ArticlePloS one2025
Health assessment of snacks and desserts in Guizhou Province: Analysis of fatty acids and sugar content.
Article in PloS one, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
introductionDietary patterns, particularly the excessive consumption of snacks high in fats and sugars, remain a pivotal factor producing adverse impact on the global prevalence of obesity and chronic diseases. However, the current situation is that there is insufficient study on the nutritional value and health risks of local snacks and desserts of Guizhou Province. To fill this gap, this study aimed to analyze the fatty acid (FA) composition and sugar content of popular snacks and desserts in Guizhou Province.
methodsA comprehensive nutritional evaluation was conducted on local snacks and desserts in Guizhou province, with a focus on the FA profile and five sugars (glucose, fructose, sucrose, maltose, and lactose). The study examined how cooking methods (steaming, baking, frying) and food classification (traditional vs. non-traditional) influence the nutritional profiles of these foods, which are predominantly made from rice, wheat, and cream.
resultsRice-based foods, particularly those steamed using traditional methods, showed superior nutritional profiles. They had significantly lower crude fat (7.35±1.50 g/100g) and total FA (6.10±1.55 g/100g) compared to other methods. Trans fatty acid (TFA) content was minimal (0.0179±0.0137 g/100g), and atherogenic index (AI) and thrombogenic index (TI) were low at 0.19±0.07 and 0.38±0.27, respectively. Rice-based foods also had an acceptable sugar content with no lactose, suitable for lactose-intolerant individuals. Among the rice-based foods, Rice Tofu (RT) had the best performance with the lowest Crude Fat (5.98 g/100g), AI (0.04), TI (0.05), highest monounsaturated FA (MUFA) content (3.11 g/100g), polyunsaturated FA (PUFA) to saturated FA (SFA) ratio (8.48), and n-3PUFA/n-6PUFA ratio (0.25), along with acceptable sugar levels.
conclusionThe nutritional value of snacks varies widely due to differences in raw materials, cooking methods, and traditional preparation techniques. Traditional steamed rice products, especially RT, offer the best nutritional profile and can be promoted as representative healthy traditional foods in Guizhou Province.
Indexed as
Identifiers
What Socratic 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 Socratic graph.