Evidence map›Paper›PMID 41680437›Full record

ArticleScientific reports2026

Probabilistic dietary exposure assessment of polycyclic aromatic hydrocarbons (PAHs) and its associated disease burden in Singapore.

Angela Li, Min Ern Chen, Geraldine Songlen Lim, Benjamin Er, Mei Hui Liu, Valerie Sin, Wei Jie Seow, Gene Yong-Kwang Ong, R Ponampalam, Boon Kiat Kenneth Tan and 3 more

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In one paragraph

Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0cells of the map it votes in
0citing papers in PubMed
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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

13 authors.

Angela Li *National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore, 609919, Singapore.
Min Ern Chen *National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore, 609919, Singapore.
Geraldine Songlen LimNational Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore, 609919, Singapore.
Benjamin ErNational Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore, 609919, Singapore.
Mei Hui LiuFaculty of Science Department of Food Science & Technology, National University of Singapore, 2 Science Drive, Singapore, 117543, Singapore.
Valerie SinNational Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore, 609919, Singapore.
Wei Jie SeowSaw Swee Hock School of Public Health, National University of Singapore and National University Health System, 12 Science Drive 2, Singapore, 117549, Singapore.
Gene Yong-Kwang OngDepartment of Emergency Medicine, KK Women's and Children's Hospital, SingHealth-Duke NUS Paediatrics Academic Clinical Programme, Duke-NUS Medical School, 8 College Road, Singapore, 169857, Singapore.
R PonampalamDepartment of Emergency Medicine, Singapore General Hospital, Outram Road, Singapore, 169608, Singapore.
Boon Kiat Kenneth TanDepartment of Emergency Medicine, Singapore General Hospital, Outram Road, Singapore, 169608, Singapore.
Joanna KhooNational Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore, 609919, Singapore.
Joanne Sheot Harn ChanNational Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore, 609919, Singapore.
Kyaw Thu AungNational Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore, 609919, Singapore. aung_kyaw_thu@sfa.gov.sg.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are process contaminants with dietary exposure as a key route into the human body. Findings from the Singapore Total Diet Study revealed that higher levels of PAHs were found in food categories such as nuts and seeds, sauces and condiments, fruiting vegetables as well as fungi and seaweed. The choice of cooking method may influence the PAH levels in food such as fish and seafood products where stir-frying was associated with higher PAHs levels than boiling and steaming. Monte Carlo simulation was applied in the PAHs probabilistic exposure assessment using optimistic and pessimistic model scenarios. Lifetime cancer risk due to total dietary exposure to PAHs was estimated to be between 4.63 × 10

Indexed as

Dietary ExposureFood ContaminationNeoplasmsPolycyclic Aromatic HydrocarbonsCookingDisability-Adjusted Life YearsHumansMonte Carlo MethodRisk AssessmentSingaporePolycyclic Aromatic HydrocarbonsCancer riskDisease burdenFood safety, food contaminants, probabilistic dietary exposurePolycyclic aromatic hydrocarbons

Identifiers

PMID41680437
PMCPMC12976374

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LicenceCC BY
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Registered trials

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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.