Evidence map›Paper›PMID 37654441›Full record

ArticleCurrent research in food science2023

Assessing the nutritional quality of lipid components in commercial meal replacement shakes using an

Qingqing Xu, Weifei Wang, Dongxiao Sun-Waterhouse, Qian Zou, Menglei Yan, Xuan Liu, Dongming Lan, Yonghua Wang

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2023. 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
0.6field-weighted citation impact, top 29% of its field
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, 3 citations in OpenAlex.

  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 at 2 institutions in 2 countries.

Qingqing XuSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China.
Weifei WangSericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510610, PR China.
Dongxiao Sun-WaterhouseSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China.
Qian ZouSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China.
Menglei YanSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China.
Xuan LiuSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China.
Dongming LanSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China.
Yonghua WangSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China.
South China University of Technology · CNGuangdong Academy of Agricultural Sciences · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to investigate the nutritional value of five commercial meal-replacement shakes, and mainly focused on the lipid digestion fates and fat-soluble vitamin bioavailability. Four out of five samples exhibited a low lipolysis level (37.33-61.42%), aligning with the intended objectives of these products. Although the remaining sample rich in diacylglycerol (DAG) had a higher lipolysis level (80.83%), the inherent low-calorie nature of DAG might compensate for this drawback. The release level of individual fatty acid was largely determined by the glycerolipid composition. Moreover, the strong positive correlation between lipid hydrolyzed products amounts and the fat-soluble vitamin bioavailability was observed. Surprisingly, one out of five samples can provide enough vitamin A and vitamin E for consumers as a total replacement of one or two regular meals. Consequently, the meal-replacement shakes hold the potential to emerge as healthy products for this fast-paced era if the composition and structure were carefully designed and calculated.

Indexed as

BioavailabilityFat-soluble vitaminsIn vitro digestionLipidsMeal-replacement shakes

Identifiers

PMID37654441
PMCPMC10465867
OpenAlexW4385856840

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.