Measurement of Iron in Flour and Commonly-Used Breads Baked in Isfahan, Iran: A Risk Assessment Study With Monte Carlo Simulation Publisher Pubmed



Esfandiari Z¹ ; Soleimani RA¹ ; Eshaghi R¹ ; Samani FS² ; Kazerooni M³ ; Madani A⁴ ; Mohamadi S⁵ Show Affiliations
Source: Biological Trace Element Research Published:2024

Abstract

Fortification of highly-consumed foods such as bread is an easy and cheap strategy to combat the iron deficiency anemia. However, there have sometimes been some side effects such as iron overload and digestive problems. Accordingly, this study aimed to examine the amount of iron as well as its non-carcinogenic risks in commonly-used types of Iranian flour and breads (Barbary, Lavash, and Tafton) in Isfahan, Iran. Iron concentration of 100 samples of flour and breads were measured by Inductively Coupled Plasma Optical Emission Spectrometer. Moreover, the non-carcinogenic health risk of iron in fortified breads was estimated by Target Hazard Quotient (THQ) in Monte Carlo Simulation technique. The limit of detection (LOD) and limit of quantification (LOQ), with a recovery level of 95%, were 1.8 × 10–5 and 5.9 × 10–5 mg/kg, respectively. The total mean concentration of iron in flour (53.48 ± 22.49 mg/kg) and bread (39.02 ± 22.63 mg/kg) samples was within the standard recommended range (40–85 mg/kg) in Iran. THQ for adults and children was equal to 0.53 and 2.48. respectively. Hence, non-carcinogenic risk of iron through bread consumption was acceptable for adults, while it was not acceptable for children as a sensitive group. Consequently, it is required to rescreen the flour and bread fortification program in Iran according to the comprehensive risk assessment studies. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.