Evidence map›Paper›PMID 41146689›Full record

ArticleFood chemistry: X2025

Variations in acrylamide content of homemade biscuits with the addition of chia (ground seeds and flour).

Hind El Hadri, Ivana Blažević, Ivana Bianchi, Otmar Geiss, Josefa Barrero-Moreno

Abstract read
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Hind El HadriEuropean Commission, Joint Research Centre (JRC), Ispra, Italy.
Ivana BlaževićEuropean Commission, Joint Research Centre (JRC), Ispra, Italy.
Ivana BianchiEuropean Commission, Joint Research Centre (JRC), Ispra, Italy.
Otmar GeissEuropean Commission, Joint Research Centre (JRC), Ispra, Italy.
Josefa Barrero-MorenoEuropean Commission, Joint Research Centre (JRC), Ispra, Italy.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Homemade food constitutes an important component of people's diets, yet remains understudied for heat-processed contaminants. This study replicated realistic home-baking conditions to evaluate acrylamide variability. Ground chia seeds or defatted chia flour (10 %) were incorporated into biscuits and compared to 100 % wheat-flour controls. Three baking sessions were conducted with nine independent bakers producing 24 batches. Each session involved three to five bakers using the same recipe while varying parameters such as oven mode, ingredient type, and biscuit shape. Acrylamide concentrations ranged from 2.4 to 37 μg kg

Indexed as

AcrylamideBakingChia seedsHomemade biscuitsLow-moistureNovel food

Identifiers

PMID41146689
PMCPMC12554069

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.