Evidence map›Paper›PMID 31797266›Full record

ArticleEnvironmental science and pollution research international2020

Characteristics and health risk assessment of volatile organic compounds (VOCs) in restaurants in Shanghai.

Xiqian Huang, Deming Han, Jinping Cheng, Xiaojia Chen, Yong Zhou, Haoxiang Liao, Wei Dong, Chao Yuan

Abstract read
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In one paragraph

Article in Environmental science and pollution research international, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Article
  2. 1,3-Butadiene: a ubiquitous environmental mutagen and its associations with diseases.Genes and environment : the official journal of the Japanese Environmental Mutagen Society · 2022
    Review
  3. Article
  4. Exposure to 1,3-Butadiene in the U.S. Population: National Health and Nutrition Examination Survey 2011-2016.Biomarkers : biochemical indicators of exposure, response, and susceptibility to chemicals · 2021
    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.

Xiqian HuangSchool of Environmental Science and Engineering, Shanghai Jiao Tong University, Shanghai, 200240, China.
Deming HanSchool of Environmental Science and Engineering, Shanghai Jiao Tong University, Shanghai, 200240, China.
Jinping ChengSchool of Environmental Science and Engineering, Shanghai Jiao Tong University, Shanghai, 200240, China. jpcheng@sjtu.edu.cn.
Xiaojia ChenSchool of Environmental Science and Engineering, Shanghai Jiao Tong University, Shanghai, 200240, China.
Yong ZhouSchool of Environmental Science and Engineering, Shanghai Jiao Tong University, Shanghai, 200240, China.
Haoxiang LiaoSchool of Environmental Science and Engineering, Shanghai Jiao Tong University, Shanghai, 200240, China.
Wei DongBaosteel Engineering & Technology Group Co., Ltd., Shanghai, 201999, China.
Chao YuanBaosteel Engineering & Technology Group Co., Ltd., Shanghai, 201999, China.

Funding

Key Special Project of China Institute for Urban Governance, Shanghai Jiao Tong University No. SJTU-2019 UGBD-01National Natural Science Foundation of China No. 21777094 and No. 21577090
6 · The paper itself

Abstract

Volatile organic compounds (VOCs) are important precursors of ozone and atmospheric particulates that have attracted extensive attention worldwide. Cooking emissions, the chemical characteristics of which vary dramatically due to different cooking styles, are a main source of ambient VOCs, especially in large cities. This research focused on the emission characteristics of VOCs from six types of restaurants in Shanghai: hot pot (HP), Sichuan cuisine (SC), Cantonese cuisine (CS), seafood (SF), Western fast food (WFF), and authentic Shanghai cuisine (ASC). It was found that HP, which discharged cooking fumes indoors, produced the highest mass concentration of VOCs (1900.2 ± 364.8 μg m

Indexed as

Environmental MonitoringRestaurantsRisk AssessmentAerosolsAir PollutantsAlkanesButadienesChinaCitiesCookingHumansOzoneUnited StatesUnited States Environmental Protection AgencyVolatile Organic Compounds1,3-butadieneAerosolsAir PollutantsAlkanesButadienesOzoneVolatile Organic CompoundsCooking emissionHealth risk assessmentOzone formation potentialSecondary organic aerosolShanghaiVolatile organic compounds

Identifiers

PMID31797266

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

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.