Evaluation of iron content in bakery flour samples of Tehran, Iran.

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.

Potential toxic elements (PTEs) concentration in wheat and flour products in Iran: A probabilistic risk assessment.

The aim of This study was to assess the concentration of potential toxic elements (PTEs) in wheat, flour of Sangak, and Lavash bread samples and the possible effect of the milling process due to a depreciation of the device. Levels of PTEs in tested samples (n = 270) from 10 factories in Iran were determined by ICP-OES (inductively coupled plasma atomic emission spectrometry). In addition, the associated human health risk due to consumption of wheat, Sangak and Lavash bread flours in adults and children was estimated. In this approach, percentile 95% hazard quotient (HQ), Hazard index (HI), and Total Hazard Index (THI) was used as a symptom for endangering the consumer people health. A significant difference was detected in Ni concentration between wheat and two brands of flours i.e., Sangak and Lavash samples. The PTEs concentration order in the wheat and flour samples was Fe > Zn > Cu > Ni > Cr > Pb > As > Cd, respectively. Consistent with findings, the concentration of PTEs in all samples was less than the permitted limit set by the European Commission and JECFA committee. The non-carcinogenic and carcinogenic human health risk assessment (HRA) was calculated. Bread consumption per capita is 0.45 kg for adults and 0.27 kg for children per day. The results showed that both adults and children groups are not at remarkable health risk for PTEs at mean HQ, HI, THI <1 and ELCR <10E-4, but for HRA at the percentile 95% showed there is HRA of non-carcinogenic and carcinogenic disease for children group (HQ, HI, THI >1 and ELCR >10E-4).

The concentration of potentially toxic elements (PTEs) in the coffee products: a systematic review and meta-analysis.

Coffee is one of the most consumed products globally, and its contamination with potentially toxic elements (PTEs) occurs throughout the production chain and production. Therefore, the current meta-analysis study aimed to estimate the concentration of essential elements (Cu and Co) and the contamination of PTEs (Ni, Cr, Pb, As, and Cd) in coffee. The recommended databases, including PubMed, Scopus, and ScienceDirect, were investigated to collect data regarding the contamination of PTEs in coffee products from 2010 to 2021. Among 644 retrieved citations in the identification step, 34 articles were included in the meta-analysis. The pooled mean concentration of essential elements in coffee products is much higher than that of toxic elements (Co (447.106 µg/kg, 95% CI: 445.695-448.518 µg/kg) > Ni (324.175 µg/kg, 95% CI: 322.072-326.278 µg/kg) > Cu (136.171 µg/kg, 95% CI: 134.840-137.503 µg/kg) > Cr (106.865 µg/kg, 95% CI: 105.309-108.421 µg/kg) > Pb (21.027 µg/kg, 95% CI: 20.824-21.231 µg/kg) > As (3.158 µg/kg, 95% CI: 3.097-3.219 µg/kg) > Cd (0.308 µg/kg; 95% CI: 0.284-0.332 µg/kg)). Results showed high differences between pooled concentrations of all PTEs in coffee products of different countries.

The Effects of Toxic Heavy Metals Lead, Cadmium and Copper on the Epidemiology of Male and Female Infertility.

Infertility is a major problem in modern society that affects a significant number of couples around the world. Heavy metals and a number of other factors have been causally linked to infertility. The aim of this study was to determine the effect of heavy metals lead, cadmium, and copper on the epidemiology of male and female infertility. Searches for articles published from 1982 to 2020 using related keywords such as male and female infertility and heavy metals were performed in scientific databases PubMed, Google Scholar, Science Direct, and others. The results showed that, in recent years, the number of infertile individuals has increased. Various environmental, occupational, and genetic factors have been described as potential causes. Heavy metals lead, cadmium, and copper cause infertility in couples through various mechanisms, such as changes in sperm motility factors, decreased semen quality, or effects on the egg. Exposure to physical phenomena such as radiation (ionized or microwave) and heat; stress and mental disorders; chemicals from cigarettes, respiratory pollutants (lead), insecticides and pesticides; anesthetic gases; and mercury and cytotoxic drugs may also contribute to the onset of infertility.

Epidemiological Study of COVID-19 in Iran and the World: A Review Study.

COVID-19 is a new virus of the Coronaviridae family that is now spreading worldwide. Therefore, disseminating information about patients with the virus can help identify the virus, pathogenesis, and find treatments. The current study aimed to review the new coronavirus (COVID-19). To reach this aim, we searched keywords containing COVID-19, coronavirus, respiratory infection, epidemiology in Pub Med, Web of Science Direct, Scopus, Scientific Information Databases, and Google scholar. The results of our search led to the achievement of articles on the study of COVID-19. Based on the results of the study, COVID-19 is a global transmitter with rapid transmission power for which no specific drug has yet been found to treat it. The rapid spread of the COVID-19 virus, the relationship between disease severity and mortality with various factors, respiratory transmission, especially in the short distance, masks, hand washing, and physical distance observance as the most important way to prevent, diversify clinical symptoms and at the same time fever and cough as the most common clinical symptoms, treatment with non-specific antiviral drugs and treatment based on controlling clinical symptoms and strengthening immunity with known drugs, paying attention to children as asymptomatic carriers, and pretentious pregnancy in the event of COVID-19 are the most important findings of this study. The case fatality rate of COVID-19 has varied from 0.08% to 10.8% in the world, but fortunately, the number of patients who have recovered is very promising and more than 66 million people have recovered. There is still no effective drug or vaccine to prevent the disease and investigation in this field is ongoing. The only way to prevent and control the disease is adherence to the health protocols. Due to the need of the medical community to achieve the scientific results of this epidemic in Iran and other parts of the world, this article was written.

Mitigation of potentially toxic elements in food products by probiotic bacteria: A comprehensive review.

Potentially toxic elements (PTEs) as non-degradable elements (especially carcinogenic types for humans such as lead (Pb), cadmium (Cd), mercury (Hg), and arsenic (As)) are widely distributed in the environment. They are one of the most concerned pollutants that can be absorbed and accumulated in the human body, primarily via contaminated water and foods. Acute or chronic poisoning of humans to PTEs can pose some serious risks for human health even at low concentrations. In this context, some methods are introduced to eliminate or reduce their concentration. While the biological treatment by bacterial strains, particularly probiotic bacteria, is considered as an effective method for reducing or eliminating of them. The consumption of probiotics as nonpathogenic microorganisms at regular and adequate dose offer some beneficial health impacts, it can also be applied to remove PTEs in both alive and non-alive states. This review aimed to provide an overview regarding the efficacy of different types of probiotic bacteria for PTEs removal from various environments such as food, water, in vitro, and in vivo conditions.

Data on microbiological quality of raw cow milk in East Azerbaijan province, Iran.

Microbial contamination of milk can lead to undesirable effects on texture, color, odor, or flavor that result in shorter shelf life. It may also cause serious illnesses in consumers if it contains over than standard limit of these parameters. In this data, we evaluate the total bacterial count (TBC) and somatic cell count (SCC) of raw milk in East Azerbaijan province using BactoScan and Fossomatic equipment, respectively. According to the 30 points selected in the province map, the 10,800 samples were collected during a one-year period. Microbiological results in this data show heavy contaminations of milk samples with TBC indicator (73.6%), while SCC in only 6.4% samples were over the recommended levels by the Iranian standard. Therefore, it is necessary to take attention in order to control of these microbial parameters especially TBC during of milk production to avoid the potential risk of high microbial contamination.