Journal of Health System Research
مجله تحقیقات نظام سلامت
J Health Syst Res
Medical Sciences
http://hsr.mui.ac.ir
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2026
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ارزیابی خطرات غیر سرطانزایی نانهای غنی شده با آهن توزیع شده در سطح عرضه شهر اصفهان
Non-Carcinogenic Risk Assessment of Bread Fortified with Iron Distributed in the Retail Stage of Isfahan City, Iran
علوم تغذیه و صنایع غذایی
Nutrition sciences and food industry
پژوهشي
Research
<pre dir="RTL" style="text-align:justify">
<span style="font-size:11pt"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span sans-serif="" style="font-family:Calibri,"><b><span b="" lang="FA" mitra="" style="font-family:">مقدمه:</span></b><span b="" lang="FA" mitra="" style="font-family:"> آهن یکی از مهمترین ریز مغذیهای موجود در رژیم غذایی انسان به شمار میرود. گندم به عنوان غذای اساسی و اصلی در سبد غذایی ایرانیان محسوب میشود. بنابراین، غنیسازی آرد گندم با آهن، راهکار مناسبی برای مبارزه با کمخونی ناشی از فقر آهن میباشد. پژوهش حاضر با هدف ارزیابی خطرات غیر سرطانزایی نانهای غنیسازی شده با آهن انجام گردید.</span><span lang="FA" style="font-family:"B Mitra""></span></span></span></span></span></span>
<span style="font-size:11pt"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span sans-serif="" style="font-family:Calibri,"><b><span b="" lang="AR-SA" mitra="" style="font-family:">روشها:</span></b> <span b="" lang="FA" mitra="" style="font-family:">108 نمونه آرد و نانهای بربری، تافتون و لواش توزیع شده در سطح عرضه شهر اصفهان جهت اندازهگیری آهن با دستگاه اسپکتروفتومتر و مقایسه آن با میزان تعریف شده سازمان غذا و داروی ایران به صورت نمونهبرداری تصادفی انتخاب شد. خطر غیر سرطانزایی آهن در نان با استفاده از روش شبیهسازی و نمونهبرداری ابرمکعب لاتین (</span>Latin Hypercube Sampling<span b="" lang="FA" mitra="" style="font-family:"> یا </span>LHS<span b="" lang="FA" mitra="" style="font-family:">) ارزیابی گردید</span><span b="" lang="AR-SA" mitra="" style="font-family:">.</span><span lang="FA" style="font-family:"B Mitra""></span></span></span></span></span></span>
<span style="font-size:11pt"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span sans-serif="" style="font-family:Calibri,"><b><span b="" lang="FA" mitra="" style="font-family:">یافتهها:</span></b><span b="" lang="FA" mitra="" style="font-family:"> میزان میانه آهن در آردهای بربری (</span>ppm<span b="" lang="FA" mitra="" style="font-family:">60)، تافتون (</span>ppm<span b="" lang="FA" mitra="" style="font-family:">7/53) و لواش (</span>ppm<span b="" lang="FA" mitra="" style="font-family:">9/74) بود. در مورد نانها نیز مقدار آهن به ترتیب </span>ppm<span b="" lang="FA" mitra="" style="font-family:">9/48، 8/44 و 15/55 گزارش گردید. در مقایسه با مقدار تعیین شده مرجع، مقادیر آهن در محدوده مجاز بود. ارزیابی خطر سلامت نشان داد که خطر غیر سرطانزایی توسط آهن از طریق مصرف نان برای گروه سنی بزرگسالان وجود نداشت، اما این خطر در کودکان مشاهده گردید.</span></span></span></span></span></span>
<span style="font-size:11pt"><span style="line-height:normal"><span style="direction:rtl"><span style="unicode-bidi:embed"><span sans-serif="" style="font-family:Calibri,"><b><span b="" lang="FA" mitra="" style="font-family:">نتیجهگیری:</span></b><span b="" lang="FA" mitra="" style="font-family:"> مقدار آهن در نانهای مصرفی مطابق با مقدار توصیه شده مرجع میباشد، اما بر اساس ارزیابی خطر صورت گرفته، این مقدار میتواند خطر ابتلا به بیماریهای غیر سرطانی را در کودکان افزایش دهد. بنابراین، انجام تحقیقات ارزیابی خطر با توجه به حدود عناصر مورد نظر جهت اقدامات غنیسازی توصیه میشود تا بتوان مقدار مناسبی را به منظور تعیین محدوده مجاز بدون هرگونه تأثیرات احتمالی نامطلوب بر سلامت مصرفکنندگان تعیین نمود.</span></span></span></span></span></span>
</pre>
<div style="text-align: justify;"><span style="font-size:11pt"><span style="line-height:normal"><span sans-serif="" style="font-family:Calibri,"><b><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Background</span></span></span></b><b><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">:</span></span></span></b> <span lang="EN" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Iron is one of the most important micronutrients in the human diet. Wheat is a staple food in the Iranian food basket. Therefore, fortification of wheat flour with iron is a suitable approach to solve iron deficiency anemia. The present study was designed to evaluate the non-carcinogenic risks of fortified breads with iron</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">.</span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="line-height:normal"><span sans-serif="" style="font-family:Calibri,"><b><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Methods:</span></span></span></b> <span lang="EN" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">O</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">ne hundred and eight samples of wheat flour of Barbary, Taftoon, and Lavash breads distributed in the bakeries in Isfahan City, Iran, were selected through random sampling, and the content of iron was determined by </span></span></span><span lang="EN" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">spectrophotometer. The average amount of iron was compared with the recommended amount defined by the Iranian Food and Drug Organization.</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black"> N</span></span></span><span lang="EN" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">on-carcinogenic risk assessment of iron in bread was evaluated using the Latin Hypercube Sampling (LHS) method</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">.</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black"></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="line-height:normal"><span sans-serif="" style="font-family:Calibri,"><b><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Findings:</span></span></span></b> <span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">The middle level of iron in </span></span></span><span lang="EN" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">flour samples was 60, 53.7, and 74.9 ppm for Barbary, Taftoon, and Lavash, respectively. Furthermore, this amount for bread was measured at 48.9, 44.8, and 55.15 ppm, respectively. The</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black"> mean concentration of iron complied with the recommended level set by the </span></span></span><span lang="EN" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Iranian Food and Drug Organization </span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">in all </span></span></span><span lang="EN" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">types of flour and bread</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">. </span></span></span><span lang="EN" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">The health risk assessment showed that there was no non-carcinogenic risk of iron through bread consumption for the group of adults. However, this risk condition was observed for the children's group</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">.</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black"></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="line-height:normal"><span sans-serif="" style="font-family:Calibri,"><b><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Conclusion:</span></span></span></b> <span lang="EN" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">Regarding the results of the current study, the amount of iron was in the recommended limit range in the consumed bread. However, the results of the risk assessment showed the risk of non-carcinogenic diseases in children. Therefore, it is recommended that risk assessment studies </span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">should perform </span></span></span><span lang="EN" style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">on determining the limits of elements for enrichment measures so that a suitable amount can be defined for the permissible range without any possible adverse effects on the health of consumers</span></span></span><span style="font-size:10.0pt"><span new="" roman="" style="font-family:" times=""><span style="color:black">.</span></span></span><span style="color:black"></span></span></span></span></div>
آهن, غنیسازی, آرد, نان, ارزیابی خطر, ایران
Iron, Enrichment, Flour, Bread, Risk assessment, Iran
464
471
http://hsr.mui.ac.ir/browse.php?a_code=A-10-28-7&slc_lang=fa&sid=1
Fateme
Saffari-Samani
فاطمه
صفاری سامانی
saffari@yahoo.com