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Volume 10, Issue 4 (Nov 2025)
JNFS 2025, 10(4): 492-502 |
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Abbasi Z, Esfandiari Z, Fakhri Y, Mansourian M, Vaseghi Baba F, Mokhtari Z et al . Sodium Content in Biryani and Grilled Lungs as Traditional Food in Isfahan, Iran: Monte Carlo Simulation-Based Risk Assessment Study. JNFS 2025; 10 (4) :492-502
URL: http://jnfs.ssu.ac.ir/article-1-1282-en.html
URL: http://jnfs.ssu.ac.ir/article-1-1282-en.html
Zahra Abbasi * 
, Zahra Esfandiari , Yadolah Fakhri , Marjan Mansourian , Farzaneh Vaseghi Baba , Zeinab Mokhtari , Mansour Siavash
, Zahra Esfandiari , Yadolah Fakhri , Marjan Mansourian , Farzaneh Vaseghi Baba , Zeinab Mokhtari , Mansour Siavash
Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract: (510 Views)
High sodium intake is linked to increased blood pressure and a higher risk of cardiovascular diseases. The purpose of this study was to investigate the sodium content in Biryani and grilled lungs as the traditional food in Isfahan, Iran. Methods: The sodium content in 25 samples of these dishes was analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES), with results converted to salt equivalents using a 2.5 multiplication factor. Additionally, a Monte Carlo Simulation using the Target Hazard Quotient (THQ) method was employed to evaluate the non-carcinogenic health risks associated with sodium intake from Biryani and grilled lungs. Results: The mean concentrations of sodium in Biryani and grilled lung samples were 347.4±170.7 and 377.4±287.1 mg/100 g, respectively. The study's findings revealed that children who consume Biryani may be at risk of non-carcinogenic health effects due to excessive sodium exposure (THQ>1), whereas adults are not. Conclusions: Totally, these traditional dishes can be prepared with lower sodium content based on the variable levels of sodium.
Type of article: orginal article |
Subject:
public specific
Received: 2025/03/5 | Published: 2025/11/19 | ePublished: 2025/11/19
Received: 2025/03/5 | Published: 2025/11/19 | ePublished: 2025/11/19
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