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This study seems a little shoddy - it does not have adequate controls and there are too many unknowns in the article. Why not use several samples: plain flatbread; flatbread with yeast; pizza with one topping (sauce) or pizza with cheese (what type of cheese?). Article also is vague in the experimental description (e.g., the brown parts of the pizza were excised...). Additionally, it is already known that "burnt" food is not good to eat due to formation of PAHs. I am shocked this was published in a RSC journal!

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