ArticleCurrent research in food science2025
Home-made vs industry-made: Nutrient composition and content of potentially harmful compounds of different food products.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 2 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Acceptability and impact on health-related markers of a sustainable dietary pattern: results from a pilot randomized controlled cross-over study.European journal of nutrition · 2026Trial
- The Future of Food Processing-A Food Science and Technology Perspective. Proceedings of a Roundtable Event.Nutrition bulletin · 2026Article
Corrections and comments
- Erratum issued
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Many consumers perceive industrially processed foods as lower in quality and potentially harmful to health, with concerns about poor nutrition, additives, and harmful compounds formed during processing. Epidemiological studies have highlighted risks associated with "ultra-processed foods," but empirical comparisons between industrial (IND) and home-made (HM) foods are scarce. This study aimed to compare nutritional values and harmful compounds in IND vs. HM versions of four common foods: plumcake, fish sticks, tomato sauce, and cereal bars. The HM foods were prepared using similar recipes to their industrial counterparts, avoiding technologies and ingredients not available at home. The analysis revealed identical nutritional compositions between the IND and HM versions. Acrylamide (AA) and Maillard reaction (MR) products, considered potentially harmful, showed comparable levels across the food pairs, though HM versions showed slightly higher levels in some cases. AA was undetectable in IND plumcake and HM cereal bars, while HM fish sticks had higher AA content than the industrial version. These findings indicate that homemade foods do not necessarily offer superior nutritional quality or lower levels of harmful compounds compared to industrial products. The classification of food products quality based on processing or industrial ingredients alone is not a reliable indicator of their healthiness.
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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.