ReviewFood chemistry: X2025
What do we know about acrylamide levels in rice and rice products? A general overview.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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.
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
1 citing paper in PubMed.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Acrylamide, a potential carcinogen formed from the reaction of reducing sugars with asparagine at high temperatures, is found in widely consumed foods such as bakery products, cereal products, potato products, and coffee. Due to its widespread presence in the human diet and potential health risks, acrylamide exposure has become a global public health concern. Rice and rice-based products are among the most widely consumed staple foods globally, yet their contribution to dietary acrylamide exposure has not been comprehensively evaluated. While findings generally indicate that rice contains lower to moderate acrylamide levels compared to other cereals, the limited and inconsistent data make it difficult to draw clear conclusions regarding the factors influencing acrylamide formation in rice. Therefore, this review primarily aims to evaluate and summarize the acrylamide content in rice and rice-based and their uses for acrylamide reduction products based on current literature.
Indexed as
Identifiers
What OpenQuestion holds
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.