Hamideh Majidi, Nazila Nikbin, Borhan Mansouri, Alireza Amirabadizadeh, Kobra Naseri, Zohreh Kamiar, Ali Naghizadeh,
Volume 27, Issue 2 (July 2020)
Abstract
Background and Aim: Adding salt to foods including bread along with improving its taste can cause problems such as high blood pressure; therefore, considering the importance of the presence of salt in bread, the purpose of this study was to investigate the amount of bread salt in bakeries in South Khorasan province in 2014-2018.
Materials and Methods: This descriptive-analytical and retrospective study was performed by random sampling method on bakeries in South Khorasan province in the period of 2014-2018. The measurement of the salt level was done according to the standards of the Iranian Institute of Standards and Industrial Research. The data were analyzed by using variance analysis tests and Tukey's post-hoc test.
Results: 2577 loaves of bread were sent to the food laboratory of South Khorasan province during the years 2014-2018, which is the total average amount of salt In Lavash bread, it was equal to 1.63 ± 0.57 g, Taftoon was 1.51±0.53 g, and in Sangag bread, it was 1.42±0.56 g. The mean of salt levels in years had significantly various (p<0.001).
Conclusion: Our result showed that the amount of salt in bread was highest in 2016. It seems to be due to the lack of awareness of bakers about changing the standard of salt in that year. In this regard, the adoption of preventive and regulatory programs by the Food and Drug Administration can be a guide.
Sina Nikbin, Armin Derakhshideh, Mohammad Ali Azarbayjani, Nasrin Hosseini,
Volume 30, Issue 2 (October 2023)
Abstract
Chlorpyrifos (CPF) is an organophosphate pesticide that can damage the nervous system of insects by causing neurotoxicity. Although the molecular mechanisms related to it are not fully understood, some studies have suggested that apoptotic processes are involved. Caspase 9 is a protease that is related to the process of mitochondrial death and is activated during apoptosis. Therefore, the present study aimed to investigate the effect of CPF exposure on Caspase 9 level in the hippocampus of rats.
In this experimental study, 24 male Wistar rats (180-220 g) were randomly divided into four groups, including control, sham, CPF 1mg/kg.bw, and CPF 3mg/kg.bw (n=6). Data analysis was performed using one-way ANOVA and post hoc Tucky statistical tests.
The findings pointed to significant differences between control and CPF-1mg (P<0.01), as well as between control and CPF 1mg (P<0.001) groups.
The results of this study pointed out that long-term exposure to even low doses of chlorpyrifos can increase the level of hippocampal caspase 9. Furthermore, receiving chlorpyrifos poison with higher doses caused more toxic effects.
*Corresponding Author: Nasrin Hosseini; Emails: hosseini.n@iums.ac.ir
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