A Comparative Evaluation of Heavy Metals in the Different Breads in Iran: A Case Study of Rasht City

Naghipour, Dariush; Amouei, Abdoliman; Nazmara, Shahrokh

doi:10.17795/jhealthscope-18175

Cited by 26 publications

(22 citation statements)

References 10 publications

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“…However, the combination of several toxic heavy metals can pose a risk to the local inhabitants (42,43). This indicates that consumer's health and quality of life may be affected in the near future as the heavy metals accumulation in long term can lead to biomagnification.…”

Section: Discussionmentioning

confidence: 99%

Health Risk Assessment of Heavy Metals in Vegetables in an Endemic Esophageal Cancer Region in Iran

2018

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Background: Nowadays, the heavy metals pollution is increasing and the accumulation of these metals in food has posed adverse effects on humans such as inducing various kinds of cancer and non-cancer diseases. The Northeast of Iran, especially Torkman Sahra, has the maximum number of patients with esophageal cancer. Objectives: We investigated the levels of four heavy metals (Zn, Cd, Pb, and Cu) in cucumber and tomato samples in Golestan province, an endemic esophageal cancer region. We evaluated the levels and potential health risks of heavy metals in vegetable samples of Northeastern Iran. Methods: The heavy metal content of the samples was determined by polarography methods. All sample preparation and digestion procedures were carried out according to the Standard Methods for the Examination of Water and Wastewater, 20th Edition. Results:The results showed that Cd and Pb concentrations in cucumber and tomato were estimated to be respectively 2.4 to 14.4 and 1.6 to 7 folds higher whereas Zn and Cu levels were lower than the maximum permissible limit for vegetables. The amounts of Pb intake through the consumption of these vegetables were determined more than the provisional tolerable daily intake. The total non-cancer and cancer risk results indicated that the investigated region was relatively unsuitable for growing the vegetables in the view of the risk of the elevated intakes of heavy metals adversely affecting food safety for consumers. Pb was the heavy metal posing non-cancer risks while Cd caused the greatest cancer risk. Conclusions: It was concluded that due to the toxic effects of cadmium and lead, we should be more serious to reduce pollution levels in this region.

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Section: Discussionmentioning

confidence: 99%

Health Risk Assessment of Heavy Metals in Vegetables in an Endemic Esophageal Cancer Region in Iran

2018

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“…Ludajic et al [16] also reported that there is a correlation of Cd content in wheat grain in relation to its content in soil which indicates that wheat adopts Cd from the soil. Cd enters agricultural land via applied phosphorus fertilizers [17].…”

Section: Resultsmentioning

confidence: 99%

Determination of essential and toxic elements in products of milling wheat

Ludajić

Pezo

Filipović

et al. 2016

Hem Ind

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In the production bread wheat bran is used as a raw material rich in dietary fiber. Therefore, it is necessary to monitor the content of essential and toxic elements in the flour and bran. This paper investigates essential (Zn, Cu, Fe and Mn) and toxic (Pb, Cd, Hg and As) elements in products of milling wheat grown in the whole territory of Banat, the region in Serbia. Inductively Coupled Plasma Mass Spectrometry was used for analysis. The mean contents of the following elements Pb, Cd, Hg, As, Fe, Mn and Zn in wheat kernels were 0.143 mg/kg, 0.007 mg/kg, 0.017 mg/kg, 35.7643 mg/kg, 50.865 mg/kg, and 21.174 mg/kg, respectively. Cluster Analysis (CA) and Principal component analysis (PCA) was applied to discriminate and to group the different samples, according to element content. Quality results show that the first two principal components, accounting for 80.17% of the total variance, can be considered sufficient for data representation and the first two principal components of toxic elements and essential microelements. Cd (15.28%), Zn (17.91%), Cu (17.08), Fe (16.91%) and Mn (17.54%), have been found the most influential for the first factor coordinate calculation, while the contribution of Pb (27.93%) and Hg (61.86%) has been the most important variable for the second factor coordinate calculation. [Projekat Ministarstva nauke Republike Srbije, TRI 46005]

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“…It is also worth noting that there are various types of traditional and ethnic bakery products that are made by different methods and materials [8]. Likewise, there are different types of bread in Iran (lavash, barbari, Sangak, Sajji, taftoon) baked according to the customs of different ethnic groups and the climate of the region [9][10][11]. In addition to the types of bread mentioned above, there is a wide variety of breads listed in ITM.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of different ethnic and traditional bread from the perspective of Islamic traditional medicine

Emami

Sobhani

2020

J. Ethn. Food

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Background: Bread is one of the staple foods throughout the world due to its great nutritional attributes. There are numerous types of bread in different countries that some of them are specific to a particular region or ethnic group. Bread is one of the main sources of the daily dietary pattern of Iranian society and Muslims and it satisfies a large part of daily energy needs. Therefore, it has long been considered by Islamic traditional practitioners. In Islamic traditional medicine (ITM), the first step in treatment is the modification of the diet based on a person's temperament and humors. For this reason, special attention has been paid to bread as a staple food. Scope and approach: This review described the ethnic bread of Iran and the views of some prominent ITM scientists such as Ibn Beytâr, Ibn Sinâ, Râzi, and Aqili on bread. They described the characteristics of the different types of bread based on the flour used, the amount of bran, and the method of baking with details. Furthermore, they prescribe a specific bread according to the nutritional value of each bread, the speed of digestion, and the temperament of the individual. Key findings and conclusions: Following the recommendations of traditional medicine can improve the bakery industry as well as reduce the side effects of some bread and their related diseases.

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A Comparative Evaluation of Heavy Metals in the Different Breads in Iran: A Case Study of Rasht City

Cited by 26 publications

References 10 publications

Health Risk Assessment of Heavy Metals in Vegetables in an Endemic Esophageal Cancer Region in Iran

Health Risk Assessment of Heavy Metals in Vegetables in an Endemic Esophageal Cancer Region in Iran

Determination of essential and toxic elements in products of milling wheat

Characteristics of different ethnic and traditional bread from the perspective of Islamic traditional medicine

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