Search published articles


Showing 3 results for Bread
Effect of consumption of whole bread baked from cultivated wheat with microfertilizers on blood indices of Iron
Ebrahim Falahi, Javad Mohtadinia, Soltan Ali Mahboob,
Volume 5, Issue 2 (1-2004)
Abstract
Conclusion: In age group of 5-12 no significant difference was observed between the two kinds of wheat. Introduction: Iron deficiency anemia is one of the most common problems in the world. This study was carried out to determine the effect of consumption of whole bread baked from cultivated wheat with microfertilizers on blood indices of iron . Materials and Methods: In this field trial and double blind research two villages (Tajaragh as case and Khaneghah as control) in East Azarbaijan province of Iran were studied. Three hundred and fifty persons of each village were selected based on random sampling. In beginning of the study 5cc blood was taken of each participant. The number of participants were 257 and 268 in Tajaragh and Khaneghah, respectively. Hemoglobin (Hb), Iron, TIBC (Total iron binding capacity), and serum ferritincopper were determined. Transferrin saturation (TS) was calculated. Food consumption was carried out using 24 hours recall (one day) and foodstuff record (two days). Bread was provided in bakeries of the villages. Case village consumed whole bread cultivated with micro fertilizers while the control village has taken regular whole bread for 4 months. At the end of the study the same mentioned above indices were measured. The number of participants in this stage decreased to 160 and 152 persons in case and control, respectively. Independent t test and paired t test, Wilcoxson and Mann whitney’s tests were used for comparing. Findings: Results in different groups were as follow: Consumption of bread and intake of micronutrients were similar in the two villages. Hb concentration in 5-<12 age group was increased in both case and control groups (P<0.05). But in other age groups it was not significant. In all age groups of the case village, TS was increased (p<0.05).Serum ferritin in both villages was decreased (p<0.01).
The effect of consumed breads on glycemic response of patients with type 2 diabetes
Farzaneh Montazerifar, Mansour Karajibani, Mahmod Ali Ali Keikhaie, Ali Reza Dashipoor, Marziyeh Amian, Elaheh Nekuie,
Volume 18, Issue 2 (9-2016)
Abstract

Background : An increase in blood sugar levels after meals is the most common disorder in diabetes. Since bread is one of the main sources of food in Iran, we aimed to assesses the effect of five types of Iranian bread (Baguette, Lavash, Tafton, Sangak and Barley) on blood glucose level of type 2 diabetes patients and healthy subjects.

Materials and Methods: In this study, 150 participants including two equal groups of type 2 diabetic patients with diabetes and healthy controls were studied. Both groups of patients and controls randomly divided into five equal subgroups, and then each group received one of the five kinds of bread containing 50 g available carbohydrate. Blood glucose level was measured at baseline, 60 and 120 minutes after consumption of breads.

Results: Results showed that the highest glycemic response was observed in blood sugar after ingestion of Baguette bread, in both groups. The variations of blood glucose after 120 min, in subjects who had received Sangak and Barley breads was significantly lower than those who consumed Baguette, Lavash and Tafton breads (P <0.01).

Conclusion: Sangak and Barley breads had more effec on blood glucose control, which can play an important role  in the regulation of blood glucose levels  in diabetic patients.


Investigating the Amount of Salt and Baking Soda in All Kinds of Baked Breads in Khorramabad in 2019
Bahram Kamarehie, Mohsen Saki Jafari, Ali Jafari, Mansour Ghaderpoori,
Volume 25, Issue 2 (8-2023)
Abstract
Background: Using baking soda and salt in preparing bread has different health effects on consumers. Therefore, this study aimed to determine the amount of baking soda, the percentage of salt, and the pH value in all kinds of bread produced in Khorramabad, Lorestan, Iran, in 2019.
Materials and Methods: This descriptive cross-sectional study was conducted in 2019 on bread consumed in Khorramabad during 12 months. The total number of samples was equal to 72 samples, including 24 Berber bread, 24 Sangak bread, and 24 lavash bread. The pH value, percentage of salt, and baking soda of baked samples, in each bread sample and in each season, was determined by standard method 2628.
Results: The max and min pH values were observed in Berber (6.47) and Sangak (5.10) breads, respectively. The max and min percentage of salt was observed in Berber and Sangak breads and lavash, respectively. In all the analyzed breads, on average, the min and max salt percentages were equal to 0.39 and 1.67, respectively.
Conclusion: Although the amount of baking soda in the preparation of bread has decreased compared to the last decade, the results of this study and other studies show that the unauthorized use of baking soda in the preparation of bread, especially Sangak and Berber, is still continuing in the country, especially in Khorramabad. Therefore, carrying out control and monitoring measures to manage this health problem should be considered in a consistent and continuous manner.
 

Page 1 from 1     

© 2025 CC BY-NC 4.0 | Yafteh

Designed & Developed by : Yektaweb