ReviewJournal of environmental health science & engineering2020
The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis.
Review in Journal of environmental health science & engineering, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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.
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.
Who cites it
6 citing papers in PubMed, 18 citations in OpenAlex.
- Levels and health risk assessment of polycyclic aromatic hydrocarbons in grilled meat in the Kurdistan region of Iraq.Scientific reports · 2025Article
- Polycyclic aromatic hydrocarbon mitigation in beef and camel steaks using plant juice and waste marinades.NPJ science of food · 2025Article
- Associations between Cooking Methods and Socio-Demographic, Dietary, and Anthropometric Factors: Results from the Cross-Sectional Swiss National Nutrition Survey.Annals of nutrition & metabolism · 2025Article
- Prevalence of Gestational Diabetes in Iran: A Systematic Review and Meta-analysis.Medical journal of the Islamic Republic of Iran · 2023Review
- Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat.Food science & nutrition · 2021Article
- Exposure to Atmospheric Particulate Matter-Bound Polycyclic Aromatic Hydrocarbons and Their Health Effects: A Review.International journal of environmental research and public health · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
purposeOpen flames of gas and charcoal can induce polycyclic aromatic hydrocarbons (PAHs) in cooked meat. The current study aimed to compare the effect of gas and charcoal open flames on the induction of PAHs in cooked meat using a meta-analysis approach.
methodsA systematic review of the literature was conducted electronically based on the PRISMA guidelines. Experimental studies comparing the PAHs content of cooked meat over open flames of gas and charcoal were searched using the appropriate keywords until June 2018.
resultsOf 1137 papers retrieved, 7 with a total sample size of 474 meat samples were used in the meta-analysis. The mean difference (MD) between the gas and charcoal cooking methods in the induction of each PAH was 2.053 μg/Kg. (95%CI: 1.022-3.085 μg/Kg;
conclusionsIt is necessary to avoid open flames of charcoal as the heat source or change the geometry of charcoal-fired cookstoves to prevent fat dripping on the fire and thus, excessive PAHs induction.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.