Evidence map›Paper›PMID 36145065›Full record

ArticleNutrients2022

Ultra-Processed Foods as Ingredients of Culinary Recipes Shared on Popular Brazilian YouTube Cooking Channels.

Anice Milbratz de Camargo, Alyne Michelle Botelho, Állan Milbratz de Camargo, Moira Dean, Giovanna Medeiros Rataichesck Fiates

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. Analysis of Recipes Shared as 'Healthy' in a Popular Brazilian Website: A Cross-Sectional Study.International journal of environmental research and public health · 2022
    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

5 authors.

Anice Milbratz de CamargoNutrition in Foodservice Research Centre, Nutrition Post Graduation Program, Universidade Federal de Santa Catarina, Campus Universitário João David Ferreira Lima-Trindade, Florianópolis 88040-900, SC, Brazil.ORCID 0000-0002-1979-2998
Alyne Michelle BotelhoNutrition in Foodservice Research Centre, Nutrition Post Graduation Program, Universidade Federal de Santa Catarina, Campus Universitário João David Ferreira Lima-Trindade, Florianópolis 88040-900, SC, Brazil.
Állan Milbratz de CamargoComputer Science Undergraduate Course, Universidade Regional de Blumenau, Rua Antônio da Veiga, 140, Blumenau 89012-900, SC, Brazil.
Moira DeanInstitute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5DL, UK.
Giovanna Medeiros Rataichesck FiatesNutrition in Foodservice Research Centre, Nutrition Post Graduation Program, Universidade Federal de Santa Catarina, Campus Universitário João David Ferreira Lima-Trindade, Florianópolis 88040-900, SC, Brazil.ORCID 0000-0001-7830-1215

Funding

Coordenação de Aperfeicoamento de Pessoal de Nível Superior 001Newton Mobility Grant Scheme 2015 NG150026.2UK Academies Fellowships Research Mobility, and Young Investigator Awards for UK Re-searchers in Brazil Call Nº 02/2017;3
6 · The paper itself

Abstract

Social media platforms are readily accessible sources of information about cooking, an activity deemed crucial for the improvement of a population's diet. Previous research focused on the healthiness of the content shared on websites and blogs, but not on social media such as YouTube

Indexed as

Fast FoodsSocial MediaBrazilCookingDietFood HandlingHumanscookery channelscooking instructionInternetrecipe qualitysocial mediasocial network siteultra-processed foods

Identifiers

PMID36145065
PMCPMC9503498

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.