Effect of Baking Methods Types on Residues of Heavy Metals in the Different Breads Produced with Wheat Flour in Iran: A Case Study of Mashhad

Subject Areas : Journal of Chemical Health Risks

Sajjad Ghasemi ¹ , Mohammad Hashemi ² , Mahdi Gholian Aval ³ , Saeed Khanzadi ⁴ , Mohammad Safarian ⁵ , Arezoo Orooji ⁶ , Seyedeh Belin Tavakoly Sany ⁷

1 - Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran|Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
2 - Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran|Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
3 - Social Determinant of Health Research Center, Mashhad University of Medical Sciences, Mashhad, Iran|Department of Health Education and Health Promotion, Faculty of Health, Mashhad University of Medical Sciences, Mashhad, Iran
4 - Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
5 - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
6 - Student Research Committee, Department of Biostatistics, Faculty of Health, Mashhad University of Medical Sciences, Mashhad, Iran
7 - Social Determinant of Health Research Center, Mashhad University of Medical Sciences, Mashhad, Iran|Department of Health Education and Health Promotion, Faculty of Health, Mashhad University of Medical Sciences, Mashhad, Iran

Received: 2021-05-01 Accepted : 2021-06-22 Published : 2022-01-01

Keywords:

References:

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