ReviewFoods (Basel, Switzerland)2023
Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 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
17 citing papers in PubMed.
- Decoding the Multi-Component Synergy of Fu Ling Yin Zi for Anti-Oxidative Stress Applications: Formulation Optimization, Molecular Docking, Cell-Based Validation, and 3D-Printed Dysphagia-Friendly Diets.Foods (Basel, Switzerland) · 2026Article
- Print, Eat, Heal: Unravelling the Potential of Bioactives in 3D Food Technology.Foods (Basel, Switzerland) · 2026Review
- Adoption of 3D-Printed Food in Romania: Price Perception as a Key Determinant of Consumer Acceptance.Foods (Basel, Switzerland) · 2025Article
- Three-Dimensional (3D)-Printed Snacks from Indigenous Composite Inks Improve Metabolic Dysfunctions Associated with High-Fat-Diet-Induced Obesity in Wistar Rats.Foods (Basel, Switzerland) · 2025Article
- Forensic applications of 3D printing - a review of literature, case studies and future implications.Forensic science, medicine, and pathology · 2025Review
- Study on the Impact of Pea Protein on the Printability and Storage Quality of the 3D Printing Pork Jerky.Foods (Basel, Switzerland) · 2025Article
- Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends.Gels (Basel, Switzerland) · 2025Article
- A Critical Review: Gel-Based Edible Inks for 3D Food Printing: Materials, Rheology-Geometry Mapping, and Control.Gels (Basel, Switzerland) · 2025Review
- Soft Gels in Food Systems: Recent Advances, Applications, and Technological Innovations.Gels (Basel, Switzerland) · 2025Review
- Nicotinamide and Pyridoxine in Muscle Aging: Nutritional Regulation of Redox, Inflammation, and Regeneration.Antioxidants (Basel, Switzerland) · 2025Review
- Technological Development in Wholegrain Food Processing.Foods (Basel, Switzerland) · 2025Review
- Exploring the potential of 3D-printed texture-modified diets for the management of dysphagia.Journal of food science and technology · 2025Review
- Consumers' attitudes toward 3D food printing: A South African context.Journal of food science · 2025Article
- A general simulation-based study on printability of inks in direct ink writing.Scientific reports · 2025Article
- Digital Light Processing Route for 3D Printing of Acrylate-Modified PLA/Lignin Blends: Microstructure and Mechanical Performance.Polymers · 2024Article
- Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review.Bioresources and bioprocessing · 2024Review
- Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Three-dimensional printing is one of the most precise manufacturing technologies with a wide variety of applications. Three-dimensional food printing offers potential benefits for food production in terms of modifying texture, personalized nutrition, and adaptation to specific consumers' needs, among others. It could enable innovative and complex foods to be presented attractively, create uniquely textured foods tailored to patients with dysphagia, and support sustainability by reducing waste, utilizing by-products, and incorporating eco-friendly ingredients. Notable applications to date include, but are not limited to, printing novel shapes and complex geometries from candy, chocolate, or pasta, and bio-printed meats. The main challenges of 3D printing include nutritional quality and manufacturing issues. Currently, little research has explored the impact of 3D food printing on nutrient density, bioaccessibility/bioavailability, and the impact of matrix integrity loss on diet quality. The technology also faces challenges such as consumer acceptability, food safety and regulatory concerns. Possible adverse health effects due to overconsumption or the ultra-processed nature of 3D printed foods are major potential pitfalls. This review describes the state-of-the-art of 3D food printing technology from a nutritional perspective, highlighting potential applications and current limitations of this technology, and discusses the potential nutritional risks and benefits of 3D food printing.
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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.