EVALUATION OF SODIUM ION AND SODIUM CHLORIDE IN VARIOUS KINDS OF BREAD IN CITY OF
MASHHAD

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HASSANZADEH M.K.; KHASHAYARMANNESH Z.; SHAHBAZI H.; SHAFAI A.

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Journal Paper

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Journal: Medicine and Spiritual Cultivation Year:2002 | Volume:- | Issue:46 Page(s): 54-58

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Title

EVALUATION OF SODIUM ION AND SODIUM CHLORIDE IN VARIOUS KINDS OF BREAD IN CITY OF MASHHAD

Author(s)

HASSANZADEH M.K. | KHASHAYARMANNESH Z. | SHAHBAZI H. | SHAFAI A.

Keywords

BREAD

SODIUM CHLORIDE

SODIUM ION

MASHHAD

SODIUM BICARBONAT

Abstract

Salt (NaCI) is one of the main sources of SODIUM ION in human food. BREAD which is
the main food in our society, act as a major source of dietary salt in this population.
It has been cleared that the high blood pressure is the third cause of mortality in the
world. The most important factor in high blood pressure is the amount of SODIUM ION
existing in blood which is mainly supplies by food. Various kinds of BREAD are the major
food resource in this country.
There is no control in how much salt (sodium chloride) and SODIUM BICARBONATe
(instead of yeast) added to the various kinds of BREAD in city of MASHHAD. Therefore it
seems it is necessary to evaluate amount of SODIUM ION in differed kinds of BREAD in this
city.
From 1073 bakeries in the city, 100 bakeries were selected random and the BREAD of
these bakeries was analyzed for SODIUM ION. The total amount of SODIUM ION (as gram in
IOOgramdried BREAD) in various kinds of BREAD is as follow:
Mashini; 0.95, Barbari; 1.79, Araghi; 1.34, Feri; 0.93, Lavashi; 2.01, and Sangak
1.04.
The average amount of SODIUM ION in various tested BREAD was 1.34 g/100 gwhich is
more than two folds of the maximum standard amount recommended (0.59 g/ 100g).
Statistical analysis shows significant differences between the amounts of sodium in
various kinds of BREAD. It is also shows significant differences between these results and
the results of similar research which has been done in city of Isfahan.
Finally it is recommended to control and evaluate this important parameter through
out the country and make a proper decision

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APA: Copy

HASSANZADEH, M.K., KHASHAYARMANNESH, Z., SHAHBAZI, H., & SHAFAI, A.. (2002). EVALUATION OF SODIUM ION AND SODIUM CHLORIDE IN VARIOUS KINDS OF BREAD IN CITY OF MASHHAD. TEB VA TAZKIEH, -(46), 54-58. SID. https://sid.ir/paper/535615/en

Vancouver: Copy

HASSANZADEH M.K., KHASHAYARMANNESH Z., SHAHBAZI H., SHAFAI A.. EVALUATION OF SODIUM ION AND SODIUM CHLORIDE IN VARIOUS KINDS OF BREAD IN CITY OF MASHHAD. TEB VA TAZKIEH[Internet]. 2002;-(46):54-58. Available from: https://sid.ir/paper/535615/en

IEEE: Copy

M.K. HASSANZADEH, Z. KHASHAYARMANNESH, H. SHAHBAZI, and A. SHAFAI, “EVALUATION OF SODIUM ION AND SODIUM CHLORIDE IN VARIOUS KINDS OF BREAD IN CITY OF MASHHAD,” TEB VA TAZKIEH, vol. -, no. 46, pp. 54–58, 2002, [Online]. Available: https://sid.ir/paper/535615/en

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