Evidence map›Paper›PMID 38150117›Full record

ArticleBiological trace element research2024

Spice-Induced Metal Contamination and Microbiological Risk Assessment of Instant Noodles Prepared for Human Consumption.

Akaninyene Joseph, Uwem Edet, Edet Asanga, Favor Akpakpan Udoeyop, Bassey Ini Ubi, Glory Bebia, Ajoke F I Akindele, Regina Odu, Francisca Nwaokorie

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Article in Biological trace element research, 2024. 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
–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

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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.

  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

9 authors.

Akaninyene JosephDepartment of Biosciences and Biotechnology, Faculty of Science, University of Medical Sciences, Ondo City, Ondo State, Nigeria. joseph.akan@yahoo.com.
Uwem EdetDepartment of Biological Sciences, Faculty of Natural and Applied Sciences, Arthur Jarvis University, Akpabuyo, Cross River State, Nigeria.
Edet AsangaDepartment of Chemical Sciences, Faculty of Natural and Applied Sciences, Arthur Jarvis University, Akpabuyo, Cross River State, Nigeria.
Favor Akpakpan UdoeyopDepartment of Biochemistry, Faculty of Basic Medical Sciences, PAMO University of Medical Science, Port Harcourt, Rivers State, Nigeria.
Bassey Ini UbiDepartment of Microbiology, Faculty of Biological Sciences, University of Calabar, Calabar, Cross River State, Nigeria.
Glory BebiaDepartment of Medical Microbiology/Parasitology, Faculty of Medical Laboratory Science, University of Calabar, Calabar, Cross River State, Nigeria.
Ajoke F I AkindeleDepartment of Biosciences and Biotechnology, Faculty of Science, University of Medical Sciences, Ondo City, Ondo State, Nigeria.
Regina OduDepartment of Biological Sciences, Faculty of Natural and Applied Sciences, Arthur Jarvis University, Akpabuyo, Cross River State, Nigeria.
Francisca NwaokorieDepartment of Medical Laboratory Science, College of Medicine of the University of Lagos, Idi-Araba, Lagos, Nigeria.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

With the rising worries of potential metal contamination in cooked noodles, this study aimed at unravelling, for the first time, the possible source of metal contamination in cooked noodles. Noodles cooked with full spices (CWFS), cooked with half spices (CWHS), cooked with quarter spices (CWQS), and cooked with no spices (CWNS: control) and their spices were analysed for metals using inductively coupled plasma-atomic emission spectrometry. The microbiological quality of the noodles was also evaluated. Metal concentrations in cooked noodles varied with spice quantity. Noodles CWFS had the highest significant (p < 0.05) concentration of Pb (0.36 ± 0.12 mg/kg), Ni (1.05 ± 0.01 mg/kg), Cd (0.07 ± 0.04 mg/kg), Co (0.02 ± 0.002 mg/kg), and Na (9.45 ± 0.04 mg/kg), compared to the control (CWNS). The mean Pb and Ni of spice and cooked noodles were above the WHO acceptable limits for food and could be harmful to consumers. Pearson's correlation and PCA showed that packed noodle spices introduced metals into the cooked noodles. Although the hazard indices (adults and children) in all noodle's groups were less than 1, children still had the potential to contract cancer from Ni exposure because the carcinogenic risk values of CWQS (2.87 × 10

Indexed as

Food ContaminationSpicesCookingFood MicrobiologyHumansMetalsRisk AssessmentMetalsInstant noodlesMetalsMicrobiological qualityMonosodium glutamateNoodles spicesRisk assessment

Identifiers

PMID38150117

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Registered trials

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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.