Evidence map›Paper›PMID 39055221›Full record

ArticleFood science & nutrition2024

Ultra-Processed food intake and risk of

Zohreh Ebrahimi, Zainab Shateri, Mehran Nouri, Masoumeh Khalighi Sikaroudi, Mohsen Masoodi, Farzad Shidfar, Mahdi Hejazi

Abstract read
In one paragraph

Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers, 1 of them a synthesis that pooled it.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed, 1 pooled it
–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

6 citing papers in PubMed, 1 synthesis or guideline pooled it.

  1. Prevalence ofWorld journal of gastroenterology · 2024
    Pooled it
  2. Trial
  3. Article
  4. Article
  5. Review
  6. Ultra-Processed food intake and risk ofFood science & nutrition · 2024
    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

7 authors.

Zohreh EbrahimiDepartment of Nutrition, School of Public Health Iran University of Medical Sciences Tehran Iran.
Zainab ShateriStudent Research Committee Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran.ORCID https://orcid.org/0000-0003-3725-6686
Mehran NouriInfectious Diseases and Tropical Medicine Research Center, Health Research Institute Babol University of Medical Sciences Babol Iran.ORCID https://orcid.org/0000-0002-7031-3542
Masoumeh Khalighi SikaroudiDepartment of Clinical Nutrition, School of Nutritional Sciences and Dietetics Tehran University of Medical Sciences Tehran Iran.ORCID https://orcid.org/0000-0002-1829-4591
Mohsen MasoodiColorectal Research Center Iran University of Medical Sciences Tehran Iran.
Farzad ShidfarDepartment of Nutrition, School of Public Health Iran University of Medical Sciences Tehran Iran.
Mahdi HejaziDepartment of Nutrition, School of Public Health Iran University of Medical Sciences Tehran Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The components in our food are known as one of the important risk factors for the development of

Indexed as

carbohydratesfatHelicobacter pylorisaltUPFs

Identifiers

PMID39055221
PMCPMC11266909

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.