE: Assessment of the quantity and chemical type of phosphorus (P) content in cooked ham products with or without preservatives using a novel biochemical procedure. METHODS: We examined the quantity and types of P in 40 samples of cooked ham, including 20 without and 20 with P-containing preservatives, which were purchased randomly from a grocery store in Italy. Food samples were analyzed for dry matter, nitrogen, fat, and P content. Novel spectrophotometric methods were used to measure total P and 3 different P subtypes, that is, water-soluble (inorganic) P including added preservatives and natural P derived from phospholipids and phosphoproteins, separately. RESULTS: Compared with hams without preservatives, hams with P-containing preservatives had significantly lower dry matter and protein and fat contents. There was 66% more inorganic P (IP) in ham with preservatives than in samples without preservatives (169 ± 36 vs. 102 ± 16 mg/100 g, P < .001, respectively). There were no significant differences in P contents derived from proteins or lipids. The P-to-protein ratio was higher in ham samples with preservatives than in those without preservatives (16.1 ± 4.0 and 9.8 ± 0.8 mg/g, P < .001). The sum of measured IP and P from phospholipids and phosphoproteins was 91% ± 4% of measured total P (207.1 ± 50.7 vs. 227.2 ± 54.4 mg/100 g), indicating a small portion of unspecified P and/or under measurement. CONCLUSIONS: Novel differential dietary P measurement detects added P-containing preservatives. Cooked ham with preservatives has 66% more measurable IP and 64% higher P-to-protein ratio than ham without preservatives. The contribution of food added with P-containing preservatives to global dietary P burden can negatively influence chronic kidney disease outcome and counteract the efficacy of P-binder medications: this is an important topic that warrants additional investigations.
Adamasco Cupisti; Omar Benini; Valerio Ferretti; Daniela Gianfaldoni; Kamyar Kalantar-Zadeh
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-3-8
Journal Detail:
Title:  Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation     Volume:  -     ISSN:  1532-8503     ISO Abbreviation:  -     Publication Date:  2012 Mar 
Date Detail:
Created Date:  2012-3-12     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9112938     Medline TA:  J Ren Nutr     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 National Kidney Foundation, Inc. Published by Elsevier Inc. All rights reserved.
Department of Internal Medicine, Section of Nephrology, University of Pisa, Pisa, Italy.
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