Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274694 (Special Insight to Food Safety)20211001The Occurrence and Levels of Polycyclic Aromatic Hydrocarbons in Vegetables, Fruits, Tea Samples Marketed Iran: A Systematic Review2632711930910.22038/jnfh.2021.62033.1369ENSeyedeh Belin Tavakoly SanyDepartment of Health Education and Health Promotion, Faculty of Health, Mashhad University of Medical Sciences, Mashhad, Iran.0000-0002-7891-4449Journal Article20211204Cultivation of vegetables and fruits is a main food sources for human population. However, these products can be polluted by different types of contaminates like polycyclic aromatic hydrocarbons (PAHs). Thus, this systematic review served as a comprehensive report on the occurrence, levels, and health risk effects of PAHs in vegetables and fruits samples marketed in Iran. The Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) were used to develop this systematic review, and four databases (Web of Knowledge, Scopus, Scientific Information Database (SID), and Google scholar) were searched from inception until November 2021. A total of 12 studies with data on 1447 samples were met inclusion criteria and included in the final report. The average total PAHs recorded in various samples showed that PAHs concentration in most of the samples was above the standard limits and the mean CRs ranged from low to very high levels of health risks for both children and adults, which is associated with harmful epidemiological and environmental effects. Therefore, there is the need to take up the bodies or institutions involved in policy implementation and environmental management to reduce and prevent PAHs pollution agriculture products in Iran. Furthermore, gaps in literature have been addressed to provide a basis for future studies.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274694 (Special Insight to Food Safety)20211001Alginate Coating and Electrolyzed Oxidizing Water: Antimicrobial Effects against Inoculated Listeria Monocytogenes on Salmon Fillets2722761812910.22038/jnfh.2021.57724.1334ENRomina Saei HamedaniDepartment of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.0000-0002-2878-624XSaeid KhanzadiDepartment of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.0000-0003-0106-587xMohammad HashemiDepartment of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.0000-04525-A125-9874Mohammad AzizzadehDepartment of Clinical Sciences. Faculty of Veterinary Medicine. Ferdowsi University Of Mashhad, Mashhad, Iran.Journal Article20210512<strong>Introduction:</strong> The present study aimed to evaluate the inhibitory effects of alginate coating and electrolyzed oxidizing water (EOW) on <em>Listeria monocytogenes</em> in fish samples during 12 days in cold storage condition (4˚C). <strong>Methods:</strong> Initially, fish fillets were inoculated with <em>L. </em>monocytogenes and divided into different groups. Following that, treated samples including controls (no coating), distilled water, alginate, EOW, and alginate coating with EOW were stored at refrigeration temperature. The fillets were preserved at the temperature of 4°C, and the bacterial count was performed on days zero, two, four, eight, and 12. <strong>Results:</strong> The separate and combined use of alginate and EOW could significantly inhibit the growth of inoculated <em>L. monocytogenes</em> compared to the control samples, and the maximum reduction was observed in the EOW and alginate treatment (1.37 log CFU/g). <strong>Conclusion:</strong> It is recommended that alginate coating combined with EOW in fish improved safety against <em>L. monocytogenes </em>infection<em>.</em>Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274694 (Special Insight to Food Safety)20211001Fatty Acid Profile, Lipid and Cholesterol Content, and Nutritional Lipid Quality of Seven Fish Species from the Persian Gulf2772871820510.22038/jnfh.2021.57506.1333ENS. Siavash Saei-DehkordiDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran.0000-0003-2553-7202Aziz A. FallahDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran.Saeid Karimi-DehkordiDepartment of Animal Science, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran.Journal Article20210504A total of seven fish species from the Persian Gulf, belonging to three pelagic, benthopelagic, and demersal habitat groups were evaluated for the fatty acid composition, lipid and cholesterol contents, and nutritional lipid quality characteristics of their edible muscles during winter and summer. The values of lipid (g/100 g) and cholesterol (mg/100 g) varied from 0.66 to 2.74 and 27.80 to 44.91, respectively. Lipid and cholesterol contents of most fish species were significantly higher in summer than in winter. The highest contents of lipid and cholesterol belonged to pelagic and benthopelagic fish species, respectively. All fish species had much higher ∑ <em>n</em>-3 PUFAs than ∑ <em>n</em>-6 PUFAs. A higher level of PUFAs and MUFAs was observed during the winter, while a higher content of SFAs was detected in the summer. Low values of index of atherogenicity (< 0.8) and index of thrombogenicity (< 0.5) indicated that all fish species, especially demersal and benthopelagic fish had favorable nutritional lipid quality properties. The results indicated that season and habitat can significantly influence the lipid and cholesterol content, and fatty acid profile of fish muscles. Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274694 (Special Insight to Food Safety)20211001Lipid- lowering Effects of Endurance Training and Cinnamon Extract in Streptozotocin- Induced Diabetic Rats2881951882610.22038/jnfh.2021.58815.1340ENSepideh DolatiDepartment of Nutrition, Ministry of Health and Medical Education, Tehran, Iran.0000000304499956Rokhsare RostamiDepartment of Sport Physiology, Marvdasht Branch, Islamic Azad University, Marvdasht, Iran.Seyed Ali HosseiniDepartment of Sport Physiology, Marvdasht Branch, Islamic Azad University, Marvdasht, Iran.0000-0001-9122-3952Alemeh Hariri FarDepartment of Community Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.Abdossaleh ZarDepartment of Sport Sciences, Faculty of Literature and Human Sciences, Persian Gulf University, Boushehr, Iran.0000-0002-8884-6224Journal Article20210707<strong>Introduction:</strong> Diabetes is a disease caused by a lack of insulin secretion or a decrease in tissue sensitivity to insulin. The aim of this study was to investigate the lipid-lowering effects of endurance training (ET) with cinnamon (C) extract in streptozotocin (STZ)-induced diabetic rats.<strong>Methods:</strong> Thirty-two diabetic rats were divided into four groups of 8 rats, including 1) cinnamon, 2) training, 3) training+cinnamon and 4) sham groups. During four weeks, groups 1 and 3 received daily 100 mg/kg C perennially, and groups 2 and 3 ran on treadmill five times per week for 60 minutes each session at a speed of 8 to 16 m/min. Data were analyzed using paired sample t test and one way ANOVA and Tukey’s <em>post-hoc</em> tests (p≤0.05).<strong>Results:</strong> cinnamon, training and training+cinnamon significantly reduced TG, LDL and VLDL levels as well increased HDL (P=0.001) in compare with sham group, training+cinnamon significantly reduced Cho and VLDL (P=0.001) in compare with sham group; training+cinnamon had more effect on decrease of Cho (p=0.02) and LDL (p=0.002) as well as increase of HDL (P=0.004) rather than training. Also cinnamon (P=0.03) and training (P=0.04) significantly reduced VLDL in compare with sham group.<strong>Conclusions:</strong> Although training and cinnamon have lipid-lowering effect in diabetic rats, nevertheless it seems training simultaneously with cinnamon administration has better effect on improving lipid profile compare to training alone.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274694 (Special Insight to Food Safety)20211001Effects of the Cold Atmospheric Plasma Treatment Technology on Staphylococcus Aureus and Escherichia Coli Populations in Raw Milk2963051925310.22038/jnfh.2021.60859.1356ENMahnoosh BahreiniDepartment of Food Hygiene, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran.0000-0003-0978-7279Seyed Amirali AnvarDepartment of Food Hygiene, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran.0000-0002-6204-5621Bahareh NowruziDepartment of Biology, Faculty of Converging Sciences and Technologies, Islamic Azad University, Science and Research Branch, Tehran, Iran0000-0001-6656-777XAmir Hossein SariPlasma Physics Research Center, Science and Research Branch, Islamic Azad University, Tehran, IranJournal Article20211009Today, various sterilization methods are used for the removal of microorganisms, some of which are based on thermal methods that have negative effects on the physicochemical properties of milk. The present study aimed to investigate the effects of cold plasma at atmospheric pressure on the population of <em>Staphylococcus aureus</em> (<em>S. aureus</em>) and <em>Escherichia coli</em> (<em>E. coli</em>) in raw milk. Initially, a plasma jet filled with argon gas was used to evaluate the antibacterial effects of cold plasma. Following that, pasteurized milk samples (1.5% and 3% fat) were infected with standard strains of <em>E. coli</em> and coagulase-positive <em>S. aureus</em> and irradiated with cold plasma at the frequency of 22, 28, and 33 kHz and voltage of 20, 12.5, and 10 kV for five minutes. The results of statistical analysis and Tukey’s test indicated that the <em>E. coli</em> and <em>S. aureus</em> microbial load was significantly lower in the 1.5% fat milk compared to the control group (P<0.05). In addition, the milk samples exposed to plasma at 20 kV and 28 kHz showed the most significant reduction in the number of <em>E. coli</em> bacteria compared to the control samples (P<0.05). The milk samples exposed to 10 kV and 33 kHz also showed the most significant reduction in the <em>S. aureus</em> microbial load. According to the results, cold plasma could decrease the microbial load of milk containing 1.5% fat more significantly compared to the 3% fat milk. Therefore, plasma could be a proper alternative to thermal decontamination methods for raw milk. However, its application requires further studies to determine the intensity and duration of the exposure of microorganisms to cold plasma at atmospheric pressure.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274694 (Special Insight to Food Safety)20211001Isolation and Antibiotic Resistance of Helicobacter pullorum from Chicken Wings3063111925410.22038/jnfh.2021.60986.1358ENHosein AkhlaghiDVM Graduated, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran.0000-0002-0123-0867Seyed Hesamodin Emadi ChashmiDepartment of Clinical Science, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran.Ashkan Jebelli JavanDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran.0000-0002-1230-0866Journal Article20211015<strong>Introduction: </strong><em>Helicobacter pullorum </em>has recently emerged as a significant foodborne pathogen. The present study aimed to isolate and determine the antibiotic resistance of <em>H. pullorum </em>from fresh chicken wing using the culture method and a molecular technique in Semnan, Iran. <strong>Methods: </strong>A total of 60 fresh chicken wings samples were purchased from various local retail markets in different regions of Semnan and processed using the culture method. For initial confirmation, biochemical tests were applied. Suspected colonies were subjected to polymerase chain reaction (PCR) by the <em>16S rRNA</em> gene. The antibiotic resistance of the isolates was also assessed using the disk-diffusion method. <strong>Results: </strong>Among 60 samples, 27 (45%) were <em>H. pullorum-</em>positive based on the culture method and biochemical tests. However, the PCR test indicated 18 samples (30%) to be positive for <em>H. pullorum</em>. In the antibiogram, the highest and lowest resistance rates were observed against ciprofloxacin and fosfomycin, respectively. <strong>Conclusion: </strong>This<strong> </strong>was the first report in Iran to clearly illustrate that <em>H. pullorum </em>could be found in fresh chicken wings at a moderate level. In addition, the antibiotic resistance of the <em>H. pullorum </em>isolates was confirmed, and the PCR test based on the <em>16S rRNA</em> gene was considered a reliable and sensitive technique for the detection of this pathogen. However, further investigation is required to explore the life cycle of this novel foodborne pathogen in the other regions of Iran.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274694 (Special Insight to Food Safety)20211001Quality and Stability of Emulsions Made of Whey Protein, Soy Protein, Arabic Gum, and Maltodextrin3123201928610.22038/jnfh.2021.60996.1359ENAzadeh SalimiDepartment of Food Hygiene, Veterinary Faculty, Semnan University, Semnan, Iran.0000-0002-9005-8614Ashkan Jebelli JavanDepartment of Food Hygiene, Veterinary Faculty, Semnan University, Semnan, Iran.Haniyeh RostamzadFisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, Guilan, Iran.Journal Article20211016<strong>Introduction:</strong> Food safety and preservation methods are important issues, and food scientists and technologists are investigating new methods such as edible coating and microencapsulation. Most of these methods depend on the production of stable emulsions. The present study aimed to evaluate the effects of homogenizer speed, the ratio of the dispersed to the continuous phase, and the type of biopolymer on characteristics of emulsions. <strong>Methods:</strong> In this study, Arabic gum (AG), soy protein concentrate (SPC), whey protein concentrate (WPC), and maltodextrin (DM) were used as biopolymers. Samples were divided into two groups based on the homogenizer speed and ratio of the dispersed to the continuous phase, including group one (14,000 rpm, 10% v/v) and group two (18,000 rpm, 20% v/v). <strong>Results:</strong> On the first and sixth day of production, the smallest droplet size belonged to the samples produced by AG+DM in group one and those produced by SPC+DM in group two, respectively. The highest viscosity was observed in the samples of group two, which were produced by SPC+DM, while the lowest measured creaming index belonged to the samples in group two, which were produced by AG+DM on the first day of production. Finally, the most intense color based on the ‘a’ parameter was observed in the samples of group one, which were produced by AG+DM on the first day. <strong>Conclusion:</strong> According to the results, the most stable emulsions could be produced by SPC+DM at 18,000 rpm.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274694 (Special Insight to Food Safety)20211001Carcinogenic Polycyclic Aromatic Hydrocarbons in Vegetables Marketed in Mashhad: Levels, Dietary intakes, and Health Risk3213271928910.22038/jnfh.2021.61735.1366ENSeyedeh Belin Tavakoly SanyDepartment of Health Education and Health Promotion, Faculty of Health, Mashhad University of Medical Sciences, Mashhad, Iran.0000-0002-7891-4449Journal Article20211121Vegetables and fruit cultivation is a main food source for human population. However, different types of pollutants contaminate vegetables products like polycyclic aromatic hydrocarbons (PAHs). Human exposure to PAHs via potential food sources is not well investigated. Therefore, this study aimed to determine PAHs concentrations, dietary intakes, and health risks through the consumption of vegetables collected from urban areas in Mashhad, Iran. Chemical analysis was conducted on 75 vegetable samples were collected from markets in Mashhad including three root and leafy vegetables. The human health risk assessment (HHRA) model was used to measure the dietary intake and lifetime health risk of PAHs through the consumption of vegetables. The concentrations of total PAHs were ranged from 0.564± 0.162 to 2.211± 0.834 μg kg <sup>−1</sup> in all vegetables. The level of health risks of PAHs was below the acceptable risk level (HI < 1) for adults, while the health risk for children was higher than the acceptable risk level in some vegetable samples. Among the carcinogenic PAH congeners, BaA, Chr, and DbA were predominant for adult and children populations. Overall, the total health risk of PAHs for both groups was borderline or higher than the acceptable level of US EPA risk, suggesting the possibility of health risk for the adults and children to the PAHs via vegetable ingestion. Therefore, appropriate control measures and intervention programs need to be used to protect the health of the residents in this study area.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274694 (Special Insight to Food Safety)20211001Comparison of the Antibacterial Effects of Metabisulfite and Mentha longifolia L. Essential Oil in Giant Freshwater Prawns3283331931610.22038/jnfh.2021.60556.1351ENYasser ShahbaziDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran0000-0003-3306-2390Nassim ShavisiDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran0000-0002-2397-1868Negin KaramiDepartment of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, IranReza LorestaniDepartment of Aquaculture, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, Mazandaran, IranFarzad DabirianDepartment of Materials and Textile Engineering, Faculty of Engineering, Razi University, Kermanshah, IranJournal Article20210922<strong>Introduction: </strong>Using herbal essential oils and extracts as antibacterial agents has attracted great attention for preventing the growth of pathogenic bacteria. The present study aimed to compare the effects of sodium metabisulfite and <em>Mentha longifolia</em> L. essential oil (MEO; 0%, 0.5%, 1%, and 2%) in the growth prevention of <em>Listeria monocytogenes </em>and<em> Escherichia coli </em>O157:H7 in peeled giant freshwater prawns in cold storage for two weeks. <strong>Methods: </strong>The antimicrobial effects of MEO against <em>L. monocytogenes</em> and <em>E. coli </em>O157:H7 were investigated <em>in-vitro</em> using the disk diffusion method. In addition, the effects of the direct addition of MEO (0%, 0.5%, 1%, and 2%) and sodium metabisulfite (1.25%) to prawn samples were evaluated. <strong>Results: </strong>The major chemical constituents of MEO were pulegone (47.20%), eucalyptol (22.72%), and menthone (13.44%). The mean diameter of the inhibition zone of MEO against <em>L. monocytogenes </em>and <em>E. coli </em>O157:H7 was determined to be 9.45±0.23 and 6.37±0.02 millimeters, respectively. MEO concentrations of 0.5%, 1%, and 2% significantly reduced the growth of <em>L. monocytogenes </em>and <em>E. coli </em>O157:H7 compared to the control group (P<0.05). However, sodium metabisulfite was more effective than MEO in inhibiting the growth of <em>L. monocytogenes </em>and <em>E. coli </em>O157:H7 in raw freshwater prawns. <strong>Conclusion: </strong>According to the results, MEO could effectively prevent the growth of <em>L. monocytogenes</em> and <em>E. coli </em>O157:H7 and improve the safety of raw freshwater prawns during prolonged refrigerated storage. Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274694 (Special Insight to Food Safety)20211001Extending the Shelf Life of Fresh Camel Sausage by the Integration of Cuminum cyminum L. Essential Oil3343411928710.22038/jnfh.2021.61172.1360ENNajmeh MoghimiPhD Candidate, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.0000-0001-9248-4329Ali KhanjariAssociate professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.0000-0001-6331-7628Ali MisaghiAssociate professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.0000-0002-0279-7784Afshin Akhondzadeh BastiProfessor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.0000-0002-8532-5757Abolfazl KamkarProfessor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.0000-0003-4001-2922Fazel FalahResearch and Development Center, Solico Meat Products Company, Amol, Iran.Soroush Bakhtiari RadResearch and Development Center, Paydar Meat Products Company, Tehran, Iran.Journal Article20211022Fresh sausage has a short shelf life and is easily spoiled in refrigerated conditions. The present study aimed to assess the effects of <em>Cuminum cyminum</em> L. essential oil (CCEO; 0%, 0.05%, 0.1% and 0.2% v/v) on the shelf life extension of fresh camel sausage within storage at the temperature of 4<sup>o</sup>C for 15 days. According to the microbiological findings, the integration of CCEO significantly retarded microbial growth in the sausage compared to the control group (P<0.05). Mesophilic bacteria count (MBC) reached the upper microbiological permissible limit (7 log CFU/g) on day five in the control samples, on day seven in the samples containing 0.05% and 0.1% CCEO, and on day 15 in the samples containing 0.2% CCEO. According to the chemical findings, the total volatile base nitrogen (TVB-N) value in the control samples increased to 39.75 mg/100 g on the last day of storage. At the end of the research, a significant reduction (approximately 6.29-11.85 mg/100 g) was observed in the final TVB-N of the samples integrated with CCEO compared to the controls (P<0.05). The peroxide value (PV) of the control samples was 4.49 meq/1,000 g of lipids, while the PV values of the treated samples remained lower (3.25 meq/1,000 g of lipids) at the final stage of the study. In terms of sensory attributes, the addition of 0.05% and 0.1% CCEO caused slight adverse effects on the sensory characteristics of the samples (P>0.05). According to the results, the integration of CCEO with fresh camel sausages is a practical method to increase the shelf life of this product.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274694 (Special Insight to Food Safety)20211001Health Risk Assessment and Determination of Heavy Metals in Sesame Oils3423521931710.22038/jnfh.2021.61727.1365ENMajid RamezaniDepartment of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.0000-0003-1045-1828Mohammad HashemiDepartment of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.0000-04525-A125-9874Mehdi VaridiDepartment of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.Mitra RezaieDepartment of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.0000-0002-1965-4886Journal Article20211121The present study aimed to evaluate Fatty acid profile and level of heavy metals in the sesame oils consumed in Iran. In total, 30 sesame oil samples were collected from factories (n=20; industrial) and from traditional mills (n=10; non-industrial). Heavy metal content and the FA profile of examined samples oil were determined by ICP-OES and gas Chromatography respectively. Significant differences were observed between the industrial and non-industrial sesame oil samples in terms of the Fatty acid profile and toxic heavy metals contamination. In addition, the fatty acid profile of the industrial and non-industrial sesame oil indicated high levels of unsaturated fatty acids (84.5% and 83.49%, respectively), with the main fatty acids determined to be oleic acid and linoleic acid. The fatty acid profile of the sesame oil samples indicated no adulteration with other vegetable oils. The concentration of lead, cadmium, iron in industrial sesame oil were observed in the range of 0.008–1.33, 0.001–0.04, 0.11–6.74 mg/kg, and in non-industrial sesame oil were found to be 0.00–0.199, 0.01–0.04, 0.8–4.3 mg/kg respectively. In general, lead content was higher than that of the legislation limit of Iran and European Union (0.1 mg/kg). Mercury and arsenic metals no detected in any of sesame oil samples. Mean values obtained in this work for Fe was lower than the maximum values recommended for FAO/WHO (1-1.5 μg/g) and for Cd was agree whit international requirements, the approved content of Cd in oils are: 0.05 μg/g (1). The health risks carcinogenic (ILCRs) and no carcinogenic (HI or THQ) were highly exceeded than threshold value of 1 in the both consumer groups of adult and children. This calls for concern for both adults and children exposed to consume of sesame oil through ingestion. It is necessary to monitor the presence of heavy metal contaminants and the quality of imported sesame seeds prior to oil preparation.Mashhad University of Medical Sciences (MUMS)Journal of Nutrition,Fasting and Health2821-274694 (Special Insight to Food Safety)20211001Measurement of Heavy Metals in Bread with an Emphasis on the Risk Assessment of Aluminum3533591928810.22038/jnfh.2021.61178.1361ENTahereh AliEsfahaniPhD Student of Animal and Poultry Health and Nutrition, Department of Basic Sciences, Toxicology and Animal Poisoning Research Center, Faculty of Veterinary Medicine, University of Tehran (FVM-UT), Tehran, Iran.0000-0003-2454-4371Jamileh Salar AmoliProfessor of Toxicology, Division of Toxicology, Department of Comparative Bioscience, Faculty of Veterinary Medicine, University of Tehran (FVM-UT), Tehran, Iran.0000-0002-1909-5973Mahsa DaneshmandPhD Student of Toxicology, Department of Comparative Bioscience, Faculty of Veterinary Medicine, University of Tehran (FVM-UT), Tehran, Iran.0000-0002-8152-0117Journal Article20211022<strong>Introduction</strong><strong>:</strong> Humans are exposed to aluminum (Al) and other heavy metals through various sources. Scientists have long investigated the effects of Al and heavy metals on human health, reporting a correlation between Al concentrations and health issues such as <em>Alzheimer’s</em> diseases and cancer. Therefore, a risk analysis study is required to assess the risk of non-cancerous diseases. The present study aimed to measure heavy metals in bread with an emphasis on the risk assessment of Al. <strong>Methods:</strong> Various types of flatbread, cakes, and muffins were randomly collected in Tehran, Iran. The samples were prepared based on the modified AOAC official method. Subsequently, test solutions were analyzed for Al, Pb, Hg, Ni, As, Cd, Co, Cr, and Cu via inductively-coupled plasma/optical emission spectrophotometry (ICP-OES). Significant differences between the bread sample groups were determined using one-way analysis of variance (ANOVA) and Duncan’s least square difference (LSD) test. <strong>Results:</strong> We calculated the concentration, daily intake (DI), national theoretical maximum daily intake (NTMDI), and the hazard quotient (HQ) of Al in Iran. The lowest concentration of Al was observed in Sangak bread, and the highest level was detected in Taftan bread. In addition, the highest Al concentration was observed in cakes (mean: 40.44). The DI of Al was estimated at 0.26 mg/kg, and the NTMDI for adults was 0.005. The HQ of Al in all the bread samples was less than one. <strong>Conclusion:</strong> According to the results, the mean acceptable daily intake of Al was 92% of the provisional tolerable daily intake, and the HQ was less than one in the studied bread samples. Therefore, no risk of non-cancer diseases was observed due to the consumption of the bread samples.