Evidence map›Paper›PMID 40630427›Full record

ArticleFood science & nutrition2025

Acrylamide Occurrence in Iranian Biscuits and Its Potential Risk of Exposure.

Saeed Hoseini Majd, Seyed-Ahmad Shahidi, Nabi Shariatifar, Mohammad Ahmadi, Mahdi Sharifi Soltani

Abstract read
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In one paragraph

Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

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

2 citing papers in PubMed.

  1. Article
  2. 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

5 authors.

Saeed Hoseini MajdDepartment of Food Hygiene, Am.C. Islamic Azad University Amol Iran.
Seyed-Ahmad ShahidiDepartment of Food Science and Technology, Am.C. Islamic Azad University Amol Iran.ORCID https://orcid.org/0000-0001-5667-2875
Nabi ShariatifarDepartment of Environmental Health Engineering, School of Public Health Tehran University of Medical Sciences Tehran Iran.ORCID https://orcid.org/0000-0002-2861-5758
Mohammad AhmadiDepartment of Food Hygiene, Am.C. Islamic Azad University Amol Iran.
Mahdi Sharifi SoltaniDepartment of Food Hygiene, Cha.C. Islamic Azad University Chaloos Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Acrylamide is a chemical that can form in some foods during high-temperature cooking processes and is a known carcinogen according to the International Agency for Research on Cancer (IARC). Since biscuit consumption is high amongst Iranians, especially children, and there is a risk of exposure to hazardous compounds such as acrylamide, the purpose of this study is to investigate the amount of acrylamide in some types of biscuits. In this study, graphene (G) modified with magnetite (Fe

Indexed as

acrylamidecereal‐based productsgas chromatography–mass spectrometrygraphene (G) modified with magnetiteincremental lifetime cancer risksol–gel hybrid tetraethoxysilane methyltrimethoxysilane

Identifiers

PMID40630427
PMCPMC12235668

What OpenQuestion holds

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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.