Sodium Content in Biryani and Grilled Lungs as Traditional Food in Isfahan, Iran: Monte Carlo Simulation-Based Risk Assessment Study

Zahra  Abbasi; Zahra  Esfandiari; Yadolah  Fakhri; Marjan  Mansourian; Farzaneh  Vaseghi Baba; Zeinab  Mokhtari; Mansour  Siavash

doi:10.18502/jnfs.v10i4.20004

Zahra Abbasi Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran;
Zahra Esfandiari Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran;
Yadolah Fakhri Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
Marjan Mansourian Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
Farzaneh Vaseghi Baba Department of Epidemiology and Biostatistics, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
Zeinab Mokhtari Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
Mansour Siavash Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

DOI: https://doi.org/10.18502/jnfs.v10i4.20004

Keywords: Sodium; Salt; Traditional food; Biryani; Grilled lungs; Isfahan; Iran.

Abstract

Background: High sodium intake is linked to increased blood pressure and a higher risk of cardiovascular diseases. The purpose of this study was to investigate the sodium content in Biryani and grilled lungs as the traditional food in Isfahan, Iran. Methods: The sodium content in 25 samples of these dishes was analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES), with results converted to salt equivalents using a 2.5 multiplication factor. Additionally, a Monte Carlo Simulation using the Target Hazard Quotient (THQ) method was employed to evaluate the non-carcinogenic health risks associated with sodium intake from Biryani and grilled lungs. Results: The mean concentrations of sodium in Biryani and grilled lung samples were 347.4±170.7 and 377.4±287.1 mg/100 g, respectively. The study's findings revealed that children who consume Biryani may be at risk of non-carcinogenic health effects due to excessive sodium exposure (THQ>1), whereas adults are not. Conclusions: Totally, these traditional dishes can be prepared with lower sodium content based on the variable levels of sodium.