Volume 11, Issue 3 (10-2015)
HSR 2015, 11(3): 604-612 |
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Rezaei R, Mirlohi M, Maraccy M R, Vahid Dastjerdi M. Exposure Estimation to Tartrazine through Traditional Hard Candies (Nabat and Poulaki) in Iran, Isfahan Province. HSR 2015; 11 (3) :604-612
URL: http://hsr.mui.ac.ir/article-1-793-en.html
URL: http://hsr.mui.ac.ir/article-1-793-en.html
1- MSc Student Hygiene and Food Safety, School of Nutrition, Isfahan University Medical of Science, Isfahan, Iran
2- Assistant Professor, Food Security Research Center and Department of Food Science and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
3- Associate Professor, Environment Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
4- Environmental Research Center, School of health, Isfahan University Medical of Science, Isfahan, Iran
2- Assistant Professor, Food Security Research Center and Department of Food Science and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
3- Associate Professor, Environment Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
4- Environmental Research Center, School of health, Isfahan University Medical of Science, Isfahan, Iran
Abstract: (719 Views)
Background: There have been various reports on saffron adulteration with Tartrazine in the preparation of traditional candies (Poolaki and Nabat). Present study aimed at assessing the risk associated with tartarazin intake through these two sweets in Isfahan province.Methods: A questioner consisting demographic questions and questions related to the patterns of Nabat and Poolaki consumption was developed. A total of 500 questionares were distributed among the households. Also, 60 samples (35 Nabat, 25Poolaki) were collected from the retail market and examined by quantitative TLC test. Acquired data was analyzed using SPSS20 software.Findings: Three Poolaki samples (12%) were detected to be contaminated. Contamination concentration maximized at 1mg/kg. Considering 67 kg as the average weight of the participantsts and 5 gr Poolaki intake a day in the forth consumtion quartile, maximum intake of tartrazine was obtained as 0.07 µg/KgBw/ day that is noticiblely below than the Tartarazin ADI (7.5 mg/KgBW/day)Conclusion: Low occurrence of deception in using Tartrazine in whole tested samples is probably due to permanent control of such an adulteration by supervising organizations particularly vice chancellor of Food and Drug in Isfahan. The results showed low probability of Tartrazine human health risk through these two traditional candies and proposed that no new legal action to manage the risk at the current situation is required. However, higher prevalence of pollution in Poolaki samples in addition to its greater daily consumption than Nabat shows that Poolaki seems to have a greater role in transferring this synthetic color in the Iranian diet. Key Words: Tartrazine, Nabat, Poolaki, Isfahan
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2015/10/15 | Published: 2015/10/15
Received: 2020/07/16 | Accepted: 2015/10/15 | Published: 2015/10/15
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