Evidence map›Paper›PMID 37444260›Full record

ArticleFoods (Basel, Switzerland)2023

The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D

Adam Clark, Sharron Kuznesof, Anthony Waller, Sarah Davies, Simon Wilson, Avril Ritchie, Andre Duesterloh, Lance Harbord, Thomas Robert Hill

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

9 authors.

Adam ClarkHuman Nutrition and Exercise Research Centre, Population Health Sciences Institute, Faculty of Medical Sciences, Newcastle University, Newcastle upon Tyne NE2 4HH, UK.ORCID 0000-0003-0779-853X
Sharron KuznesofApplied Social Sciences, School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, UK.ORCID 0000-0001-8630-423X
Anthony WallerDSM Nutritional Products Ltd., Heanor, Derbyshire DE75 7SG, UK.
Sarah DaviesDSM Nutritional Products Ltd., Heanor, Derbyshire DE75 7SG, UK.
Simon WilsonNoble Foods Ltd., North Scarle, Lincolnshire LN6 9HA, UK.
Avril RitchieNoble Foods Ltd., North Scarle, Lincolnshire LN6 9HA, UK.
Andre DuesterlohDSM Nutritional Products AG, 4303 Kaiseraugst, Switzerland.
Lance HarbordRLC & RM Harbord & Son, Bryants Court Farm, Ross-on-Wye, Herefordshire HR9 6JA, UK.
Thomas Robert HillHuman Nutrition and Exercise Research Centre, Population Health Sciences Institute, Faculty of Medical Sciences, Newcastle University, Newcastle upon Tyne NE2 4HH, UK.

Funding

Innovate UK 133606
6 · The paper itself

Abstract

Food fortification is an effective approach to improve vitamin D (VD) concentrations in foods. Eggs are a useful food vehicle for enrichment with VD via its hydroxylated metabolite, 25-hydroxyvitamin D (25-D

Indexed as

25-hydroxyvitamin D3cookingeggenrichmentstoragevitamin D3

Identifiers

PMID37444260
PMCPMC10340481

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.