Evidence map›Paper›PMID 41275462›Full record

ArticleAnalytical and bioanalytical chemistry2026

The development of an analytical method to evaluate the nitrosamine profile in cooked ham with different preservatives and in rat feces fed with them.

Claudia Giménez-Campillo, Yolanda Guerrero-Núñez, Natalia Campillo, Natalia Arroyo-Manzanares, Isidro Guillén, Pascuali Vizcaíno, Carlos de Torre-Minguela, Pilar Viñas

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In one paragraph

Article in Analytical and bioanalytical chemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Claudia Giménez-CampilloDepartment of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100, Murcia, Spain.
Yolanda Guerrero-NúñezDepartment of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100, Murcia, Spain.
Natalia CampilloDepartment of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100, Murcia, Spain.
Natalia Arroyo-ManzanaresDepartment of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100, Murcia, Spain.
Isidro GuillénCátedra PROSUR de Biotecnología de Alimentos, University of Murcia, 30100, Murcia, Spain.
Pascuali VizcaínoCátedra PROSUR de Biotecnología de Alimentos, University of Murcia, 30100, Murcia, Spain.
Carlos de Torre-MinguelaCátedra PROSUR de Biotecnología de Alimentos, University of Murcia, 30100, Murcia, Spain.
Pilar ViñasDepartment of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100, Murcia, Spain. pilarvi@um.es.ORCID http://orcid.org/0000-0001-5219-3711

Funding

Comunidad Autónoma de la Región de Murcia 21671/PDC/21
6 · The paper itself

Abstract

Nitrosamines are classified as carcinogenic chemicals and are a growing public health concern. They have been widely documented in food, which is the main route of human exposure. However, there is little research on their appearance in biological samples, such as feces. This study presents a methodology for determining the concentration of 14 nitrosamines in cooked hams and fecal samples obtained from animals fed with them, allowing changes in the nitrosamine concentration during digestion to be identified. The novelty of this research lies in the fact that it is the first to evaluate whether incorporating polyphenols into cooked ham influences the levels of NAs in feces using an animal model. The proposed analytical method based on ultrasound-assisted extraction of the nitrosamine high-performance liquid chromatography and mass spectrometry using a triple quadrupole achieved low limits of quantification (in the 0.44-47 ng g

Indexed as

FecesFood PreservativesMeat ProductsNitrosaminesAnimalsChromatography, High Pressure LiquidCookingLimit of DetectionMass SpectrometryRatsSwineFood PreservativesNitrosaminesAnimal modelFecesLiquid chromatography-mass spectrometryNitriteNitrosaminesPolyphenols

Identifiers

PMID41275462
PMCPMC12774933

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LicenceCC BY
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.