1. Novel Differential Measurement of Natural and Added Phosphorus in Cooked Ham With or Without Preservatives 
Adamasco Cupisti, MD, PhD, Omar Benini, DSc, Valerio Ferretti, RD, Daniela Gianfaldoni, VS, Kamyar Kalantar-Zadeh, MD, MPH, PhD 
Journal of Renal Nutrition 
Volume 22, Issue 6, Pages (November 2012)
DOI: /j.jrn
Copyright © 2012 National Kidney Foundation, Inc. Terms and Conditions

2. Figure 1
Milligram of inorganic phosphorus (IP) versus phosphorus (P) bound to protein and lipids in 100 g of edible cooked ham with or without listed preservatives. ∗ P < .001.
Journal of Renal Nutrition  , DOI: ( /j.jrn )
Copyright © 2012 National Kidney Foundation, Inc. Terms and Conditions

3. Figure 2
The scatter plot of the correlation between the measured total P (Y axis) and the sum of the subtypes of P in the form of IP plus P extracted from proteins and lipids (X axis).
Journal of Renal Nutrition  , DOI: ( /j.jrn )
Copyright © 2012 National Kidney Foundation, Inc. Terms and Conditions

4. Figure 3
Comparison of P percentage content, in relation to total measured P, between cooked ham products without or with P-containing preservatives.
Journal of Renal Nutrition  , DOI: ( /j.jrn )
Copyright © 2012 National Kidney Foundation, Inc. Terms and Conditions

5. Figure 4
Difference of total P content (mg) with respect to the amount of expected P content of 100 g of cooked ham (estimated mg of P/g of protein) in samples without or with listed P-containing additives.
Journal of Renal Nutrition  , DOI: ( /j.jrn )
Copyright © 2012 National Kidney Foundation, Inc. Terms and Conditions