ArticleHeliyon2024
Health risk assessment of potassium bromate in bread in Ghana.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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.
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Who cites it
3 citing papers in PubMed.
- Article
- Are fermented foods safe for human health? A systematic analysis of the literature.Frontiers in nutrition · 2026Review
- A Comprehensive Analysis of Potassium Bromate, a Possible Carcinogen, in Popular Baked Foodstuffs of Bangladesh.Food science & nutrition · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: Potassium bromate (KBrO Aim: This study aimed to determine the residual KBrO Methods: A total of 285 samples of bread, consisting of 97 tea breads, 95 sugar breads, and 93 butter breads were randomly sampled from bakeries across ten regions of Ghana for this study. The bromate contents were qualitatively and quantitatively determined spectrophotometrically at 515 nm, based on the redox reaction between KBrO Results: Out of the 285 bread samples analyzed, 12.28% (35/285) tested positive for KBrO Conclusion: Breads from 8 regions of Ghana tested positive for KBrO
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Registered trials
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