Evidence map›Paper›PMID 42720000›Full record

ArticleJournal of food science2026

AI Digitized 3D-Printed Meal for Personalized Nutrition.

Connie Kong Wai Lee, Siyu Chen, Wing Yan Poon, Yee Him Timothy Chan, Yang Xu, Yuyan Zhu, Mitch Guijun Li

Abstract read
In one paragraph

Article in Journal of food science, 2026. 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

7 authors.

Connie Kong Wai Lee *Division of Integrative Systems and Design, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong SAR, China.ORCID https://orcid.org/0000-0001-7566-2605
Siyu Chen *Division of Integrative Systems and Design, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong SAR, China.
Wing Yan PoonDivision of Integrative Systems and Design, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong SAR, China.
Yee Him Timothy ChanDivision of Integrative Systems and Design, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong SAR, China.
Yang XuDivision of Integrative Systems and Design, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong SAR, China.
Yuyan ZhuDepartment of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong SAR, China.
Mitch Guijun LiDivision of Integrative Systems and Design, The Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong SAR, China.

Funding

Hong Kong University of Science and Technology
6 · The paper itself

Abstract

Personalized nutrition requires practical methods to convert dietary assessments into tailored food portions. Current image-based assessment tools and 3D food printing systems are often disconnected, lacking end-to-end evaluation. This study presents an integrated platform that converts meal images into personalized 3D-printed macronutrient supplements. The system combines smartphone image analysis, volume calculation, nutrient recommendation, and automated G-code generation for a custom dual-nozzle 3D printer. Four nutrient-rich inks (avocado, purple sweet potato, red lentil, chicken breast) were formulated with guar gum and characterized for extrusion-based fabrication. The AI dietary assessment module achieved a mean volume and weight estimation error of 37.25%, with macronutrient estimation errors between 31% and 38%. Ablation studies demonstrated that user-calibrated 3D depth reconstruction reduced volume errors compared to 2D baselines and uncalibrated models. During fabrication, the optimized inks exhibited shear-thinning behavior and elastic-dominant responses, enabling stable extrusion. Printed shape fidelity ranged from 89.67% to 99.00%, and weight accuracy from 79.00% to 96.00%. These results demonstrate the feasibility of a closed-loop workflow linking AI dietary assessment with automated, on-demand food fabrication, paving the way for precision nutrition interventions.

Indexed as

MealsPrinting, Three-DimensionalAnimalsGalactansHumansImage Processing, Computer-AssistedInkIpomoea batatasMannansNutrition AssessmentNutritive ValuePlant GumsGalactansguar gumMannansPlant Gums3D food printingartificial intelligencefood inksmulti‐material printingpersonalized nutrition

Identifiers

PMID42720000
PMCPMC13559749

What OpenQuestion holds

Textmetadata
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.