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Evaluation of Iron Content in Bakery Flour Samples of Tehran, Iran Publisher



Mohamadi S1 ; Yazdanfar N2 ; Ebrahiminejad B3 ; Shokri S4 ; Pirhadi M4 ; Sadighara P4 ; Zeinali T5
Authors
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Authors Affiliations
  1. 1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-kord University, Shahre-kord, Iran
  2. 2. Iranian Institute of R&D in Chemical Industries (IRDCI) (ACECR), Tehran, Iran
  3. 3. Department of Nutrition Sciences, School of Medical Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran
  4. 4. Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Department of Public Health, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran

Source: Heliyon Published:2023


Abstract

Given that iron-deficiency anemia is a major nutritional problem in Iran and bread is one of the main foods in Iranian household basket, a flour fortification program with iron was established in 2001. Thereafter, to quality control of the mentioned program, the iron concentration was measured in flour samples. Accordingly, this study was conducted to investigate the iron content in wheat flour samples in Tehran, Iran. One hundred and twenty-one samples of wheat flour (i.e., Confectionery, Taftoon, Setareh, Barbary, Sangak wheat flour) were randomly collected from bakeries in Tehran by simple random sampling method. The content of iron was determined by flame atomic absorption spectrometry. The mean levels of iron in Confectionery, Taftoon, Setareh, Barbary, Sangak flour were 18.56 ± 5.64 ppm, 28.32 ± 1.74 ppm, 17.21 ± 5.02 ppm, 32.81 ± 3.98 ppm, 14.02 ± 4.99 ppm, respectively. The mean iron concentration of all sample groups was not complied with the minimum recommended level set by the Iranian Ministry of Health and Medical education (40 ppm). The mean iron content of all tested flour was significantly (P ≤ 0.05) lower than the minimum recommended level. The highest iron level was obtained in Barbary (32.81 ppm) and Taftoon (28.32 ppm) flour. While the lowest mean iron level was obtained in Sangak flour (14.02 ppm), followed by Setareh (17.21 ppm), and Confectionery (18.56 ppm) flour. In conclusion, it was identified that the iron fortification program in Tehran, Iran was not well performed as the minimum required level of iron in wheat flours (40 ppm) was not fulfilled. Therefore, the supervision and encouragement of the authorities to provide iron-fortified flours is highly recommended. © 2023 The Authors