جستجوی مقالات مرتبط با کلیدواژه « آرد » در نشریات گروه « پزشکی »

The purpose of this study was to investigate the level of pollution and concentration of heavy metals in agricultural soil, wheat and flour and to evaluate the consequent health risks in the residents of Bijar city in 2021.

To determine the total content of heavy metals, after acid digestion, the dry soil samples were converted into powder and prepared according to the steps of acid digestion for reading by graphite furnace atomic absorption spectrometry (GFAAS). Extraction from the samples was also done by acid digestion method. In the flour sample, direct acid digestion was done. For non-carcinogenic risk assessment studies, two routes including direct consumption (ingestion) and dermal absorption of heavy metals were considered. To calculate carcinogenic and non-carcinogenic risks, we considered heavy metals including cadmium, lead, zinc and arsenic.

The concentrations of heavy metals studied in the soil, wheat and flour samples of four regions were similar to one another and no significant differences were observed. The results of the risk assessment showed that the soil samples of all four studied areas were in class III (moderate risk) in regard to the carcinogenic risk of arsenic. Also, the soil samples of all four regions showed a low cancer risk in relation to cadmium. All other samples showed a low risk less than 10-6. In all of the samples of flour, wheat and soil from the four regions, we found no risk higher than 10-4 and, thus they were considered safe.

The results of this study showed non-carcinogenic risk in relation to zinc, lead, arsenic, and cadmium based on the results of examined samples, but the concentration of some of these metals, such as arsenic, is close to the risk level for the vulnerable populations such as children, and appropriate measures should be taken to evaluate and reduce these heavy metals concentrations.

Fiscal policies can play an important role in the behavior and health of consumers. This study aimed to analyze the trend of bread consumption in Iran and changes in the amount of subsidy paid to it.

In order to achieve the objectives of this study, the amount of bread consumed in Iranian households was extracted from the balance sheet of food products of the Islamic Republic of Iran during 2002-2011 and the amount of subsidy paid to it was obtained from the documents and statistics available at the ministry of economic affairs and finance and consumer and producer protection organization. Data analysis was conducted with SPSS, version 16, using descriptive statistics, Pearson correlation test and linear regression with 95% confidence interval.

Linear regression results showed statistically significant difference between subsidies for bread, bread consumption (p=0.019 and r=0.720) and energy level produced in the body (p=0.003 and r=0.824). For each one miliard Rials increase in subsidies paid for bread, 63.712 tons of bread consumption and 0.014 kilo-calories of daily energy consumption were decreased.

In order to hold bread price constant, huge money is spent as subsidies for this product every year. Not paying attention to flour quality and low quality of bread produced in bakeries has caused a part of subsidies to be spent for bread waste and per capita consumption of bread has decreased as a result.

 Deoxynivalenol (DON) is one of the most common mycotoxins found in cereal products. 

 The purpose of this study is to compare the DON contamination level in raw wheat flour and bread.

 In this analytical study with cross-sectional design, a total of 44 wheat flour and bread samples (Lavash flour and bread, and Barbari flour and bread) were collected. The DON level was measured using ELISA method. Collected data were analyzed in SPSS software by using ANOVA and t-test considering a significance level of P≥0.05.

 The Mean±SD total DON level in the flour and bread samples was 0.03±0.04 and 0.12±0.21 µg/kg. The mean DON level in the Lavash and Barbari flour samples was 0.01±0.02 and 0.01±0.01 µg/kg, and in the Lavash and Barbari bread samples as 0.04±0.03 and 0.16±0.27 µg/kg, respectively. There was no statistically significant difference in the DON levels between flour and bread samples (P≥0.05).

 The presence of DON in the studied samples was observed, but its contamination level was lower than the permissible limit.

Wheat products such as flour and bread account for a significant part of the diet in Iran. Thus, microbial contamination of these products can cause various diseases in the community. In this regard, the aim of this study was to determine the microbial quality of flour used in bakeries and semi-industrial packaged lavash breads in Bandar abbas city. In this descriptive study, the flour and bread samples were collected from bakeries and food supermarkets, respectively, and their microbial quality and moisture were determined according to the methods proposed by Iranian National Standards Organization. The obtained data were analyzed by descriptive statistics and SPSS and Excel softwares. The results showed that none of the bread samples were contaminated with coliform and Escherichia coli. With respect to the national permissible limit of 103 CFU mold/g for bread, the number of molds exceeded national permissible limit in 24% of the bread samples. Furthermore, the number of total microorganisms and molds in 25% and 10% of flour samples exceeded national permissible limits (105 CFU/g for total microorganisms and 5×103 CFU/g for molds). This study revealed that the microbial content of some flour and packaged bread samples collected from Bandar Abbas exceeded national permissible limits. This situation is a matter of concern, especially for the breads contaminated to molds, due to probable production of toxins and direct consumption of the contaminated bread. Therefore, regulatory authorities should focus more on the monitoring of the microbial contamination of packaged foods

Ochratoxin A is a mycotoxin with determined human health hazards which can be transferred through contaminated wheat and wheat products. The aim of this study was to examine the flour samples specified for Sangak bread in terms of Ochratoxin contamination levels and to study the effect of baking practice on the toxin concentrations amongst the most contaminated products.
Thirty flour samples, specified for sangak flour were sampled and from bakeries and factories and examined for Ochratoxin A concentration by competitive ELISA. The most contaminated samples were then screened and subjected to bakery practices including fermentation with yeast / yeast plus lactobacillus plantarum A7 and then baking in a traditional oven.
Findings: Ochratoxin A was detected in all tested samples, however none of them exceeded the regulated limit (5ng/g) in flour. Contamination ranged from LOD to1.723 ng/g and averaged as 1.025 ng/g. Both fermentation and baking significantly decrease the amount of ochratoxin A (p>0.01) from primary levels. Fermentation process by using Saccharomyces cerevisiae and the mixture of Saccharomyces cerevisiae and L. plantarum and baking reduce the ochratoxin A by about 7%, 15% and 24% respectively.
: Sangak flour samples that are currently distributed in bakeries are considered safe for human use with regard to Ochratoxin A contamination. Traditional bakery practices including oven baking, dough fermentation using baker yeast and baker yeast plus lactic culture significantly removes the Ochratoxin A from dough.

Introduction and A large percentage of the world population suffers from hidden hunger, which is defined as micronutrients deficiency. Iron deficiency anemia is one of the most common complications of the micronutrients deficiency and there is a lot of effort to deal with this problem. For this purpose, this study aimed to examine the program of flour fortification with iron in Iran.
The cohort, case-control, and clinical trial studies with the search strategies such as iron deficiency anemia, fortification, and micronutrients deficiency, which were conducted until 2015 were included. The data sources entailed PubMed, Ovid, Elsevier Science, Blackwell Synergy, and Google. All the selected studies were available in English and Persian.
In several countries, the best method for correction of the iron deficiency anemia is food fortification due to high efficacy and low adverse effects of this method. Bread is a staple food in Iran; therefore, flour fortification was performed in this country. The premix powder containing 30 ppm of iron and 1.5 ppm of folic acid was used for flour fortification. Considering the various types of wealth, the total amount of iron in flour was up to 80 to 85 ppm that may lead to iron poisoning in people with a low socio-economic status because of high bread consumption, as well as the individuals with high socio-economic status since they receive iron from the other resources. Therefore this program was stopped in several provinces due to the mentioned complication.
Prior to the implementation of this program, it was essential to carry out abundant pilot studies to investigate the probable complications and problems of this plan. To the best of our knowledge, there is limited number of studies conducted on the adverse effects of iron fortification in Iran; therefore, further studies are recommended in this issue.

Wheat is the most important crops and bread made from in Iranian diet, which contamination of wheat and flour storage in adverse environmental conditions can lead to contamination with toxic fungi particularly aflatoxin producing fungi. The aim of current study was to determine the frequency and type of fungal contaminants in the distributed flours in Yazd bakeries.
In this cross-sectional study, 80 bakerie's flour samples and 20 flour samples of flour producer factories were collected. After measuring their moisture, dilutions from 10-2 to 10-6 of flour samples were cultivated on Saboraud dextrose agar plates and by enumeration of isolated colonies, their genus and species were identified based on macroscopic and microscopic characteristics. Data was analyzed by SPSS software using descriptive statistics such as average and Chi square test. Differences were considered statistically signifi­cant when P A total of 2223 fungal colonies from 11 different genus and species were isolated and identified from samples of flour that only 7% showed fungal contaminations more than allowable cut off points. Penicillium, Cladosporium, Fusarium, Aspergillus flavus, and Aspergillus niger were the most prevalent and Alternaria, Vertisillium, Rhizopus and Fouma showed minimum contamination in studied flour samples in present study.
Results of present study compared with other similar studies indicating a fairly favorable situation in terms of fungal contaminations in the distributed flour in Yazd bakeries.

In recent years, limited information has been provided regarding the occurrence of aflatoxins in flour samples and in traditional flat breads in comparison to the leavened breads in Iran. In this study, aflatoxin contamination in some bakery products and assessment of risk of aflatoxin intake were investigated.
In this experimental cross-sectional study, 66 samples including 29 different flour samples, 14 traditional flat bread samples, 10 leavened bread samples, and 13 samples of sesame and seeds used for dressing breads were randomly collected from different factories and bakeries in Isfahan, Iran, and examined for aflatoxin residue using the enzyme-linked immunosorbent assay (ELISA) specific kit. The risk of aflatoxin intake for consumers was assessed using hazard quotient and mean and data analysis was conducted using one-way ANOVA and Fisher’s least significant difference (LSD).
Findings: Aflatoxin residue was found in all of the studied samples in the range of 0.5 to 6.54 pbb and did not exceed the national standard level (15 pbb). Traditional flat breads contained two times more aflatoxin than leavened breads. Hazard quotient ranged from 5.4 to 101 and the relative carcinogenic risk was higher than 10-4.
Despite the low aflatoxin contamination levels in bread in this study, the hazard index of higher than the tolerable limit for humans showed that reduction of daily bread consumption in Iran is critical.

Wheat flour as an organic allergen particle has an extensive respiratory exposure in milling industry and related industries. Simultaneous exposure to flour dust and fungal spores causes infectious disease, cancers, and impaired pulmonary function tests. This research was carried out with the aim of assessing the concentration of respirable flour particles, determining the type, and concentration of fungal spores in breathing air of workers in milling industries. In this descriptive cross-sectional study, 42 area samples were collected on filter and analyzed gravimetrically. Using a specific sampling pump, sampling of bioaerosols and sabro dextrose agar medium of fungal spores, was performed. Microscopic analysis was applied to detect and quantify microorganisms as colony per cubic meter. The mean and standard deviation of total respirable particles in the breathing air of workers was 6/57±1/69mg/m3, which exceeded occupational exposure limit. The concentration of fungal spores in workers’ breathing air ranged from 42 to 310 colony per cubic meter. The percentage of respirable to total dust particles produced in sieve vibration, bagging, and milling sections, were determined 67.83%, 32%, and 62.2%, respectively. The results of this study revealed that the concentration of respirable particles in wheat milling process exceeded the recommended level and the concentration of fungal spores was at the average level of occupational exposure according to ACGIH recommendation. Therefore, engineering controls are required in flour milling process to reduce the exposure of workers.

Ochratoxin A (OTA) is the most poisonous of ochratoxins، with nephrotoxicity and carcinogenicity toxic effects. This study was carried out to identify and determine the concentration of OTA in wheat flour produced by four factories in Ahvaz city using HPLC method. Subjects and In order to separation and quantification of OTA in produced wheat flour of 4 factories in Ahvaz، 8 times، each time، one composite samples from wheat flour of each factory which comprising 20 grab samples was taken. An adequate of each sample mixed with methanol- phosphate buffer، filtered; an aliquot of the filtered was diluted and purified by running through a immunoaffinity column. The column was washed with water; then OTA was eluted by methanol. The eluted was concentrated to dryness under a gentle nitrogen stream. Finally، the residue was dissolved in mobile phase and analyzed by HPLC using column (150 mm ×4. 6 mm ID، 5 µm C18 stationary phase) with a fluorescence detector (excitation and emission wavelength was 333 nm 460 nm respectively)، mobile phase of acetonitrile-water-glacial acetic acid (49. 5:49. 5:1) and at flow rate of 1. 5 mL/min The limits of detection and quantification were 0. 0075 and 0. 025 ng/g، respectively. Thirty (93. 75%) out of 32 samples were contaminated with OTA، at concentration ranging from 0. 004 to 0. 809 ng/g، with an average of 0. 09 ng/g. The results showed that all of the samples had lower levels of OTA than maximum tolerable limit of 5 ng/g assigned by Institute of Standard and Industrial Research of Iran (ISIRI) for wheat and WHO guidelines.

purslane seeds provide nutritional value، and have beneficial health effect on the body specially in preventing cardiovascular، cancer and hypertension (high blood pressure) deseases، because it contains omega-3 and omega-6 fatty acids and other nutrients such as antioxidants، tocopherols and dietary fibre.

In this study، the effect of incorporating purslane powder into wheat flour with concentrations of 5، 10، 15 and 20% was investigated on dough rheological properties، chemical properties of flour and bread including oil content، fatty acids profile، tocopherols، fat acidity and peroxide. Fatty acids stability during cooking process was also studied. Moreover، sensory characteristics of bread were determined during 5 days of storage.

Findings showed that incorporating up to 10% purslane powder led to the weakening of dough rheological behavior in the farinograph. 20% substitution level increased flour fat content، linolenic acid، tocopherols and fat acidity contents. However، peroxide values of samples did not show significant (p>0. 05) differences. The amount of fat acidity and peroxide increased during cooking. Linolenic acid was stable to heat، while tocopherols decreased. Bread containing 10% purslane received higher sensory scores compared to other treatments. Bread sensory quality gradually decreased during storage.

Incorporating purslane seeds powder increased omega 3 and omega 6 fatty acids in bread. At certain levels (below 10%) of pursalne addition، sensorial properties of bread were improved. Linoleic fatty acid was stable during baking، however، the amount of tocopherols decreased upon baking.

Wheat flour is a complex organic particle containing an array of different allergic and antigenic components. Exposure to flour dust may result in a variety of respiratory problems such as allergic responses, occupational asthma and allergic rhinitis. The aim of the present study was to assess the concentration of inhalable dust and gliadin of flour dust as an important wheat flour allergen and to determine the relationship between concentrations of flour dust and that of gliadin in the air breathed by the workers in different workstations of wheat flour mill factories. This was a cross-sectional descriptive study. 64 air samples were collected by means of universal air sampling pumps. Inhalable flour dust density was measured by gravimetric method and flour dust gliadin concentration was determined by enzyme linked immunosorbent assay (ELISA). The mean flour dust density was higher than that of permissible limit in all wheat flour mill factories (1.64 4.68 mg/m3) and showed a significant positive relation with gliadin concentration (R2 = 0.708, p<0.05) in all factories. In addition, Inhalable dust density and gliadin concentration have been different in different stations of the factories and were highest in flour packing workstation. This study revealed the density of Inhalable flour dust had been higher than the level of permissible limit (0.5 gr/m3) and the workers in Hamadan flour mills are exposed to a dangerous level of flour dust, and inhale a high level of gliadin in all flour packing unites of the factories in Hamedan.

Iron deficiency anemia is one of the common nutritional problems in Iran. Therefore, the flour fortification with iron program was launched on May 2001, and mid-term evaluation conducted after 3 years (2004), focusing on effectiveness and coverage of the program.

Two studies have been designed: Study 1: A field trial to determine effectiveness of the program. Locations of the study were the Bushehr province (intervention group) and three districts of Fars province (control group). Target populations were women aged 15-49 years. For all women, blood samples were taken to measure hemoglobin and ferritin. In addition, data were collected on potential confounding variables and adjustments were made using a logistic regression model. Study 2: A cross sectional study to determine program coverage in Bushehr province. In this study, we measured the iron in samples of bread consumed by households and also iron content of the flour in bakeries.

The results of this study showed that the coverage of fortified flour was 100% and the coverage of fortified bread at households' level was 99.7% in Bushehr province. A total of 863 women (567 women in Bushehr province and 296 women in Fars) entered into the effectiveness study. The fortification program decreased the prevalence of low ferritin and iron deficiency anemia (low hemoglobin and low ferritin) among women. There were no significant changes in mean hemoglobin or in the prevalence of low hemoglobin.

The findings of the mid-term evaluation of the flour fortification program in Iran demonstrated that the iron fortification program has beneficial effects. Flour fortification alone will not prevent iron deficiency anemia but it is an important component of a public health strategy. Therefore, more time and information are needed for interpreting the current trends in anemia indicators.