دوره 10، شماره 4 - ( 8-1404 )
جلد 10 شماره 4 صفحات 502-492 |
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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-fa.html
URL: http://jnfs.ssu.ac.ir/article-1-1282-fa.html
Sodium Content in Biryani and Grilled Lungs as Traditional Food in Isfahan, Iran: Monte Carlo Simulation-Based Risk Assessment Study. Journal of Nutrition and Food Security. 1404; 10 (4) :492-502
چکیده: (360 مشاهده)
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.
دریافت: 1403/12/15 | انتشار: 1404/8/28 | انتشار الکترونیک: 1404/8/28
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