فهرست مقالات Edible Salt

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  1 - Iodine Concentration in Iodized Salts Marketed in Lorestan Province, West of Iran
  Reza Sepahvand Masoum Hatamikia Hassan Hassanzadazar Sara Moridi Kobra Bahari Hajir Sepahvand Roshanak Fatehi Ali Bagheri Issa Belghadr Kiomars Javadi Mahmoud Bahmani
  10.22034/jchr.2018.544134
  Iodine as a trace micronutrient has important role in body physiology and its sufficient intake is essential for synthesize and secrete adequate amounts of thyroid gland hormones which influenced all periods of human life including fetal, childhood and adolescence. The چکیده کامل

  Iodine as a trace micronutrient has important role in body physiology and its sufficient intake is essential for synthesize and secrete adequate amounts of thyroid gland hormones which influenced all periods of human life including fetal, childhood and adolescence. The aim of this study was to evaluate iodine concentration in marketed edible salt samples in Lorestan Province, comparing with existing standards and offering solutions necessary to fix the probably problems. Two hundred and forty samples of 20 brands of marketed edible salt were purchased randomly of eight cities in Lorestan Province during April 2014 to March 2015. Iodine concentration was measured by titration method. Results showed that iodine concentration in 64.59% of salt samples was in acceptable limits according national standard of Iran during this study. A significant number of nonstandard samples showed violation of salt factories of regulations and their noncompliance to mandatory standards. Due to importance of iodine in human health and valuable role in the vital functions of the body at different periods of human life and to avoid violations of iodized salts manufacturers, regular control of marketed salts and enforcement of laws and regulations are recommended.aflatoxin production in treated nuts. پرونده مقاله
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  2 - Determination of Magnesium, Calcium and Sulphate Ion Impurities in Commercial Edible Salt
  Ahmad Heydarieh Majid Arabameri Arezoo Ebrahimi Atefeh Ashabi Leila Monjazeb Marvdashti Behdad Shokrollahi Yancheshmeh anna abdolshahi
  10.22034/jchr.2020.1883343.1067
  Natural elemental impurities are recognized as a threat for safety and quality of edible salt and have adverse effects on public health. In the current study, fiftysamples of packages containing 1 kg of salt from 25 different brands were collected from retailers in Semn چکیده کامل

  Natural elemental impurities are recognized as a threat for safety and quality of edible salt and have adverse effects on public health. In the current study, fiftysamples of packages containing 1 kg of salt from 25 different brands were collected from retailers in Semnan city (Iran). The concentrations of main impurities of edible salt including magnesium (Mg), calcium (Ca), and sulphate (SO4-2) ions were quantified by the aid of an Ion Chromatography with conductivity detector. According to findings, the maximum concentrations of Mg, Ca, and SO4-2 ions in salt samples were 0.067, 0.226, and 0.888 % w/w (dry matter basis), respectively. In addition, the concentration of Mg in 16%, Ca in 4%, and SO4-2 in 28% of samples suppressed the acceptable limit proposed by the Institute of Standards and Industrial Research of Iran (ISIRI) (0.15% for Ca, 0.03% for Mg, and 0.46% for SO4-2). Moreover, the maximum and minimum levels of purity in the salt samples were recorded as 99.940 and 97.730%, respectively. Moreover, the purity in 12% of the investigated samples was lower than that of the minimum acceptable limit suggested by ISIRI, while the purity of 97% samples met the acceptable Codex Alimentarius limit (97% Min). Based on results of the current investigation, the routine purification processes used in some factories of Iran did not reduce impurities. Hence, purification process bedsides constant monitoring and safety management should be improved to promote the health quality of edible salt. پرونده مقاله
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  3 - Iodized Salt: Assessment of Nutritional Status, Iodine Intake and Iodine Exposure
  Atefeh Ashabi Seyed Ahmad Heydarieh Leila Monjazeb Marvdashti Zeinab Kaviani Anna Abdolshahi
  10.22034/jchr.2021.1906259.1164
  Food grade salt is the main carrier for iodine fortification to prevent iodine-deficiency disorders in iodine-deficient regions. Excessive and also too low iodine content in salt could cause diseases and human health risks. This study is aimed to investigate the iodine چکیده کامل

  Food grade salt is the main carrier for iodine fortification to prevent iodine-deficiency disorders in iodine-deficient regions. Excessive and also too low iodine content in salt could cause diseases and human health risks. This study is aimed to investigate the iodine content of edible salts produced in Semnan province (Iran) and also the iodine intake and exposure were estimated in population. Iodine content of 75 salt samples from 25 different brands produced in Semnan province were measured using titration method. Urinary iodine was determined in 240 children (8-12 years old). Iodine intake and exposure was determined based on the defined variables. The results indicated that the mean iodine concentration of 32% iodized salt samples were not according to acceptable range (30-50 mg.kg-1(set by Iranian National Standard Institute. The urinary iodine median was 161 µg.L-1 and in 7.5% of studied population was more than 300 µg.L-1. The mean of daily iodine intake in all samples was 298.4 ± 79.6 µg per day. Obtained iodine exposure values demonstrated that the status of iodine intake in Semnan province was at optimal nutrition and no risk of iodine deficiency treat the population. پرونده مقاله