Sodium Hydrosulfite (Blankit) in Iranian food as a threat to human health: a review

Marzyieh Karami; Mahsa Alikord; Zahra Mokhtari; Parisa Sadighara; Gholamreza  Jahed-Khaniki

doi:10.18502/jfsh.v7i2.8398

Marzyieh Karami Food Safety & Hygiene Division, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Mahsa Alikord Food Safety & Hygiene Division, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Zahra Mokhtari Food Safety & Hygiene Division, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Parisa Sadighara Food Safety & Hygiene Division, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Gholamreza Jahed-Khaniki Food Safety & Hygiene Division, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.

DOI: https://doi.org/10.18502/jfsh.v7i2.8398

Keywords: Sodium dithionite; Sodium hydrosulfite; Blankit; Analytical methods; Food safety

Abstract

Sodium hydrosulfite is called blankit with the chemical formula Na2S2O4 is a toxic food additive employed in the food industry to improve the apparent quality of food. Adverse effects of blankit include the elimination and damage of villi in the stomach and intestines in the long term, therefore, it can cause the development of gastrointestinal cancer. It is also known to be an effective factor in causing diabetes. In this study, based on searches in PubMed, Google Scholar, Elsevier, SID databases and keywords studies on the use of sodium hydrosulfite and its health effects were reviewed from 2008 to 2018 According to the results of studies conducted, it was found that the amount of this substance is used more than the maximum allowed in some food, which requires more monitoring of the quality of food produced.