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

Food and water supply is important for people's health affected by earthquakes. Food manufacturing areas must be built earthquake-resistant and in accordance with the conditions specified in the legal legislation to provide food security and safety through disasters. A bread and bread varieties business using ovens could be damaged and pose a risk to their neighborhood due to their activities. Production of bread and bread varieties using stone/wood ovens could cause the separation of iron from concrete with the effect of warming and cooling. This study aimed to evaluate the impact of bread and bread varieties businesses located at the entrances of the apartments on the destruction or damage of buildings caused by earthquakes and lack of access to enough safe food. Therefore, the damage to buildings with stone/wood ovens at apartment entrances caused by the earthquake that occurred in Türkiye on 6 February 2023 was evaluated. Some bread producers with ovens that have no independent structures and obtained licenses before the regulation dated 2014, should determine their infrastructural features. Using stove/wood ovens under or at the entrance of the apartments in bakery places could be a risk of causing damage to the column structure. The inspections of bakery places of the municipality and the other authorized organizations must be done more often, and official monitoring should be mandatory for food and environmental safety.

Context: 

Considering the importance of bread as a staple food in many countries around the world, including Iran, This study aimed to assess the nutritional values (i.e., protein content, fat content, carbohydrates, vitamins, minerals, and antioxidant activity) of quinoa-wheat bread compared to simple wheat bread.

Evidence Acquisition: 

A search was conducted in electronic databases, including PubMed, Scopus, and Web of Science, as well as Google Scholar search engine. After screening the title and full-text of the articles, data were extracted by two independent researchers; a third researcher interfered in case of disagreement. Keywords, including “Chenopodium quinoa”, “Quinoa”, and “bread”, were obtained from the MeSh database and the manuscripts of related articles. All papers written in English language, which were published before March 2022, were selected for this review.

Among 159 initially extracted articles, 38 were selected by screening the titles and removing duplicates and irrelevant papers. Eleven articles were finally included in this review. Overall, the results showed significantly higher protein, fat, and fiber content in quinoa-wheat bread compared to simple wheat bread.

Based on the results, the addition of quinoa flour could promote the health benefits of bread by increasing the protein, lipid, fiber, and micronutrient contents. It is suggested to optimize the nutritional value of the Iranian’s staple food by adding quinoa flour to wheat bread.

The use of composite flour and combined additives in wheat flour to improve their nutritional and health benefits have increased. This study focuses on the examination and comparison of the phenolic characterization, antioxidant properties, mineral content, starch profile, in vitro starch digestibility and in vitro α-amylase inhibition present in produced composite bread and wheat bread.

Experimental: 

Sphenostylis stenocarpa flour (SSF) and combined additives (dry gluten powder, fungal α-amylase and sodium stearoyl-2-lactylate) were incorporated into wheat flour to produce composite SSF bread. Wheat flour bread was prepared as a control.

The HPLC result showed higher values of gallic acid (1806.68 µg/100 g), p-coumaric acid (104.49 µg/100 g) and quercetin (22054.67 µg/100 g) in SSF bread while sinapic acid (195.88 µg/100 g), caffeic acid (1372.90 µg/100 g), ferulic acid (535.79 µg/100 g) were higher in control bread. Ferric-reducing antioxidant properties and mineral contents (Zinc, Ca, Fe, K, Mg, Mn and copper) were higher in SSF in comparison to control bread (P<0.05). The SSF bread had higher resistant starch and slowly digestible starch values but decreased total starch and rapidly digestible starch values. The in vitro starch digestibility (IVSD) value was also 0.54 times lower in SSF compared to control bread. The α-amylase inhibitory potential of SSF bread (56.77%) was significantly higher (P<0.05) in comparison to control bread (29.96%). It could be concluded that the incorporation of Sphenostylis stenocarpa in baked products such as bread will be of high nutritional benefits to humans.

Recommended applications/industries: 

Sphenostylis stenocarpa is an underutilized bean that is rich in minerals, antioxidant properties and slow starch digestion potency which can be explored to prevent or manage the pathologic conditions that are related to sugar metabolisms. The utilization of underutilized Sphenostylis stenocarpa will go a long way in combating food insecurity.

War threatens the Middle East region's access to essential and highly needed resources. However, some countries are more vulnerable than others to food shortages and unrest. The present study investigates the impact of the Ukraine war and the bread crisis in the Middle East.

Search engines including PubMed, Scopus, Science Direct, and Google scholar were applied with keywords such as Ukraine, war, bread, crisis, Russia, and the Middle East to find related articles published up to 2022.

The war in Ukraine was a full-scale crisis since the two countries involved in the war supplied 30% of the world's grain production. About 75% of the world's sunflower oil is also produced in Russia and Ukraine, which has caused the risk of a food crisis in the world and can increase the level of hunger and malnutrition in the Middle East, Central Asia, and its surroundings.

According to the mentioned cases, it can be said that there is not a very clear future for the Middle East countries in terms of food supply, which have been severely affected by the war in Ukraine in the current situation.

Folic acid deficiency can be harmful specifically for the vulnerable population worldwide. The most reliable way to provide enough folic acid to population is adding it to the staple foods. Bread is the most important staple food for Iranian population. However, food preparation may affect folate stability.

determine the effect of different procedures of bread preparation including fermentation and baking on folic acid content of most popular types of breads.

The aim of this study was to determine the effect of food processing, including fermentation and baking on folic acid content of folic acid fortified Iranian breads such as Lavash, Taftoon and Barbari. The flour was fortified with folic acid (0.15 mg/100 g). Breads were prepared by fortified flour, sourdough, salt and water.

Folic acid was extracted first and then was determined using the HPLC after the preparation procedure. The folic acid content in the all of the three types of flour (Lavash, Taftoon and Barbari) was changed significantly during the fortification. There was no significant difference in folic acid content between dough before and after the fermentation process. The folic acid content was decreased after the baking of all types of breads. This reduction was lowest in Barbari breads. This might be due to the lower baking temperature and higher thickness of Barbari.

Approximately 24-40 percent of the folic acid content of the three types of breads was decreased due to the baking process.

Considering the importance of non‑communicable diseases (NCDs) in Iran, the aim of this study is to identify the trend in the salt (NaCl) levels of various types of traditional bread (sangak, barbari, taftoon, and lavash breads) in Tehran in 2016 and 2018 and its implication for public health.

A total of 777 samples of various traditional breads were randomly collected from various districts located in Tehran in 2018. The salt content (expressed as g/100 g dry weight) in these breads were determined according to Volhard method. Results from this study were compared with those reported in 2016.

The present study indicated that the mean salt content in traditional breads in 2018 was significantly higher than that reported in 2016. Salt content in traditional breads collected in 2018 ranged from 0.03 to 6.52/100 g dry weight, with mean value of 1.43 g/100 g dry weight. When comparing with the permitted limit set by Institute of Standards and Industrial Research of Iran (ISIRI), there was an increase in the percentage of samples complying with the permitted limit; 50.8% (2016) vs 54.1% (2018).

The daily salt intake increased from 1.56 g per person in 2016 to 2.31 g per person in 2018. Considering the high bread per capita consumption in Iran, it seems that half of the daily recommended salt intake could be reached exclusively through breads. Hence, the main strategies for salt intake reduction from bread could be achieved through evaluation of salt reduction programs and development of technological factors in bread baking.

This study aimed to determine sodium dithionite as an additive in traditional bread and its health risk assessment in Qom province and was designed in two stages.

It was designed in two stages. In the first stage, the concentration of Sodium dithionite in the traditional breads (4 type of bread with code number of 1, 2, 3, and 4) were measured. 70 samples were randomly selected from the bakeries and analyzed by spectrophotometer in 560 nm and Instrumental detection limit (LOD) of 1 mg/l. In the second stage, health risk assessment was determined. Required data were extracted by a questionnaire (NUTRIKAP) used as a survey tools for household food basket. The sampling method at households Level at the single stage cluster sampling with sample size was estimated for 456 (57 clusters of 8 people in Qom province).

The results of Sodium dithionite test in bread samples showed that in 40% of all samples, Sodium dithionite concentration was 1.23±0.99 ppm. The risk assessment for all age groups showed that the hazard quotient (HQ) was <1.

according to the pattern of bread consumption, the daily intake of Sodium dithionite does not pose a significant health risk. However, training to Bakers and bakery workers and related food industries is essential and continuous monitoring of additives in bread is more of concern.

Bread is a staple food across the world, especially in Nigeria. Potassium bromate is widely used by bakers to enhance bread elasticity, functionality, and quality. Due to its toxicity, the use of potassium bromate in bread production in Nigeria was banned by the National Agency for Food and Drug Administration and Control (NAFDAC); the regulatory agency for food and pharmaceutical products in 2003. This review aims to assess the compliance levels of potassium bromate used in the production of low and high-cost bread consumed across Nigeria. 17 selected articles across the six geopolitical zones were evaluated. This review identified that most of the bread sold and consumed in Nigeria contained potassium bromate in quantities above the permissible limit. Surprisingly, even bread labeled as “bromate-free”, “with NAFDAC registration number” and sold at high-costs also contained potassium bromate in excess concentration. This implies that many bread sold in Nigeria are unsafe for human consumption. Due to the deleterious effects of potassium bromate, its continual usage and consumption above the safe limit is a threat to the total well-being of the consumers. Its use in the bread-making industry also poses a serious health occupational hazard to bakers. Bread makers should opt for other alternative dough conditioners such as ascorbic acid, glucose oxidase, and potassium iodate for bread production. NAFDAC should put in more proactive measures to ensure constant monitoring of food products pre-and post-production to guarantee adherence to its regulatory standards and the safety of human life.

Food contamination with heavy metals is the main concern for human health that increases globally. Bread wheat is one of the most important grain products for human consumption. The aim of the study is to examine the effect of baking methods on residues of heavy metals in the different breads produced with wheat flour in Mashhad, Iran. A total of 180 samples of different breads produced in 90 bakery shops in Mashhad was analyzed for some heavy metals (Fe, Cr, Cu, Zn, Pb, Hg, Co, As, Al, V, Cd, and Ni) by inductively coupled plasma-optical emission spectrometry (ICP-OES). Results showed that the average concentration of Fe, Al, Zn, Cu, and Cd in some bread samples were significantly (p<0.05) different between traditional and industrial baking processes. The average concentrations of the entire test of Fe (46.35±39.78 mg.kg-1), Cr (0.28±0.33 mg.kg-1), Al (3.49±1.89 mg.kg-1), and As (0.479±0.229 mg.kg-1) were higher than the current corresponding safety limit in all type of bread. The results obtained indicated that the government requires implementing more remediation or intervention to control and mitigating the contamination burden of heavy metals in traditional bread in the study area to reduce its associated risks for human health.

A correlation between type 2 diabetes and refined carbohydrates has been proven, while several studies have indicated that Iranian daily diets are poor in term of proper carbohydrates. It was thus considered absolutely critical to conduct a qualitative study in terms of people’s attitudes toward whole grains, and the feasibility of their replacing existing refined carbohydrates in their diets. The aim of this study is to probe Iranian awareness of whole grains, to explore barriers to refined‑grain substitution with whole grains and legumes, and to assess whole‑grain sensory perceptions.

Focus group discussions (FGDs) and taste tests conducted between July 2016 and March 2017 in urban and rural areas of Kurdistan, Yazd, and Tehran provinces in Iran. A total of 96 healthy men and women (aged 40‑65, BMI ≥25 kg/m2 ) were selected through purposive sampling with maximum variation. FGDs were categorized by content analysis method. As for taste test, ANOVA analysis with Bonferroni post‑hoc was used to determine significant differences (P < 0.05).

Four themes and 11 sub‑themes emerged. Cultural beliefs, traditional eating patterns, sensory properties, and familial acceptance were the most influential factors in choosing the type of bread and rice. Simultaneously they are the most prominent barriers to consuming whole grains and legumes. Plain cooked brown rice had the lowest mean sensory attribute score and traditional whole‑wheat flatbread was the highest.

There was a higher acceptance tendency toward using traditional whole‑wheat flatbread rather than refined grains, as it was consistent with preference and priority. However, low availability was the largest substitution problem.

Bread is an unavoidable food ingredient in Iranian meals. Given the relationship between salt and baking soda and several diseases, this study aimed to investigate the role of bread and its effect on increasing additives (salt and baking soda) and comparing them to standards.

In this cross-sectional study, all bakeries (95 bakeries) of Garmsar county were selected and sampled from consumed bread (Taftoon; 125, Barbari; 168, Lavash; 48 and, Sangak; 22 samples) and were sent to the Food and Drug Laboratory. The samples were tested according to the National Standards of Iran (No. 2628) method. Descriptive statistics and dispersion, Skewness and Kurtosis, and Spearman correlation were used to evaluate the results. The outcomes of the measures were analyzed using Excel and SPSS software   version 22).

Comparison of the results of this study with Iranian standards showed that 16.3 and 66.7% of all bread samples, respectively, had the amount of salt and pH in the range of national standards. Barbari had the highest mean salt intake (1.47 ± 0.37), and Lavash had the highest mean pH (6.13 ± 0.36). Significant and reverse correlation was observed between salt intake and pH in Barbari (p = 0.041, r = -0.158) and lavash (p = 0.022, r = - 0.329) samples. The results also showed that the type of additive to increase yeast activity was different according to the type of bread. 

Bread can play a significant role in increasing the intake of salt and baking soda daily. As a result, bread is a potential source of these additives, and it is recommended that the amount of these substances be controlled to prevent a variety of diseases associated with salt and baking soda.

Diabetes is one of the chronic diseases that need continual medical care and self-care education, as well as nutritional therapy as an integral part of dietary management. This study was carried out to investigate the effect of bulk bread formulated with portulaca oleracea on quality of life (QOL) in patients with type 2 diabetes.

This parallel randomized controlled trial was conducted on 104 patients with type 2 diabetes. Participants received bulk bread containing 10% portulaca powder for 8 weeks (intervention group); the control group used their normal daily bread. The quality of life score was estimated in both groups by the use of the Short-form 36-Item (SF-36) questionnaire before the intervention, and 8 weeks after dietary intervention, the quality of life score between both groups was compared. The significant level was set at 0.05.

The difference in the mean score of quality of life of the studied units in different dimensions of physical function, role limitation due to physical problems, role limitation due to emotional problems, physical pain, social function, energy and vitality, mental health, general health, and overall quality of life showed that there was a significant difference in the mean in all dimensions and quality of life, except mental health, was observed in the case group after the intervention. The mean difference in quality of life in different dimensions before and after the intervention in the intervention group is significant.

According to the results, it was revealed that consumption bulk bread formulated with portulaca oleracea can promote the quality of life in patients with type 2 diabetes. So, it can be concluded that portulaca oleracea as a functional plant can be found in bread as a new treatment and prevention method in patients with diabetes.